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Toad in the hole

British classic with juicy sausages in Yorkshire pudding batter. Golden brown, airy, and delicious with onion gravy.Born and raised in Leeds, but moved to the Netherlands for love: chef Steve Sykes. He now works in the kitchen of Kingstreet Restaurant in Hotel De Keizerskroon in Apeldoorn, part of Bilderberg. Every week he surprises his guests with new creations, often with a touch of Leeds. For HANOS, Steve shares his favorite British classics.

Ingredients

7gSalt
3Sunflower oil or beef fat
4Sausages
11Eggs
300mlMilk
500gWheat flour
300mlWater

Preparation

  1. Preheat the oven to 200°C.
  2. Batter based on Yorkshire pudding batter: mix the flour, salt, and eggs into a thick paste.
  3. Stir gently until smooth.
  4. Mix the water and milk together and add this little by little until the batter has the consistency of yogurt.
  5. Spread the oil or fat in a baking dish and place the sausages in it.
  6. Roast the sausages for about 10 minutes in the oven, until they start to color all over and the fat is sizzling hot.
  7. Remove the dish from the oven and immediately pour in the Yorkshire pudding batter. The batter should sizzle right away.
  8. Return the dish to the oven and bake for 35–40 minutes, until the batter is nicely risen and golden brown.
  9. Serve immediately, traditionally with onion gravy.