Toad in a Hole

Toad in a Hole

Toad in a Hole or Toad in the Hole (unsure of which is correct) is one of the great British classics that is made for the heavy gray days found hovering over its shores, especially at this time of year. Today’s recipe is from Jamie Oliver and he added rosemary which makes this only fuller in flavor.  Have you ever tried Toad in a hole or the hole?

british Toad in a Hole

Toad in a Hole recipe

Toad in the hole is not as common a dish to find when being invited to friends homes as it’s just so common and unlike a Sunday roast it’s a more unusual dish, though is completely warming and underrated.

Why you’ll love this

Ultimate comfort food

Really toad in a hole is a giant savory pancake with sausages therein and on a cold day this hits the spot.

It’s pretty low maintainence

The batter doesn’t tale long to come together and other than pre-cooking the sausages there’s little else to do.

Homemade onion gravy

The homemade onion gravy is the gravy to top this with – it brings the batter and sausages together and adds all the umami goodness with it.

How to prepare Toad in a Hole

  • Get the oil hot: Pour oil into your baking tin and place it in the oven.
  • Batter up: Create the toad in the hole batter.
  • Sausages: Cook the sausages until the juices run clear.
  • Hot sausages: Place the cooked sausages into the baking tin with the hot oil.
  • Batter time: Pour the batter into the tin and bake until the batter has risen and is golden.
  • Clear onions: Cook the onions until translucent.
  • It’s all gravy: Add the remaining gravy ingredients and cook until it is thickened.
  • Serve: Remove the well golden toad in a hole from the oven, pour over the grave and serve. Enjoy!

Tips for the best Toad in a Hole

Size of the sausages used in this dish: The large sausages mentioned here are the type you would typically get in a multipack from a supermarket so approximately 400 grams/14 ounces of sausages.

Oil spillage: For this to successfully bake you should place a tray underneath the baking tray in the event of any oil spilling over the edges (this has happened every time in the years I’ve been making this).

Leave that oven door shut: Once the batter has been added to the sausages and is in the oven for the bake, don’t open the oven door until fully cooked. This is vital to the batter rising so just let the oven do it’s thing.

Other British dishes you’ll enjoy

Apple Crumble

Treacle Tart

Banoffee Pie

IMG_9010

IMG 3771(pp w768 h1152)

Toad in a Hole
Adapted from Jamie Oliver
Serves 4

Ingredients:
Batter
310 milliliters / 1 1/4 cups milk
160 grams / 1 cup plain flour
3 eggs
Sausages
Pinch of salt
177 – 250 milliliters / 3/4 – 1 cup sunflower oil
6 large sausages
4 spits fresh rosemary
Onion Gravy
1 large onion, peeled and finely sliced
50 grams / 3 1/2 tablespoons butter
3 garlic cloves, peeled and finely sliced
6 tablespoons balsamic vinegar
1 vegetable stock bouillon
120 milliliters / 1/2 cup water

Directions:
Preheat the oven to 240C/460F or the highest setting on your oven.

Place a large tray in the bottom shelf of the oven.

Pour enough sunflower oil into a baking tin until it comes approximately 1/2 inch up the sides and place in the oven.

To make the batter, place the milk, flour and eggs into a bowl and whisk to combine until smooth. Set aside.

Meanwhile, place the sausages in a frying pan and cook on medium heat until the juices run clear, approximately 10 minutes.

Add the sausages to the hot sunflower oil in your baking tin very carefully and bake for 3 minutes to come to the same temperature as the oven.

Remove from the oven and pour in  the batter.

Slide the rosemary sprigs into the batter.

Return to the oven and allow to cook until the batter has risen and is golden, approximately 20 minutes. Do not open the oven door until the batter is fully cooked.

Meanwhile, place 1 tablespoon of the butter in frying pan on low heat and add the onion, cooking until translucent and slightly brown, approximately 10 minutes.

Add the remaining butter, garlic, stock bouillon, balsamic and water, stirring to combine.

Increase the heat to high and stir as it simmers, thickens and reduces to your preference.

 

Once thick, remove from the heat and pour in your serving dish.

Remove the toad in a hole from the oven and top with the onion gravy.

Serve immediately.

Toad in the Hole

traditional toad in a hole(pp w768 h1152)

easy toad in a hole(pp w768 h1152)

Print
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Toad in a Hole

Toad in a Hole

  • Author: Sylvie Taylor
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4 1x
  • Category: Main
  • Cuisine: British

Description

This traditional dish is a savory pancake filled with sausages that seem to create a visual and it is paired with a thick onion gravy and sprigs of rosemary that is sure to brighten cold weather.


Ingredients

Scale

Batter
310 milliliters / 1 1/4 cups milk
160 grams / 1 cup plain flour
3 eggs
Sausages
Pinch of salt
3/41 cup sunflower oil
6 large sausages
4 spits fresh rosemary
Onion Gravy
1 large onion, peeled and finely sliced
3 1/2 tablespoons butter
3 garlic cloves, peeled and finely sliced
6 tablespoons balsamic vinegar
1 vegetable stock bouillon
120 milliliters / 1/2 cup water


Instructions

  • Preheat the oven to 240C/460F or the highest setting on your oven.
  • Place a large tray in the bottom shelf of the oven.
  • Pour enough sunflower oil into a baking tin until it comes approximately 1/2 inch up the sides and place in the oven.
  • To make the batter, place the milk, flour and eggs into a bowl and whisk to combine until smooth. Set aside.
  • Meanwhile, place the sausages in a frying pan and cook on medium heat until the juices run clear, approximately 10 minutes.
  • Add the sausages to the hot sunflower oil in your baking tin very carefully and bake for 3 minutes to come to the same temperature as the oven.
  • Remove from the oven and pour in  the batter.
  • Slide the rosemary sprigs into the batter.
  • Return to the oven and allow to cook until the batter has risen and is golden, approximately 20 minutes. Do not open the oven door until the batter is fully cooked.
  • Meanwhile, place 1 tablespoon of the butter in frying pan on low heat and add the onion, cooking until translucent and slightly brown, approximately 10 minutes.
  • Add the remaining butter, garlic, stock bouillon, balsamic and water, stirring to combine.
  • Increase the heat to high and stir as it simmers, thickens and reduces to your preference.
  • Once thick, remove from the heat and pour in your serving dish.
  • Remove the toad in a hole from the oven and top with the onion gravy.
  • Serve immediately.

Notes

Size of the sausages used in this dish: The large sausages mentioned here are the type you would typically get in a multipack from a supermarket so approximately 400 grams/14 ounces of sausages.

Oil spillage: For this to successfully bake you should place a tray underneath the baking tray in the event of any oil spilling over the edges (this has happened every time in the years I’ve been making this).

Leave that oven door shut: Once the batter has been added to the sausages and is in the oven for the bake, don’t open the oven door until fully cooked. This is vital to the batter rising so just let the oven do it’s thing.

Adapted from Jamie Oliver


Nutrition

  • Calories: 846 calories per serve

 

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