Ultimate toad in the hole

Recipe uploaded by

Angela Nilsen

11 ratings

Recipe by Angela Nilsen

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Tested

1. Preheat the oven to fan 200C/conventional 220C/ gas 7. Sift the flour and a make a well in the centre and crack in the egg. Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth,thick batter. Continue for 2 minutes,then stir in the remaining liquid. (The batter can be made several hours ahead of time, although contrary to popular opinion it is not improved by standing.)
2. Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin (preferably metal). Scatter over the onion and drizzle with oil. Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges.
3. Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.
4. Meanwhile,make the gravy. Heat the vegetable oil in a small pan, add the onion and fry gently for 5 minutes until softened and lightly coloured. Stir in the flour and cook for 1 minute. Add the mustard, Worcestershire or soy sauce and stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add more salt and pepper if necessary. Serve the toad with cabbage or broccoli and lashings of gravy.

Per serving

625 kcalories, protein 30g, carbohydrate 35g, fat 42 g, saturated fat 13g, fibre 2g, salt 4.08 g

Latest comments and suggestions

• Shell

  16 December 2007

  Shell commented on this recipe

  this was really quick and easy 2 make, with everything coming ready at the same time...only problem is the batter sticks to the dish a bit so quite hard 2 serve up!!

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• Nelle

  19 December 2007

  Nelle rated and commented on this recipe

  

  I found this really easy to do and had good results. The gravy was delicious even though I only had beef stock and the bacon added a nice touch. I would cook this again but I dont think I would have the onion in with the sausages found that they made the bottom very soggy!,and nobody likes a soggy bottom. But i suggest making it as directed then making your own mind up

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• scootercooper

  15 January 2008

  scootercooper rated and commented on this recipe

  

  i put the onion in the gravy why because as nelle says no ones like a soggy bottom i cooked my onions quickly in maple syrup untill browned and then added to the gravy it was a nice change to gravy try it

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• lou

  17 February 2008

  lou commented on this recipe

  a very good snack. i didn't add any onion or gravy but decided to serve it with baked beans.

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• xxSaffronxx

  18 February 2008

  xxSaffronxx rated and commented on this recipe

  

  Amazing recipe. Im not a great cook and it was so easy and really tasty! My partner & I loved it!!! Only thing is the batter was a little flat. Maybe next time i will make the batter thicker with extra flour

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• Al's Meals

  24 February 2008

  Al's Meals commented on this recipe

  Such a great winter warmer. The batter came out perfect. I used meat-free sausages which goes to show that us veggies can also enjoy this traditional British dish. Very nice indeed.

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• Kingy

  03 March 2008

  Kingy rated this recipe

  

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• Pete Sheldrick

  08 March 2008

  Pete Sheldrick rated and commented on this recipe

  

  Excellent toad in the hole - I always prefer using good quality sausagemeat rounded into 2" diameter, 3/4" thick patties instead of sausages, so I simply wrapped the bacon round those. Only other change was to include some thyme leaves in the batter - the aroma whilst baking is fabulous!!

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• Andrew Bladon

  10 March 2008

  Andrew Bladon rated and commented on this recipe

  

  Splendid, a joy to eat! Highly recommended and really easy.

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• Amy

  13 March 2008

  Amy rated and commented on this recipe

  

  Lovely tasting although it could have done with going in the oven for longer on a lower temp, as ours was more than just a little soggy and I love toad in the hole that's crunchy on the outside and moist in the middle but when I dished it out I have too micro (i know dreaded word!) for a little bit to make sure it was cooked. Once it was cooked it was lovely, I am making this again tonight!

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• gemcheat

  14 April 2008

  gemcheat rated and commented on this recipe

  

  Failure! Looked good coming out of the oven but soon turned into a stodgy pancake. Although the sausage was tasty and I managed to pick of the crusty outside bits.

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• RQT

  27 May 2008

  RQT rated and commented on this recipe

  

  I usually refer to this recipe. I use a premium pork and apple sausage and add a firm, sharp apple (such as granny smith) to the toad in the hole too.

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• Andrew Bladon

  05 June 2008

  Andrew Bladon commented on this recipe

  Top Draw

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• RecipesFF

  11 June 2008

  RecipesFF rated and commented on this recipe

  

  Very disappointed - crispy on the outside, uncooked in the middle. Batter was stodgy mess, sausages were on the verge of being inedible. I consider myself a good cook and can follow a recipe well but this was just awful.

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• Ann

  20 August 2008

  Ann commented on this recipe

  love this recipe have made it over and over again for friends and great in winter Ann Penfold

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• Ann

  20 August 2008

  Ann rated this recipe

  

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Ingredients

FOR THE BATTER

• 100g plain flour
• 1 egg
• 300ml equal mixture milk and water

FOR THE TOAD

• 8 rashers streaky bacon
• 8 good-quality pork sausages
• 1 onion , thinly sliced
• 1 tbsp vegetable oil

FOR THE GRAVY

• 2 tbsp vegetable oil
• 1 onion , thinly sliced
• 2 tsp plain flour
• 2 tsp ready-made English mustard
• 2 tsp Worcestershire sauce or soy sauce
• 600ml chicken or vegetable stock

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Difficulty and servings

Serves 4

Preperation and cooking times

Cook 40 mins

Ingredients

FOR THE BATTER

• 100g plain flour
• 1 egg
• 300ml equal mixture milk and water

FOR THE TOAD

• 8 rashers streaky bacon
• 8 good-quality pork sausages
• 1 onion , thinly sliced
• 1 tbsp vegetable oil

FOR THE GRAVY

• 2 tbsp vegetable oil
• 1 onion , thinly sliced
• 2 tsp plain flour
• 2 tsp ready-made English mustard
• 2 tsp Worcestershire sauce or soy sauce
• 600ml chicken or vegetable stock

Per serving

625 kcalories, protein 30g, carbohydrate 35g, fat 42 g, saturated fat 13g, fibre 2g, salt 4.08 g

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