If you’re after a comforting British classic with a wink and a splash of summery flair, this Cheeky Mid-Summer Toad In The Hole Recipe is exactly what your kitchen needs. Imagine juicy sausages bubbling in a golden, fluffy Yorkshire pudding batter, fresh from the oven with a crispy top and soft, pillowy inside. This dish is not just hearty and satisfying but also brings a playful mid-summer spirit to your table, perfect for sharing with friends or family any day of the week. Let’s dive right into why this cheeky twist on the traditional toad in the hole will become your new favorite!
Ingredients You’ll Need
Gathering the right ingredients for this dish is delightfully simple yet crucial. Each one plays a role in building layers of flavor and texture—from the tender sausages to the airy batter that puffs up just right, creating that signature golden crust.
- 2 tbsp Sunflower Oil: Provides the perfect heat for browning sausages and ensuring the batter crisps beautifully.
- 8 Sausages (About 450g): Choose your favorite variety for juicy, meaty bursts in every bite.
- 150 g Plain Flour: The base of the batter that creates that light, spongy texture you crave.
- Pinch of Salt: Enhances flavor and balances the batter’s richness.
- 3 Eggs: Gives the batter structure and helps it rise magnificently.
- 200 ml Semi-skimmed Milk: Adds moisture and contributes to the smooth batter consistency.
- 50 ml Water: Lightens the batter, allowing it to puff up gorgeously during cooking.
How to Make Cheeky Mid-Summer Toad In The Hole Recipe
Step 1: Preheat and Prepare
First things first, set your oven to 220°C/425°F with the fan on—getting the oven piping hot is key to that golden, crispy finish we’re aiming for. This temperature jump-starts the cooking process for both the sausages and the batter’s rise.
Step 2: Brown the Sausages
Pour your sunflower oil into a metal oven-proof dish, toss in the sausages, and stir so every piece is gleaming with oil. Pop the dish into the hot oven and let those sausages sizzle for 10 minutes. This step seals in the juiciness and starts that beautiful browning process.
Step 3: Whisk the Batter Mix
In a mixing bowl, blend the plain flour and a pinch of salt with the eggs until the mixture forms a super smooth and thick paste. This is the heart of your batter, so whisk with enthusiasm—this is where the magic begins!
Step 4: Add the Liquids
Slowly add about a third of your semi-skimmed milk to the flour mixture, whisking steadily until smooth. Next, pour in the rest of the milk along with the water, whisking all the while until your batter is perfectly smooth and gloriously silky—no lumps in sight.
Step 5: Combine and Bake
Carefully pull your sausage-filled dish out from the oven—it should be sizzling with hot oil. Pour the batter evenly around the sausages, making sure not to disturb their placement. Slide the dish back in, reduce the oven temperature to 200°C/400°F, and bake for 30 minutes, resist opening the oven for at least 25 minutes for maximum puff.
How to Serve Cheeky Mid-Summer Toad In The Hole Recipe
Garnishes
This dish shines best with simple, fresh garnishes. Scatter finely chopped parsley or chives over the top for a pop of color and a gentle herby lift that complements the richness of the batter and sausages beautifully.
Side Dishes
Classic sides such as creamy mashed potatoes or buttery garden peas pair splendidly with your toad in the hole. For a lighter summer feel, serve alongside a crisp green salad or roasted root vegetables that echo the rustic charm of the dish.
Creative Ways to Present
For a cheeky mid-summer twist, try serving this toad in the hole family-style in a large cast-iron skillet right at the table, encouraging everyone to dig in and share. Alternatively, cut into generous squares and pair with a tangy apple chutney or a mustard dip to amplify the hearty flavors with a dash of zing.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the fridge. The toad in the hole will keep well for up to 3 days, retaining its flavor and texture for an easy, satisfying meal.
Freezing
If you want to save portions for longer, this dish freezes surprisingly well. Wrap tightly in foil or freezer-safe containers and freeze for up to 2 months. Just be sure to thaw fully in the fridge before reheating.
Reheating
To revive the crispy charm, reheat leftovers in a preheated oven at 180°C/350°F for about 15-20 minutes until thoroughly warmed and crisp on top again. Avoid microwaving if you can to maintain that lovely texture.
FAQs
Can I use different types of sausages for this recipe?
Absolutely! Pork, beef, or even vegetarian sausages work wonderfully, each bringing a unique flavor that blends well with the light batter.
What makes the batter puff up so much?
The combination of eggs and the oven’s high temperature creates steam inside the batter, causing it to rise and develop that iconic airy texture.
Is this dish suitable for a quick weeknight dinner?
Definitely! The preparation is straightforward and the baking time allows you to prepare a side or relax while it cooks.
Can I add herbs or spices to the batter?
By all means, adding a pinch of herbs like thyme or rosemary can add an extra layer of flavor without overpowering the dish.
What can I serve instead of traditional sides?
Try roasted summer vegetables or a fresh tomato salsa for a lighter, seasonal option that complements the richness of the dish.
Final Thoughts
This Cheeky Mid-Summer Toad In The Hole Recipe is a sensational way to enjoy one of Britain’s beloved classics with a playful twist. It’s simple, rewarding, and perfect to liven up any dinner table with comforting flavors and a touch of sunshine. I encourage you to gather your ingredients, turn up the oven, and create a dish that’s certain to bring smiles and satisfied appetites all around. Happy cooking!
Print
Cheeky Mid-Summer Toad In The Hole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Cheeky Mid-Summer Toad In The Hole is a classic British comfort dish featuring savory sausages baked in a fluffy, golden Yorkshire pudding batter. Perfectly crispy on the outside and tender inside, this easy-to-make recipe delivers a hearty, crowd-pleasing meal that’s ideal for a family gathering or casual mid-week dinner.
Ingredients
Main Ingredients
- 2 tbsp Sunflower oil
- 8 Sausages (About 450g)
- 150 g Plain flour
- Pinch Salt
- 3 Eggs
- 200 ml Semi-skimmed milk
- 50 ml Water
Instructions
- Preheat the oven: Preheat your oven to 220°C (425°F) fan setting to ensure it’s hot enough for the batter to rise perfectly.
- Cook the sausages: Add the sunflower oil and sausages to a metal oven-proof dish. Stir well to coat the sausages evenly with oil. Place the dish into the preheated oven and cook for 10 minutes to start browning the sausages and heating the oil.
- Prepare the batter: In a mixing bowl, whisk the plain flour and pinch of salt with the eggs until you achieve a very smooth and thick paste. Gradually add one-third of the semi-skimmed milk, whisking continuously until smooth.
- Add remaining liquids: Pour in the rest of the milk and the water, whisking thoroughly until the batter is completely smooth and free of lumps.
- Combine batter with sausages: Remove the hot sausage-filled dish from the oven. Carefully pour the batter evenly around the sausages in the dish.
- Bake the toad in the hole: Return the dish to the oven, reduce the temperature to 200°C (400°F), and bake for 30 minutes. Avoid opening the oven door for at least 25 minutes to prevent the batter from collapsing.
- Serve: Once the batter has risen and turned crisp and golden, remove from the oven and serve immediately while hot for the best texture and flavor.
Notes
- Use a metal oven-proof dish to ensure even heat distribution and a crispy base.
- Do not open the oven door before 25 minutes of baking to allow the batter to rise properly.
- For extra flavor, consider adding herbs such as thyme or rosemary to the batter or sausages.
- This dish pairs well with onion gravy and steamed vegetables or a fresh green salad.
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