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Toad in the Hole

Toad in the Hole

The British batter pudding, Toad in the Hole, used to be made with all sorts of meat as it was a good way of making a little go a long way. Today, it is most familiar made with sausages, baked in a large dish. This version makes individual sausage and onion puddings. Taken from the Around Britain Cookbook.


5/5

8

10 mins plus 30 mins standing

Toad in the Hole

Ingredients

Plain flour 110g (4oz)

Salt and freshly ground black pepper

Dried thyme 1 tsp

Egg 1

Milk 300ml (1⁄2 pint)

Onion 1

Good quality thick beef sausages 8

Olive oil 1 tbsp

Instructions

1

Sift the flour with 1⁄2 tsp salt into a bowl. Make a well in the centre, add the thyme, egg and a quarter of the milk. Gently mix the flour into the liquid. Gradually whisk in the remaining milk to form a smooth batter. Transfer to a jug and let stand for 30 minutes.

2

Meanwhile, preheat the oven to 200°C/400°F/Gas 6. Peel and slice the onion. Arrange in the large Yorkshire pudding tins (each tin usually has four indents) and put the sausages on top. Drizzle with olive oil and bake for 10 minutes.

3

Turn the sausages over, stir the batter and pour over. Stand on a baking sheet and bake in the oven for a further 15–20 minutes until risen, crisp and golden.

4

To serve, place the puddings on warm serving plates and pile high with accompanying vegetables. Serve with a rich beef and onion gravy and a good dollop of horseradish sauce. Note: the batter will sink down on standing.


Cook’s Tips

• To make a quick beef and onion gravy, peel and chop 1 onion. Melt 25g (1oz) butter in a saucepan and cook the onion for 3–4 minutes until just softened. Stir in 2 tbsp plain flour and cook, stirring, for 1 minute. Remove from the heat and gradually stir in 450ml (16fl oz) beef stock or half beef stock and half red wine. Return to the heat and bring to the boil, stirring, and cook for 1 minute to thicken slightly. Serve with the sausage puddings. • This dish can also be cooked in a small roasting tin measuring 22 x 17cm (9 x 71⁄2in), cooking the sausages with the batter for 40–45 minutes. The initial sausage cooking time remains the same.

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Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
    • Jude holt
    • 21/02/2021

    You can use vegetarian sausages.

    • Mary D
    • 12/07/2020

    I’m puzzled by this recipe being tagged as Vegetarian in the Categories, has there been a mistake?

      • Dairy Diary team
      • 13/07/2020

      Thanks for bringing that to our attention Mary.

      To err is to be human!

    • Rose Shields
    • 12/07/2020

    I think this recipe is great.

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