Toad In The Hole

    Toad In The Hole

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    For me there is no other food that says "Great English Dish", than Toad In The Hole served with mash potato and a lovely rich onion gravy. The recipe below is just a lovely plain one, but you can tweak it to your tastes.

    Ingredients
    Serves: 4 

    • 125g plain flour
    • 1 teaspoon salt
    • 2 large eggs
    • 300ml water, milk or beer
    • a twist of black pepper
    • 2 tablespoons cooking oil or lard
    • 6-8 sausages of your choice

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Mix the flour and salt in a large bowl. Make a hollow in the centre and add the eggs.
    2. Mix whilst gradually adding the liquid. Use a whisk to beat out any lumps of flour.
    3. Leave the batter to stand, the longer you can leave it the better, I personally make my batter the night before and then leave in the fridge overnight.
    4. Heat the oven to 220 degrees C. Heat the lard or cooking oil in a high sided roasting tin, add the sausages and cook for 10 minutes.
    5. Place the roasting tin over a high flame until the fat smokes (the pan and oil must be very hot), pour in the batter and return to the oven. Bake for 25 - 30 minutes and serve.
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    Reviews and Ratings
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    (15)

    Reviews in English (15)

    by
    8

    Brilliant recipe, I added six rashers of chopped streaky bacon, one teaspoon of English mustard and a large chopped onion and cooked it in my Dutch Oven. It came up lovely, served with cheese and butter mash, steam fried veg and onion gravy. (I have uploaded a picture.)  -  20 Feb 2014  (Review from Allrecipes UK & Ireland)

    by
    7

    One of the best recipes I've tried for toad in the hole, although I'll reduce the salt to half a teaspoon next time.  -  02 Mar 2014  (Review from Allrecipes UK & Ireland)

    by
    6

    Yes, this worked fine. I'm never quite sure how much of what to put in (i.e. eggs, milk, flour) and this worked really well. I was worried it was a bit thin, but actually it rose beautifully. I turned mine down after 1/2 hour as it was done by then.  -  05 Feb 2012  (Review from Allrecipes UK & Ireland)

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