Ham & asparagus toad-in-the-hole

Ham & asparagus toad-in-the-hole

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(10 ratings)

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Cooking time

Prep: 8 mins Cook: 22 mins

Skill level

Easy

Servings

Serves 4

Try this twist on traditional toad-in-the-hole - sure to become a firm family favourite

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
288
protein
19g
carbs
28g
fat
12g
saturates
3g
fibre
3g
sugar
4g
salt
1.84g

Ingredients

  • 16 thick asparagus spears
  • 2 tbsp vegetable oil
  • 2 eggs
  • 140g self-raising flour
  • 150ml milk
  • 2 tbsp chopped mixed herbs, such as parsley, dill and oregano
  • 8 slices lean ham, halved

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Method

  1. Heat oven to 220C/200C fan/gas 7. Cook the asparagus spears in boiling salted water for 2 mins, drain and set aside on kitchen paper.
  2. Pour the oil into a 37cm x 26.5cm shallow roasting tin and place in the oven to heat up. Whisk the eggs, flour, milk and 150ml cold water together until smooth, or whizz in a food processor. Season and stir in the herbs.
  3. Wrap each asparagus spear in a piece of ham. Arrange them in the hot roasting tin and pour over the batter. Bake for 20 mins, or until risen and golden. Serve with a crunchy green salad.

Recipe from Good Food magazine, August 2011

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Comments

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HanVonWolf's picture

An absolutely delicious tea! Lovely fresh flavours and very light. I used asparagus tips rather than spears & bundled them in groups of two & threes but this meant I couldn't fit as many parcels in so would stick to spears instead next time. It went very quickly in my house & would be fab with some summer veggies like green beans.

broomy83's picture
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This was mint!

julesthenorweegie's picture
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I have never made toad-in-the-hole myself, but I've tried the traditional one with sausages at a friend's, and thoroughly enjoyed it. I saw this recipe and thought I'd give it a go. I didn't have self-raising flour, so I used plain flour, adding a pinch each of baking powder and bicarbonate of soda, and it worked really well! I also had some left over bacon that had to be used, so I trimmed and friend it, before adding it to the batter - along with salt, pepper and oregano and pouring it over the asparagus - delicious!

sueclib's picture

Is there a reason for using self-raising flour for this recipe? I've always used plain flour for Yorkshire pudding ...

laurabee's picture
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This was delicious!! Made a really light and tasty mid-week summer meal. Will definitely be doing again. Would also serve it as a side to roast chicken. I used prosciutto and it gave a lovely saltiness to the dish, also added parmesan although I don't think it brought much extra to the dish. Yummy! :)

jburton's picture

How different, not made this yet but i will. We have chives and parsley growing so will use these. We have a few spears of asparagus still coming through but they are coming to there end so will make up the rest with shop bought. I will also add some parmigiana to the mix before cooking.. Will probably serve with spinach (chard beet home-grown) and new potatoes plus chicken gravy. Oh and im going to do what Reece did and will use Prosciutto. I'll be back to comment on how it went.

reecey690's picture
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I made this for my girlfriend went down very well! I also found the cooking time wasn't sufficient, so cooked for an extra 10-15 minutes.

I used Prosciutto and wrapped it around each piece of Asparagus to add some drama. It worked out really well. try it!

I served mine with mixed leaves salad ie. Rocket, Spinach, tomato & olive oil.

gillydarling's picture

Have cooked this twice now, added cheese the second time, it was yum. Anyone got any suggestions as to what to serve with it tho?

mandybrandon's picture
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Loved this recipe, my children thought it was wonderful. Made a vegetable gravy and some frozen veg and it made a great weeknight supper that was quick and easy.

muthahuffa's picture
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Used half the oil and added some low fat soft cheese to the batter. Also sprinkled some parmesan on for the last 5 minutes of cooking time. Kept it low fat and tasty.

nemnem's picture
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Me and my partner thought this was yummy. I used chives, mint and parsley and I added so cheese to the yorkshire pudding mix. It was a simple quick and tasty supper. Only problem I found was that it was really hard to dish up... ended up looking a bit of a mess on the plate.

eleanormayo's picture
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Mine also took a little longer than 20 mins. My sis and brother-in-law really rated it, I added a bit of grated parmesan at the end and thought that maybe the batter might benefit from a bit of grated cheese in it too.

botleypark402's picture
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Not bad but I don't think I will be making this again even though hubbie enjoyed it. Mine took quite a bit longer than 20 minutes in the oven.

rozmorgan's picture
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Very nice. Made a quick dinner for a Tuesday evening, very quick and nice summer version of a favourite family meal.

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