Ultimate toad in the hole

Ultimate toad in the hole

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(52 ratings)

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Cooking time

Cook: 40 mins

Skill level

Easy

Servings

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 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

  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.

Recipe from Good Food magazine, November 2003

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Comments

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annpenfold's picture
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love this recipe have made it over and over again for friends and great in winter

Ann Penfold

ffowles's picture
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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.

bladonad's picture
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Top Draw

rqtnewns's picture
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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.

gemcheat's picture
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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.

amykf3's picture
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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!

bladonad's picture
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Splendid, a joy to eat! Highly recommended and really easy.

petesheldrick's picture
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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!!

alexpeterson's picture

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.

zowiesmith's picture
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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

louise81's picture

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

scooter's picture
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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

nelle952's picture
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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

shellawella's picture

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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