Dinner - Toad in the hole uk recipes

Author: Susann Brayman  

Our simple recipe doesn't need many ingredients so perfect for a mid-week dinner This oddly named traditional British dish is a family favourite, loved by young and old alike. Try using your favourite sausages in this toad in the hole recipe, which go wonderfully with the light and crispy Yorkshire pudding batter.

Toad in the hole recipe

Toad in the hole recipe
This easy and delicious toad in the hole recipe is a perfect family dinner. Our simple recipe doesn't need many ingredients so perfect for a mid-week dinner
Provided by: Sue McMahon
Total time: 65 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 3 servings
Cuisine: British
Number of ingredients: 6
Ingredients:
  • 30g (1oz) dripping or lard
  • 454-500g packet good-quality pork and herb sausages
  • 300ml (1/2 pint) milk
  • 125g (4oz) plain flour
  • 2 medium eggs
  • Salt and pepper
Nutrition:
  • Calories: 592 Kcal
  • Sugar: 9.7 g
  • Fat: 39.1 g
  • Saturated Fat: 11.5 g
  • Sodium: 2.11 g
  • Protein: 24.4 g
  • Carbohydrate: 32.8 g
How to cook:
  1. Set the oven to fairly hot gas mark 6 or 200°C.
  2. Place the dripping or lard in a smallish metal tin and place in the oven for 3-4 mins, or until melted. Add the sausages to the pan and turn to coat in the melted fat.
  3. Bake, towards the top of the oven for 15-20 mins or until the sausages are an even golden colour.
  4. While the sausages are cooking, prepare the batter. Pour the milk into the bowl of the food processor and add the flour, eggs and seasoning and whizz until blended. Add the finely chopped sage at this stage for a twist. Chill the batter until it's needed.
  5. When the sausages are browned pour over the batter - working quickly so as not to lose too much heat from the oven and immediately return the tin to the oven.
  6. Bake for about 20-30 mins or until the batter has risen and is golden in colour and crisp. Serve immediately.
  7. For the gravy: Cook the red onion in the sausage fat from your cooking pan.
  8. Once they are caramelised add the stock and balsamic vinegar to the cooked onions in the pan.
  9. Bring to the boil.
  10. Add the cornflour, mixed with a little water, to thicken.
Notes: Toad in the Hole, Check out our toad in the hole selection for the very best in unique or custom, handmade pieces from our shops.

Toad in the Hole

This oddly named traditional British dish is a family favourite, loved by young and old alike. Delicious meaty sausages encased in a crispy batter. Comfort food at its best.
Provided by: Jacqueline Bellefontaine
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 6
Ingredients:
  • 140 g plain flour
  • ¼ tsp salt
  • 3 eggs
  • 300 ml skimmed milk (or mixture of milk/ water (see note below))
  • 2 tbsp rapeseed oil
  • 8 good quality pork sausages
Nutrition:
  • Calories: 700 kcal
  • Carbohydrate: 30 g
  • Protein: 30 g
  • Fat: 49 g
  • Saturated Fat: 15 g
  • Cholesterol: 229 mg
  • Sodium: 1099 mg
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 220℃ (200℃ fan)/400°F/gas mark 7. Place the flour in a mixing bowl with the salt and make a well in the centre.
  2. Drop the eggs into the well and add about 100ml/4fl oz (½ cup) milk. Using a balloon whisk, beat the eggs and milk together gradually incorporating the flour. Continue whisking until you have a smooth thick batter.
  3. Gradually beat in the remaining milk and set aside until required.
  4. Heat the oil in a large shallow baking dish for 5 minutes. Remove from the oven and gently tilt the pan so that the oil coats the base and a little way up the sides of the dish.
  5. Add the sausages and return to the oven for 10 minutes.
  6. Working quickly, remove the dish from the oven and pour in the batter all in one go. Quickly return to the oven. Bake for 25-30 minutes until the batter is puffed up, golden brown and crispy.
  7. Serve immediately.
Notes: Toad in the hole recipe - How to make toad in the hole, Heat the oil in a large pan, and gently fry the onions until completely soft, about 10min. Add the sugar and fry until the onions start to colour, about …

Easy toad in the hole

Easy toad in the hole
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.
Provided by: delicious. magazine
Total time: 50 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 14
Ingredients:
  • 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
Nutrition:
  • Calories: 581kcals
  • Fat: 34.1g (12.3g saturated)
  • Protein: 25.3g
  • Carbohydrate: 42.5g (6.3g sugars)
  • Fiber: 2.7g
How to cook:
  1. Preheat the oven to 220ŒÁC/fan200ŒÁC/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.
  2. 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.
  3. 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.
Notes: Easy Toad In The Hole Recipe | Family Recipes, Preheat oven to gas 7, 220°C, fan 200°C. First make the batter. Put the flour in a bowl, add the eggs and slowly mix in the milk then beat until smooth. Put the …

Toad in the hole recipe

Toad in the hole recipe
Try using your favourite sausages in this toad in the hole recipe, which go wonderfully with the light and crispy Yorkshire pudding batter.
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 15
Ingredients:
  • 8 good-quality pork sausages
  • 1 tbsp. vegetable oil
  • 125 g (4oz) plain flour
  • 1 tsp. mustard powder
  • 1 large egg
  • 1 large egg white
  • 150 mL milk
  • 150 mL sparkling water
  • 2 sprigs fresh thyme, leaves picked
  • 1 tbsp. vegetable oil
  • 2 red onions, finely sliced
  • 1 tsp. caster sugar
  • 1 tbsp. plain flour
  • 75 mL red wine
  • 350 mL beef stock
Nutrition:
  • Calories: 577 calories
How to cook:
  1. Preheat oven to 220°C (200°C fan) mark 7. Put sausages into a shallow ovenproof dish, about 2.3 litre (4 pint), with 1tbsp oil, and roast for 20min, shaking tray to brown sausages all over.
  2. Meanwhile, in a large bowl, mix together the flour, mustard powder and 1tsp salt. Make a well in the middle. Using a whisk, mix the eggs with the milk and sparkling water in a jug. Add this to the flour a little at a time, whisking until you have a smooth batter. Stir through the fresh thyme leaves and plenty of seasoning.
  3. Remove sausage tray from oven, and carefully pour in the batter. Return immediately to the oven and cook for a further 40min.
  4. While the sausages are cooking, make the gravy. Heat the oil in a large pan, and gently fry the onions until completely soft, about 10min. Add the sugar and fry until the onions start to colour, about 8min. Stir in the flour and cook for 2min more. Add in the wine, stirring constantly, to make a paste. Mix in the stock, a little at a time, until you have a smooth sauce. Bring up to the boil and allow to bubble for 3-5min to thicken. Season to taste and serve alongside the Toad in the Hole.
Notes: Toad in the hole recipe | Jamie Oliver sausage recipes, Method. Whisk the batter ingredients together with a pinch of sea salt, and put to one side. I like the batter to go huge so the key thing is to have an appropriately …
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