This was a popular wartime recipe using sausages and batter and was very filling when served with vegetables, potato and gravy. I used vegan sausages, soy milk and omitted the egg (and added a teaspoon of vinegar and a level teaspoon of baking powder) to make the dish “vegan friendly”. It tasted good but the batter was heavy and didn’t rise much.
Here is the original wartime recipe..
Toad in the Hole
- 1 oz of margarine/butter or dripping
- 1 lb sausages
- 5 oz plain flour
- pinch salt
- 1 tablespoon dried egg powder
- 2 tablespoons water
- 1/2 pint of milk or milk and water
- Pre-heat the oven to 200 C (400 F) or Gas Mark 6.
- Put the cooking fat into a Yorkshire pudding tin and place in oven for 5 minutes, add the sausages and toss in fat and cook for a further 5 minutes or so.
- Raise the temp to 220 C (425 F) or Gas Mark 7
- Blend the ingredients for the batter together (dry ingredients first and then slowly mix in the water/milk)
- Pour the batter over the piping hot sausages and bake for 30 minutes until well risen and golden brown
- Remove and serve