recipes/food/toad_in_the_hole.md -rw-r--r-- 6.4 KiB
0368d1a8Alex Sayers Update mince & dumplings 6 days ago

#Toad in the Hole

Serves 16


  • 48 pork sausages
  • 16 eggs
  • 1kg plain flour
  • ~1.2L whole milk (add until consistency of double cream)
  • ~16tbsp dripping/lard or


  1. Make batter
  2. Leave to rest
  3. Fry up sausages; Baking tray with drippings in oven at gas mark 7.
  4. Pour sausage fat and drippings into tray
  5. Pour in batter; place in sausages. Make sure batter comes to 3/4 up sausages.
  6. Tray back in oven. Roast for ~30 mins.


  • 8 oz (225 g) onions, peeled and sliced
  • 2 teaspoons groundnut or other flavourless oil
  • 1 level teaspoon golden caster sugar
  • 1 dessertspoon Worcestershire sauce
  • 1 level teaspoon mustard powder
  • 15 fl oz (425 ml) vegetable stock made from 1½ level teaspoons Marigold Swiss vegetable bouillon powder dissolved in 15 fl oz (425 ml) boiling water
  • 1 rounded dessertspoon plain flour
  • salt and freshly milled black pepper
  1. First add the Worcestershire sauce and mustard powder to the stock, then add the onions from the baking tray to a medium-sized pan. Now add the second teaspoon of oil, then, using a wooden spoon, stir in the plain flour. Stir all this together over a medium heat and then switch to a whisk, then gradually add the stock to the pan, whisking all the time, until it's all in.
  2. Then bring it up to simmering point and gently simmer for 5 minutes. Taste to check the seasoning, then pour into a warmed serving jug.