Ultimate toad in the hole

Ultimate toad in the hole

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(53 ratings)

Cook: 40 mins

Easy

Serves 4
An 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

  • kcal625
  • fat42g
  • saturates13g
  • carbs35g
  • sugars0g
  • fibre2g
  • protein30g
  • salt4.08g
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Ingredients

    For the batter

    • 100g plain flour
    • 1 egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 300ml equal mixture milk and water

    For the toad

    • 8 rashers streaky bacon
    • 8 good-quality pork sausage
    • 1 onion, thinly sliced
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 tbsp vegetable oil

    For the gravy

    • 2 tbsp vegetable oil
    • 1 onion, thinly sliced
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 tsp plain flour
    • 2 tsp ready-made English mustard
    • 2 tsp Worcestershire sauce or soy sauce
    • 600ml chicken or vegetable stock

    Method

    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.

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    Comments, questions and tips

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    emmahinde
    22nd Feb, 2012
    1.05
    the batter failed to rise and the sausages burnt :( very dissapointing
    sunslide
    13th Jan, 2012
    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.
    samanthaecclestone
    6th Jan, 2012
    1.05
    This was shocking the batter didn't cook in the middle and was really soggy. It was in the oven for nearly an hour and it was still pants. Next time i will be using less liquid to make the batter. It gets a one for the fantastic gravy. mmmmmmm yummy yummy
    caroldavid1
    10th Oct, 2011
    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 :-)
    whiteflash
    10th Oct, 2011
    BE WARNED,There is too much liquid in this batter mix,you either need to reduce the liquid to 100ml max,or increase the flour and eggs to thicken the mixture,otherwise it will not cook in the middle.
    donovan5813
    26th Feb, 2011
    Inedible wasn't the word for it. Couldn't distinguish between the metal cooking tray and the Yorkshire mix. Didn't see any Bacon but my dogs had 6 sausages they never complained had a liquid dinner instead !!!!!!!!!!!!
    donovan5813
    26th Feb, 2011
    Inedible wasn't the word for it. Couldn't distinguish between the metal cooking tray and the Yorkshire mix. Didn't see any Bacon but my dogs had 6 sausages they never complained had a liquid dinner instead !!!!!!!!!!!!
    cerys2
    11th Jan, 2011
    1.05
    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
    biospark
    3rd Dec, 2010
    5.05
    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.
    kittykatnat01
    28th Nov, 2010
    5.05
    This is extremely easy and very yummy, it is a firm favourite at my house now

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