Toad in The Hole – January 24th 2018

This recipe will serve approximately 4 people – depending ow many sausages you want to eat. I can only eat 2….

  • 12 good quality sausages – butchers or a good quality supermarket brand
  • 1 red onion
  • back bacon or bacon medallions
  • For the batter
  • 2 large eggs
  • 1 cup of plain flour – approx 128 gms (I use a pampered chef glass cup)
  • half cup milk/water – approx 235 mls (I use a pampered chef glass cup)



  • Pre heat the oven to Gas Mark 5/190°C/375°
  • Wrap at least half, or all if you prefer around the sausages.
  • Place in a large non stick baking dish or stone – prick the sausages through the bacon
  • Slice up the red onion and sprinkle over the sausage and bacon.


  • Place the sausages and bacon in the oven and cook until the  sausages begin to go brown and the fat from the sausages has seeped out into the dish
  • In the meantime add all the ingredients for the batter in a large bowl or jug, beat together with a hand whisk or electric held had whisk – ensuring the batter is smooth and doesn’t have any lumps in it.



  • When you are happy that your sausages are brown enough, pour over the batter


  • and place straight back in the oven and cook for approximately 30 minutes or until the batter is cooked, brown and risen.


IMG_4025 2

  • Whilst this is cooking prepare an onion gravy, vegetables (and mash), if required.




This dish is scrumptious with onion gravy, also a touch of English mustard goes down well too.



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