Having tried numerous different recipes for Toad in the Hole over the years, I finally found one which was both delicious and worked with a bit of tweaking. It was pulled out of a Tesco’s magazine when the price per portion was 30p! The key to success is the speedy depositing of the batter into the hot enamel tin and a quick re-entry into the oven. I’ve found that china dishes just don’t distribute the heat effectively enough and result in and un-risen soggy shambles. Also the cooking time should just be a guide because this will vary with the size of tin you use. I learned this after a few charred results when I’d forgotten to ignore the timing in the recipe. You need to check that the batter is cooked throughout and not like an omelette but also avoid burning which is very easy.
I find there is no need for potatoes with this dish just your favourite steamed vegatables.
- For the batter:
- 100g / 3 ½ oz Plain flour
- 2 Eggs
- 150ml / ¼ pt semi-skimmed milk
- For the toad:
- 8 Pork sausages
- 1 Onion, finely sliced
- 1 tbsp Vegetable Oil
- For the gravy:
- 1 Onion, finely sliced
- 1tbsp Vegetable oil
- 2 tsp Flour
- 2 tsp English mustard
- 2 tsp Worcestershire sauce
- 300ml / ½ pint Vegetable Stock
- Pre-heat oven to 220°C.
- Place flour in a bowl, add eggs and slowly mix in milk to make a smooth batter.
- Add 150ml (¼ pt) water and beat until smooth.
- Put sausages in an oven-proof baking dish and scatter the onion around them and drizzle the oil over. Avoid onion on top of the sausages as they just burn.
- Roast for 15 minutes.
- Remove from oven, pour over the batter speedily and return to cook for anywhere between 20 – 35 minutes. (Mine took 20 mins).
- To make the gravy, fry the remaining onion for 5 minutes until golden.
- Sprinkle on the flour and cook, stirring until thickened.
- Add mustard, Worcestershire sauce and gradually, the stock, stirring until smooth.
- Serve with the Toad in the Hole and steamed veg.
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3 comments
Richard
19/05/2012 at 11:23 pm (UTC 1) Link to this comment
Delicious and the onion gravy is amazing.
Cath
02/03/2013 at 9:58 pm (UTC 1) Link to this comment
Great sounding recipe will give it a go
Camilla
02/03/2013 at 10:24 pm (UTC 1) Link to this comment
I’d read my tips in my Yorkshire Pudding post as I’ve improved my technique for a good rise!