Easy toad in the hole
- March 2012
- for 6 people
- Takes 15 minutes to make, 35 minutes to cook
This easy toad in the hole recipe is perfect for feeding all of the family in one go – it makes enough for six.
We’ve also got toad in the hole for two.
- 34.1g (12.3g saturated)
- 42.5g (6.3g sugars)
- 250g plain flour
- 4 medium free-range eggs
- 1 tbsp wholegrain mustard
- 300-350ml whole milk
- A few fresh thyme sprigs, leaves stripped
- 1 tbsp olive oil
- 8 fat, good-quality pork sausages
- 40g beef dripping or lard
For the onion gravy
- 25g beef dripping or lard
- 2 red onions, finely sliced
- 25g plain flour
- 500ml good quality beef stock
- A few splashes of Worcestershire sauce
- Preheat the oven to 220ÁC/fan200ÁC/gas 7. Sift the flour into a bowl and make a well in the centre. Crack the eggs into the well, add the mustard and, with a wooden spoon, begin to stir, gradually incorporating the flour as you go. Add the milk in stages, stirring to a silky, lump-free batter. (You may not need all the milk äóñ stop when it has the consistency of double cream.) Stir in the thyme, then set aside to rest for 20 minutes or so.
- Heat the oil in a frying pan over a medium heat. Add the sausages and brown all over for 3-4 minutes. Add the dripping or lard to a medium roasting tin and place over a high heat on the hob. Once the fat is really hot (see tip), add the browned sausages, pour the batter around and over them, then quickly transfer to the hot oven. Roast for 25-30 minutes until golden and puffed up.
- Meanwhile make the onion gravy. Heat the dripping/lard in the frying pan and gently fry the onions for 10-15 minutes until very soft and starting to caramelise. Stir in the flour and cook for 2 minutes, then gradually add the beef stock, stirring. Bubble for 2 minutes, then add the Worcestershire sauce and season if necessary. Serve the toad in the hole with the onion gravy.
Rate & review