Toad in the Hole is famous as the English pub food. I’ve been a member of the British Council Library in Chennai for more than 45 years and have come across this dish many times both in the recipe books as well as novels. After going through several recipes I learnt that the Yorkshire Pudding Batter is used in the preparation of this dish. I found that Nigella Lawson’s recipe to be much more practical than others but I had to add pepper and the dried herbs to add a dash of flavour to suit the Indian palate while taking care to avoid an Indian flavour which would change the character of the dish. I have also changed the amount of flour used to suit the Indian kitchen where cup measures are more likely to be available than kitchen scales.
This dish is a favourite in my family. While the British recommend it is served with an onion sauce I did not enjoy the combination and therefore suggest serving with tomato ketchup.
This is a high protein and high energy food and is usually served as dinner for a small family. With the ambient temperature ranging from 30-40 °C in India, such a high protein dish will cause gustatory perspiration and therefore I do not recommend following it with a rich dessert. However a fruit salad without cream will go well with it.
- 500 g Pork/Chicken sausages
- 1 T + 1 tsp Vegetable Oil
For the Yorkshire Pudding Batter
- 2 C Maida (Refined Wheat Flour)
- 325 ml Milk
- 4 Eggs
- ½ tsp Salt
- ½ tsp Pepper Powder
- ½ tsp Dried Thyme
- ½ tsp Dried Rosemary
- ½ tsp Dried Basil
- ½ tsp Dried Oregano
- ½ tsp Dried Marjoram
- Whisk the eggs with salt and milk.
- Mix the flour with the pepper powder and the dried herbs in a large mixing bowl.
- Add the egg and milk mixture in small quantities to the centre of the flour and, using a wire whisk, prepare a smooth batter.
- Grease a very large oven proof glass bowl or a non stick baking pan.
- Preheat the oven to 220 °C.
- Heat the oil in a non stick frying pan. Fry the sausages till they are browned.
- Transfer the sausages to the glass bowl and arrange them to cover the bottom of the bowl.
- Pour the batter over the sausages so that they are completely covered.
- Place the bowl in the oven. Bake till the batter rises well and the surface is browned to a crisp.
- Remove and serve hot with tomato ketchup.
- The sausages should be at least the size of hot dogs or frankfurters.
- In India pork sausages are not easily available in supermarkets, which is why I’ve given chicken sausages as an alternative. Avoid masala sausages because the taste clashes with the flavour of the Yorkshire pudding batter.
- Prepare the batter 30 minutes before the baking to get a light and fluffy texture.