Ultimate toad in the hole

Ultimate toad in the hole

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(92 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 sausages
    • 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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    louise81
    17th Feb, 2008
    a very good snack. i didn't add any onion or gravy but decided to serve it with baked beans.
    scooter
    15th Jan, 2008
    5.05
    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
    19th Dec, 2007
    4.05
    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
    16th Dec, 2007
    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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