ISA

PROJECT
BY ARSHPREET SINGH &
TA J I N D E R S I N G H
 • Toad in the hole or Sausage
Toad is a traditional English
dish consisting of sausages in
Yorkshire pudding batter,
usually served with onion
gravy and vegetables.
Historically, the dish has also
been prepared using other
Toad in the meats, such as rump steak
hole and lamb's kidney.
INGREDIENTS
• 11/2 cup (180 g) of all purpose flour
• 1/2 teaspoon salt
• Pinch of freshly ground black pepper
• 3 eggs, beaten
• 1 1/2 cup (350 ml) milk
• 2 tablespoons melted butter
• 1 tablespoon vegetable oil
• 1 pound (450 g) of bangers (an
English sausage made with pork and
breadcrumbs), or good quality pork or
beef sausage links (in casings)

This Photo by Unknown author is licensed under CC BY-NC.

Recipe
• Step 1
• Make batter: In a large bowl, whisk together
the flour with the salt and a pinch of pepper.
Make a well in the center of the flour. Pour in
the eggs, milk, and melted butter into the well
and whisk into the flour until smooth. Cover
and let stand 30 minutes.
• Step 2
• Pre-heat baking dish: Coat the bottom and
sides of an 8x12 or 9x9 ceramic or metal
casserole dish with vegetable oil. Place a rack
in the bottom third of the oven. Put the empty
dish on the rack. Preheat the oven with the
dish in it to 425°F(220°C).

This Photo by Unknown author is licensed under CC BY-SA.

Recipe
• Step 3
• Brown the sausages: While the oven is
coming to temperature, heat a
tablespoon of vegetable oil in a skillet on
medium high. Add the sausages and
brown them on at least a couple sides.
• Step 4
• Pour batter over sausages: When the
sausages have browned, and the dish in
the oven hot, pull the oven rack out a bit,
put the sausages in the casserole dish,
and pour the batter over the sausag
Recipe
• Step 5
• Bake: Bake at
425°F(220°C) for about
20-30 minutes or until
the batter is risen and
golden.