Ultimate toad in the hole

Recipe uploaded by

Angela Nilsen

28 ratings

Recipe by Angela Nilsen

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1. Video tutorial: Making gravy

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

Results 41-42

• Stentie79

  14 October 2009

  Stentie79 rated and commented on this recipe

  

  Gutted!! Batter ended far too soggy, tried leaving it in the oven for longer( a hour) but still came out a mess!! Picked out the sausages and had them with the gravy and veg!! Won't be using this recipe again.

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• Ezme

  11 November 2009

  Ezme rated and commented on this recipe

  

  So many recipes don't deserve the title "ultimate" but this does! The batter was amazing and tasted like bacon which was fabulous. To those who complained of "soggy bottoms": Toad in the Hole is meant to be a bit wet on the bottom! It will never crisp up all the way through like a "au natural" Yorkshire. I will be making is again and again that's for sure!

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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

Preparation 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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