🇬🇧 Homemade Toad in the Hole
🍽️ Serves 4
🧾 Ingredients:
For the Batter:
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140g (1 cup) plain flour
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4 large eggs
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200ml (¾ cup + 1 tbsp) milk
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Pinch of salt
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1 tsp mustard (optional, for extra flavor)
For the Sausages:
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6–8 good-quality pork sausages (Cumberland, Lincolnshire, or your favorite)
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1–2 tbsp vegetable oil or beef dripping
🔪 Instructions:
1. Make the batter (ahead of time if possible):
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In a bowl, whisk flour and salt. Make a well in the center.
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Crack in the eggs and begin whisking, slowly adding milk until smooth.
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Optional: Stir in mustard for extra depth.
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Let the batter rest for at least 30 minutes (or up to a few hours) at room temp — this helps it rise better.
2. Preheat the oven:
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Heat your oven to 220°C (425°F).
3. Cook the sausages:
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Add oil or dripping to a large ovenproof dish or roasting tin.
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Place sausages in and roast for 15 minutes until browning and sizzling.
4. Add the batter:
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Remove the dish from the oven. Work quickly — the oil must be hot!
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Pour the batter evenly around the sausages (it will sizzle — that’s good!).
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Return to oven immediately and bake for 25–30 minutes, without opening the door, until puffed up and deep golden brown.
🧅 Optional Onion Gravy (Highly Recommended):
Ingredients:
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1 tbsp butter
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1 large onion, thinly sliced
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1 tsp sugar
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1 tsp flour
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250ml (1 cup) beef or veg stock
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Splash of Worcestershire sauce
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Salt & pepper
Method:
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Sauté onions in butter until soft and caramelized (about 15–20 mins).
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Stir in sugar and flour, cook for 1 min.
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Slowly add stock and simmer until thickened. Season to taste.
🥦 Serving Suggestions:
Serve with:
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Onion gravy
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Steamed peas, carrots, or broccoli
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Creamy mashed potatoes (optional if you want it even heartier)