Nigella Toad In The Hole combines basic ingredients like milk, eggs, flour, pork sausages, goose fat, and thyme. With just 50 minutes of preparation time, it serves four.
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𧥠Why You’ll Love This Toad In The Hole Recipe:
- Comforting: Toad in the Hole brings cozy comfort to your table, perfect for family dinners or lazy weekends.
- Easy Ingredients: With just milk, eggs, flour, and sausages, it’s simple to whip up this classic dish.
- Flexible: Whether it’s a casual meal or a special occasion, Toad in the Hole fits any dining scenario.
â What Is Nigella Toad In The Hole Recipe?
Nigella Toad In The Hole is made with milk, eggs, flour, pork sausages, goose fat, and fresh thyme.
 đ„ Nigella Toad In The Hole Ingredients
- 350 millilitres milk (full fat)
- 4 eggs
- 1 pinch of salt
- 250 grams plain flour
- 400 grams pork sausages (6 in number)
- 15 milliliters of goose fat (or vegetable shortening or oil)
- 4 sprigs fresh thyme (plus more for serving if wished)
đ„§How To Make Nigella Toad In The Hole
- Preheat the oven to 220°C.
- Whisk the milk, eggs, and salt together. Then whisk in the flour to make a smooth batter. This method makes a lighter batter.
- Remove the sausage meat from its casing by cutting the skin with a knife if needed. Roll half a sausage at a time into a ball and flatten gently into a small patty. You should make 12 patties from 6 sausages.
- Heat the fat or oil in a heavy roasting tin on the stove. Brown the patties for about 1 minute on each side until they look nicely browned.
- With the patties and oil still hot, pour in the batter and quickly add the thyme sprigs. Immediately put the tin into the oven and bake for about 40 minutes until the batter edges are golden and risen, and the middle is set.
- Serve right away, garnished with thyme sprigs or leaves. Add gravy if you like your Yorkshire pudding with sauce.
đ Recipe Tips:
- Smooth Batter: Ensure the batter is well whisked to achieve a light and airy texture.
- Even Patties: Roll the sausage meat into uniformly sized patties to ensure even cooking.
- Quick Assembly: Work swiftly to pour the batter and add the thyme sprigs immediately after browning the sausages to retain heat and ensure proper rising.
đ„ What To Serve With Toad In The Hole?
Toad in the hole is best served with Pea Risotto, Chilli Jam, Cauliflower Cheese, Potato Salad, and Quick Chilli.
đ How To Store Leftovers Toad In The Hole?
- In the fridge: Store leftovers toad in the hole in an airtight container for 2 days.
- In the freezer: Wrap leftovers toad in the hole tightly in plastic wrap and foil, then store in a freezer bag for 3 months.
đ„” How To Reheat Leftovers Toad In The Hole?
- In the oven: Reheat leftovers toad in the hole in a preheated oven for 3 minutes at 350°F until heated through.
- In the microwave: Reheat leftovers toad in the hole on high for 2 minutes, or until hot.
- In the air-fryer: Reheat leftovers toad in the hole for 1-3 minutes at 350°F until crisp and heated through.
FAQ’S:
Should I Grease The Roasting Tin Before Pouring In The Batter For Toad In The Hole?
No, there’s no need to grease the tin as the fat or oil used for browning the sausages will suffice.
Can I Use Dried Thyme Instead Of Fresh Thyme For Toad In The Hole?
Yes, you can substitute dried thyme for fresh thyme, adjusting the quantity as dried herbs are more potent.
How Do I Prevent The Batter From Sticking To The Tin When Baking Toad In The Hole?
Preheating the tin with the fat or oil before adding the batter helps prevent sticking and ensures a crispy bottom on the pudding.
How Can I Make Toad In The Hole Crispy?
To achieve a crispy texture, ensure the fat or oil is hot before adding the batter, and bake the dish in a preheated oven until the edges are golden and crispy.
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Nigella Toad In The Hole Nutrition Fact
- Calories: 280
- Total Fat: 21g
- Saturated Fat: 7.7g
- Trans Fat: 1g
- Polyunsaturated Fat: 1.1g
- Monounsaturated Fat: 10g
- Cholesterol: 84mg
- Sodium: 530mg
- Total Carbohydrates: 11g
- Dietary Fiber: 0.4g
- Sugars: 0.1g
- Protein: 11g
- Potassium: 191.3mg
Nigella Gingerbread Stuffing
Description
Nigella Toad In The Hole combines basic ingredients like milk, eggs, flour, pork sausages, goose fat, and thyme. With just 50 minutes of preparation time, it serves four.
Ingredients
Instructions
- Preheat the oven to 220°C.
- Remove the sausage meat from its casing by cutting the skin with a knife if needed. Roll half a sausage at a time into a ball and flatten gently into a small patty. You should make 12 patties from 6 sausages.
- Heat the fat or oil in a heavy roasting tin on the stove. Brown the patties for about 1 minute on each side until they look nicely browned.
- With the patties and oil still hot, pour in the batter and quickly add the thyme sprigs. Immediately put the tin into the oven and bake for about 40 minutes until the batter edges are golden and risen, and the middle is set.
- Serve right away, garnished with thyme sprigs or leaves. Add gravy if you like your Yorkshire pudding with sauce.
Notes
- Smooth Batter: Ensure the batter is well whisked to achieve a light and airy texture.
Even Patties:Â Roll the sausage meat into uniformly sized patties to ensure even cooking.
Quick Assembly:Â Work swiftly to pour the batter and add the thyme sprigs immediately after browning the sausages to retain heat and ensure proper rising.