Cast Iron Toad in the Hole

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Cooking in cast iron is super rock and roll, so for today we are going to be getting a perfect golden Toad in the Hole using our skillet. Now you may have noticed if your a regular visitor to the Instacooks website that we love cast iron. Once I discovered using cast iron for a classic Toad in the Hole I never have it any other way.

Toad in the Hole is a British Classic. It is made using a Yorkshire pudding batter poured over sausages and cooked in the oven

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A Brief History Before we create the Cast Iron Toad in the Hole

Batter puddings became popular in the early 18th century. A recipe identical to ‘toad in the hole’ from the middle of the century is the earliest reference we know of. Apparently Northerners tended to use drippings to make their puddings crispier, whereas Southerners made softer Yorkshire puddings. Toad in the hole was originally created as a way to stretch out meat in poor households. Chefs therefore suggested using the cheapest meats in this dish.

Why Cast Iron for Toad in the Hole

Out of all the ways I have made Toad in the Hole the cast iron way has always been the winner. Not only does it look awesome, it also gives the most crispy golden edges ever! If you are still wondering which skillet to buy, one of my favourites can be found by taping here.

cast iron skillet
Trusty Cast Iron Skillet

I actually have an entire post dedicated to the wonderful Yorkshire puddings! The recipe for Toad in the Hole uses the exact same recipe, If you did want to find out more about Yorkshire Puddings then click here.

Yorkshire Pudding Batter for Toad in the Hole

The batter is always the first thing to make when setting out to make the Toad in the Hole. The longer the batter can rest for the better the rise. The batter can rest up to 24 hours. Not that I am ever that far prepared!

To make the batter:

125 g Plain flour
2 tsp Dried Thyme
1 tsp Salt & Pepper
3 Large Eggs
150 ml Whole Milk
  1. Add the flour, Thyme a good sprinkle of salt and pepper into a bowl and give a little mix. Next add the 3 eggs and whisk, the batter will be really stiff but try get it as smooth as possible.
  2. Next add the milk first 50 ml give a whisk to get going then once nicely mixed add the remaining 100 ml and whisk until smooth. Transfer to a pour-able jug and set aside

Choosing The Sausage Element for the Hole

Such a wide variety of sausages to choose from or you could even make your own. Really the choice of sausage will depend on what flavour you want to achieve or if like me, Which ever brand of sausages is on offer that day! Here is a list of some different types of sausages you may want to try.

  • CumberlandMade with spices such as white pepper, black pepper, sage, thyme, nutmeg and cayenne. A very popular sausage
  • ToulouseA sausage originating in France, made with red wine and garlic so you know its good!
  • Lincolnshire Flavoured with sage! A classic banger!
  • Merguez – North African sausage, made from lamb with spices such as cumin, garlic and harissa.

The Fats For Cooking Yorkshire Batters

Beef fat has more flavor than a neutral vegetable oil, but the choice of fat in your Yorkshire pudding can affect more than just flavor. It also has an effect on texture.

Just like with deep frying, the more highly saturated your fat is (that is, the more solid it is at room temperature), the crisper your puddings come out. Puddings baked with vegetable oil will be limper than those baked with shortening, which will be limper than those baked with beef fat.

Serving Suggestions For Toad in the Hole

Extremely filling on its own so going wild with the extras really isn’t going to be worth the extra effort. The main reason Yorkshire puddings came about was to dull the appetite so imagine what a pudding of this size will do. We do however want to serve with gravy and maybe one side item. You will see here Gravy is enough to Elevate the plate on its own.

Speedy Onion Gravy Recipe

1 Tbsp Butter
Large Onion
1/2 tsp sugar
1 tbsp Flour
40 ml Beef Stock
  1. Heat the butter in a large frying pan. Add the onion and sprinkle with the sugar, then cook gently, stirring occasionally, for 10 to 15 minutes or until the onion is soft and lightly caramelised.
  2. Sprinkle the flour over the onion, stir and cook for 1 minute. Gradually stir in the stock. Bring to the boil, then reduce the heat and leave to simmer gently until thickened.
Plated Up Toad in the Hole
Plated up with a simple Onion Gravy,

Cast Iron Toad in the Hole

The classic Yorkshire batter meets Sausages
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: British
Keyword: Cast iron toad in the hole
Servings: 4 Sausage Lovers
Author: @mrjay_thehomecook

Ingredients

  • 125 g Plain flour
  • 2 tsp Dried Thyme
  • 1 tsp Salt & Pepper
  • 3 Large Eggs
  • 150 ml Whole Milk
  • 6 Sausages
  • Cooking oil or lard

Instructions

  • Pre heat oven to the 220°
  • Add the flour, Thyme a good sprinkle of salt and pepper into a bowl and give a little mix. Next add the 3 eggs and whisk, the batter will be really stiff but try get it as smooth as possible.
  • Next add the milk first 50 ml give a whisk to get going then once nicely mixed add the remaining 100 ml and whisk until smooth. Transfer to a pour-able jug and set aside. This mix can be made up to 24 hours ahead or if your like me 10 minuets before you need it.
  • Place the cast iron pan in the oven to pre heat. Once the oven is at 220, add enough oil or lard to cover the base of the cast iron to about half a cm deep.
  • Add the sausage into the cast iron and place back in the oven for 5 mins
  • After 5 mins bring the pan out and pour over the batter covering the sausages and then get the skillet back in the oven. Close the door and set a timer for around 30 mins. Don’t open the door till the sides are lovely and golden as this will effect the rise.
  • Once golden and well risen remove from oven and slice in to 4 sections and serve with onion gravy.

To Conclude The Food

Cast iron Toad in the Hole is a super impressive and heart warming dish. Don’t forget if you scrolled straight to the recipe to head up a touch for the onion gravy recipe 🙂

@mrjay_thehomecook

mrjay_thehomecook

Homecooking | Baking | Recipe Sharing N.Wales UK

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