Ultimate toad in the hole
By Angela Nilsen
Cooking time
Cook: 40 minsSkill level
EasyServings
Serves 4An indulgent favourite comes bursting to life in this luxurious recipe - everyone loves a good toad in the hole
Nutrition and extra info
Nutrition per serving
- kcalories
- 625
- protein
- 30g
- carbs
- 35g
- fat
- 42g
- saturates
- 13g
- fibre
- 2g
- sugar
- 0g
- salt
- 4.08g
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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Method
- 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.)
- 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.
- 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.
- 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.
Recipe from Good Food magazine, November 2003
Comments, questions and tips
Comments
Oh my goodness, just finished making and trying to eat this, sorry BBC Good Food this recipe is just awful. It didn't rise and it was just soggy all the way though. I tried your other recipe for Yorkshire puddings for Christmas Dinner and it was a major hit! But this recipe was one serious failure! I think it needs more eggs to rise properly. never mind if at first you don't succeed try and try again!
Cooked for a little longer to firm up a little given the earlier feedback about soggy bottoms, that being said my husband likes a puddingy Yorkshire so was very happy with the result.
I fried off the mushrooms and sausages for a few mins and then mixed the onions into the base together with a few chopped thyme leave and some S&P which gave a lovely flavour. Added an extra stock cube to beef up the gravy a bit. Just right for a cold night, I'll cook again.
Easy to use and quick. I added thyme in with the batter and some caramelised lardons. Also put a couple of twigs of rosemary for the last couple os minutes in the oven. I used debbie and andres Harrogate bangers, dijon mustard instead on english. For the batter I doubled up with extra egg. Brilliant for kids this. Roast parsnips and broccoli on the side. Nice bottle of 2001 Vina Ardanza to go with.
I took note of everyone's comments and didn't add onions to the main dish but it still came out quite soggy. It is quite clear to see that the batter mix is too runny and probably needs some more flour. I left it in the oven after cooking just to harden a bit and this seemed to do the trick. That aside the dish was really tasty (although i did use tesco finest sausages) and the onion gravy was particularly tasty. If nothing else just do the gravy! A filling meal ideal for the cold winter ahead!!! Enjoy :-)
competent cook who likes to update recipes, liked the look of this recipe, concerned about 'soggy bottom', so followed latest updates of other chefs & put dish on gas hob after 10 mins in oven to ensure fat was really hot!! - completely forgetting it was PRYEX - yes it exploded, still not sure how the flying glass missed both my husband, dog & myself. Completely my fault but perhaps the recipe could be flagged accordingly just to remind others
Some beef and stout sausages and a bit of sage in the batter with some herbs de provence and this turned out wonderfully. We left out the bacon and replaced it with a healthy dollop of garlic granules.
Might be worth noting that my roasting tin's a little wide so it was a shallow batter and cooked really nicely.