We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Toad in the hole

Toad in the hole recipe

77 ratings

Family dinners don't get much more comforting than classic toad in the hole. Light batter paired with hearty pork sausages, alongside steamed veg and a generous serving of gorgeous onion gravy. Add this toad in the hole recipe to your repertoire to revisit again and again. See method

  • Serves 4
  • 10 mins to prepare and 55 mins to cook
  • 432 calories / serving

Ingredients

    For the batter

    • 100g (3½oz) plain flour
    • 2 eggs
    • 150ml (¼pt) semi-skimmed milk

    For the toad

    • 8 pork sausages
    • 1 onion, finely sliced
    • 1tbsp vegetable oil

    For the gravy

    • 1 onion, finely sliced
    • 1tbsp vegetable oil
    • 2tsp flour
    • 2tsp English mustard
    • 2tsp Worcestershire sauce
    • 300ml (½pt) vegetable stock

Each serving contains

  • Energy

    1805kj
    432kcal     22%

  • Fat

    25g 36%

  • Saturates

    8g 38%

  • Sugars

    8g 9%

  • Salt

    2.6g 43%

of the reference intake
Carbohydrate 34.5g Protein 19.3g Fibre 2.6g

Method

  1. Preheat oven to Gas 7, 220ºC, 425ºF. Place the flour in a bowl, add the eggs and slowly mix in the milk and beat until smooth.
  2. Put the sausages in an oven-proof baking dish, scatter over the sliced onion and vegetable oil. Roast for 15 minutes.
  3. Remove from oven, pour over the batter and return to cook for a further 35 minutes.
  4. To make the gravy, fry the remaining onion in the vegetable oil 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.
  5. Serve with the toad in the hole and steamed veg.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

blog comments powered by Disqus