Ultimate toad in the hole

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• 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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• pjp

  01 December 2009

  pjp rated and commented on this recipe

  

  It looked pretty good but was ultimately soggy in the middle. Like another reviewer we were able to rescue the sausages and some of the crispy bits of batter from round the edges. I think i'll stick to the Waitrose recepie for the time being (125g of plain flour, 2 eggs, 300ml mixed milk/water) as this came out perfect.

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• mikeeholt

  20 December 2009

  mikeeholt rated and commented on this recipe

  

  great basis of a recipe. listened to all the feed back and came up with a beauty of a meal........... left out the onions in the sausage/bacon prep and let the sausage/onion mix (plus whole chesnut mushrooms cook for twice as long on a lower heat (170oC). Then I drained off the lovely excess smoked bacon and sausage fat into a saucepan which helped reduce the potential "SOGGY BATTER" effect. I then used that fat for a basis for the gravy instead of oil and added some strong red wine as well. I let the whole dish cook for much longer at a lower temperature and I was left with crispy outside batter and moist inside. The sausages were well cooked (very important to use good quality sausage meat) and the gravy was to die for, given that I added a bit of beef dripping to the beef stock to make it more flavoursome. Yum

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• meme

  17 January 2010

  meme rated this recipe

  

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• flloydy

  17 January 2010

  flloydy rated this recipe

  

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• DamianR

  08 February 2010

  DamianR rated this recipe

  

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• Regan English

  09 February 2010

  Regan English rated this recipe

  

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• angeljpussycat

  28 February 2010

  angeljpussycat rated this recipe

  

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• Louise Howe

  23 April 2010

  Louise Howe rated and commented on this recipe

  

  Ah Mummy I love you (big hugs) Nuff said.

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• Magic Man

  18 May 2010

  Magic Man rated and commented on this recipe

  

  I made this the other night, and it was very easy. Best of all though....it turned out great and tasted lovely.

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• lushak

  13 August 2010

  lushak commented on this recipe

  this recipe is lovely, but as with any batter recipe you need to get the fat very hot, when you take it from the oven to add the batter place the pan on a lit gas or electric hob to keep it hot and smoking, then you can add the batter and place it back in the oven, this will aid the cooking of the bottom and stop the sogginess. :) enjoy, i have a few times.

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• English-Man

  14 August 2010

  English-Man rated and commented on this recipe

  

  I've used this recipe a few times now but the batter never seems to rise. Am I doing anything wrong? I use plain flour as suggested in the recipe but should I use self-rising flour?

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• dicksurrey

  07 October 2010

  dicksurrey rated and commented on this recipe

  

  What a disaster, this is the worst recipe ever. I make a "normal" toad in the hole at least once a month, but thought I'd have a go at this "ultimate" version. I followed the recipe to the letter, wondering if the lesser amount of flour had anything to do with the addition of the bacon. In the end the bacon had turned to charcoal, encasing burnt sausages that were stuck in something that looked like drying cement. The gravy was awful too. All in all, I'd give it zero stars. Sorry bbc.

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• samtruss1986

  16 October 2010

  samtruss1986 commented on this recipe

  Did not raise at all! was just left with a soggy mess and burnt sausages! very disappointed, should have gone with my gut feeling and followed jamie, gordon or delia smith!!! could someone at the BBC please take this recipe and amend it!

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• kittykatnat01

  28 November 2010

  kittykatnat01 rated and commented on this recipe

  

  This is extremely easy and very yummy, it is a firm favourite at my house now

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• Andy S

  03 December 2010

  Andy S rated and commented on this recipe

  

  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.

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• cerys2

  11 January 2011

  cerys2 rated and commented on this recipe

  

  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

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• Dom

  26 February 2011

  Dom commented on this recipe

  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 !!!!!!!!!!!!

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• Dom

  26 February 2011

  Dom commented on this recipe

  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 !!!!!!!!!!!!

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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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