Toad in the hole


Serves 4  
10 mins to prepare
55 mins to cook  


For the batter
● 100g (3½oz) plain flour
● 2 eggs
● 150ml (¼pt) semi-skimmed milk

For the toad
● 8 pork sausages
● 1 onion, sliced
● 1tbsp vegetable oil

For the gravy
● oil
● 2tsp flour
● 2tsp English mustard
● 2tsp Worcestershire
● 1tbsp vegetable sauce
● 300ml (½pt) vegetable stock


1. Preheat oven to Gas 7, 220ºC, 425ºF. Place flour in a bowl, add eggs and slowly mix in milk to make a smooth batter. Add 150ml (¼pt) water and beat until smooth.
2. Put sausages in an oven-proof baking dish and scatter over the sliced onion. Roast for 15 minutes. Remove from oven; pour over the batter and return to cook for a further 35 minutes.

To make the gravy
1. Fry remaining onion for 5 minutes until golden. Sprinkle on the flour and cook, stirring until thickened. Add mustard, Worcestershire sauce and, the stock, stirring until smooth. Serve with the toad in the hole and steamed veg.

Nutritional Info:

432 calories / serving

Special Diets:

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