Pheebz Eatz Crazy Toad in the Hole!

I’m studying a Master’s at London School of Economics, and I can tell you right now that I am a novelty.

I’m a novelty because I’m British. There are close to 0 British students doing Master’s courses at LSE. Why? Well, it’s probably because LSE’s fees are about four times higher than other educational institutions in the UK. Overlooking that in the name of academic fervour, I’m a novelty Brit kid.

Which meant it was a great idea to hold a “Global Village” event at my student halls – students formed groups by countries and cooked a dish that represented their country. The diversity was phenomenal.

I was a lonely Brit but I had a Canadian and Frenchwoman on standby to help / laugh at my efforts. I decided to make Toad in the Hole. For those of you who are unfamiliar with this dish, it consists of sausages in Yorkshire pudding batter. I’ve provided some Wikipedia links for your convenience 😉

I did it my way. I worked hard and lovingly, and after three attempts, the recipe was ready. Enjoy!

Pheebz Eatz Crazy Toad in the Hole

Serves 2 – 3
Cooking time: 1 1/4 hours

Ingredients:

6 good quality, thick sausages
1/2 red pepper
1/2 yellow pepper
1/2 onion (I used red, but I actually think white might work better as the peppers add enough sweetness to the dish!)
2 tbsp chopped thyme
2 cloves of garlic

Batter:
2 eggs
300ml milk
1 cup of flour
1 tsp dijon mustard
1/2 tsp salt
three sprigs of rosemary

Instructions:

1. Put the oven on to 240°C.
2. Lightly oil the base of an oven-proof dish and put it in the oven to heat.
3. Roughly slice the onions and peppers. Finely chop the thyme and garlic.
4. Remove the dish from the oven and carefully arrange the sausages in the dish, spacing them equally. Return to the oven for 5 mins.
5. Add the onions and peppers and thyme. Return to the oven for 10 mins.
6. Whilst the sausages and veg are cooking, whisk the batter ingredients together in a bowl. Finely chop the rosemary and add that to the batter.
7. Take the dish out the oven and quickly pour in the batter.
8. Leave to cook for about 40 minutes, checking frequently and turning the dish as necessary.

Author: Phoebe Amoroso

Phoebe Amoroso is a Tokyo-based reporter, multimedia journalist and storyteller. Hailing from the UK, she moved to Japan in 2014 and has since been shouting about the country to all who will listen. She divides her time between covering breaking news and producing feature stories for TV; writing about everything from business and tech to food and travel; and guiding hungry visitors who want to sample the best of Japanese cuisine. When not working and/or eating, she can often be found running up a mountain or cycling by the sea. View all posts by Phoebe Amoroso