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  • Recipe

    Liz Webb

    Toad in the Hole


    A traditional toad in the hole recipe offers a true classic. The secret is a light bubbly batter with flavourful porky sausages. You will know how to make toad in the hole from now on.

    • Serves 4
    • Preparation time 30 mins
    • Cooking time 35 mins
  • Ingredients
    • 1 mug plain flour (approx. 200g) sieved
    • 4 medium eggs
    • ¾ mug milk (approx. 150ml)
    • ¼ mug water (approx. 50ml)
    • pinch salt and ground white pepper
    • 8 Donald Russell Pork Sausages
    • A knob of dripping, duck or goose fat
      or 3 tbsp vegetable oil
  • Method
    1. Mix together the flour, milk, water and seasoning, add the eggs, whisk and leave to rest in the fridge for 30 minutes or overnight.
    2. Preheat oven to 180°C/Fan 160°C/Gas 4, add sausages to large roasting tin with the fat and cook them for 10 minutes until they start to brown.
    3. Remove the batter from the fridge and whisk again.
    4. Increase oven temperature to 220°C/Fan 200°C/Gas 7. Carefully remove the tin from the oven (the fat will be very hot) and spoon or ladle the batter mix into the tin.
    5. Put back in the oven and leave until well risen and golden brown, about 20-25 minutes.
    6. Cut into slices and serve filled with gravy.
    7. Serve with seasonal vegetables