Yes you heard right. But have no fear – no toads were harmed in this recipe. I actually have no idea where the name comes from. This is just a classic British dish of sausages baked in Yorkshire pudding batter. Warming, satisfying comfort food!
- 4oz plain flour
- 1 egg
- 2 Tablespoons rapeseed oil
- 4 sausages
- To make the batter, add the flour to a mixing bowl with the egg and a splash of milk. Beat together to form a stiff dough. Gradually incorporate a couple of tablespoons of milk at a time to the mix until it starts to loosen to a thick batter. Beat well in between each addition of milk to achieve a smooth, lump-free batter. This is far easier to do while the batter is thick so don’t add too much milk to begin with. When the lumps have gone, add enough milk to make a loose but not runny batter and leave it to stand for about 30 minutes.
- Preheat the oven to 200C and add the oil to a small baking tray (7×11”). Place the tray in the oven to heat up.
- Choose your favourite sausages (I used herby garlic sausages) and when the oven has reached temperature, add the sausages to the hot oil in the tray and cook for 10 minutes turning occasionally to brown.
- Working quickly, remove the tray from the oven, pour the batter around the sausages and return it to the oven to bake for 30 minutes or so. The trick here is to keep the rapeseed oil and sausage fat hot as this helps to create a puffy, airy batter.
- Remove from the oven when the batter is dark golden and set with a slight wobble. Serve with plenty of vegetables and lashings of thick onion gravy.