Toad in the Hole

A beloved British classic of golden, puffed Yorkshire pudding batter baked around browned sausages. The addition of horseradish and cherry tomatoes gives this comforting dish a delicious twist.

Ingredients

• vegetable oil

  ⚖ 40.8 g 💧 44.4 ml 🥄 3 tbsp
  kcal/г%DV

  Calories

  36018%

  Protein

  0.00%

  Total Fat

  40.852%

  Carbohydrates

  0.00%
• plain flour

  ⚖ 100 g 💧 166.7 ml 🥄 11¼ tbsp
  kcal/г%DV

  Calories

  33916%

  Protein

  13.226%

  Total Fat

  2.53%

  Carbohydrates

  72.026%
• eggs

  ⚖ 100 g 2 pcs
  kcal/г%DV

  Calories

  1477%

  Protein

  12.424%

  Total Fat

  10.012%

  Carbohydrates

  1.00%
• milk

  ⚖ 231.8 g 💧 225 ml 🥛 1 cup
  kcal/г%DV

  Calories

  1417%

  Protein

  7.214%

  Total Fat

  8.010%

  Carbohydrates

  10.33%
• cherry tomatoes

  ⚖ 200 g 16⅔ pcs
  kcal/г%DV

  Calories

  542%

  Protein

  1.73%

  Total Fat

  1.31%

  Carbohydrates

  11.04%
• horseradish

  ⚖ 15.5 g 💧 14.8 ml 🥄 1 tbsp
  kcal/г%DV

  Calories

  70%

  Protein

  0.20%

  Total Fat

  0.10%

  Carbohydrates

  1.80%

Also in this recipe

• sausages 8

Instructions

• Preheat the oven to 200°C (fan 180°C / gas 6). Fry the sausages in a non-stick pan over medium heat until browned all over, then set aside.
• Drizzle 45 ml of vegetable oil into a 30 cm × 25 cm × 6 cm deep roasting tray and place it in the oven for 5 minutes until the oil is very hot.
• Meanwhile, put 100 g of plain flour into a bowl, crack in the 2 eggs, and stir in 15 g of grated horseradish. Gradually beat in 225 ml of milk until you have a smooth batter. Season well with salt and pepper.
• Place the browned sausages into the hot roasting tray, then quickly pour the batter evenly over them. Scatter 200 g of cherry tomatoes on top and bake for 30 minutes until the batter is puffed up and golden brown. Serve immediately.