Toad in the Hole

Toad in the Hole

There are many reasons I married my husband. Apart from the bloomin’ obvious, he’s an Engineer (engineers are handy people to know), he’s not scared of mice and enjoys cooking. We’ll brush over the first meal he cooked me; I turned up to his student house for our 3rd date, impressed I’d managed to bag a man who could cook, to be served a Vesta Chow Mein. Look, if I can still marry a man after being cooked that, it must be saying something.

As we left our student palettes of value chicken kievs, crinkle cut oven chips and beans with pasta (ok the cupboards were bare and it was the end of term) I began to realise that the man I was destined to marry really could cook. He has natural intuition in some aspects of cooking that I don’t have and he always makes better Yorkshire puddings, pancakes and toad in the hole than me. Don’t ask me why. We both use the same recipe, but his always turn out better.

Now in the photo above they are normal sized sausages, not the chipolatas that the crowning batter suggests. Hubs uses various tricks to get the batter to raise as well as it does. You can see his tips here. The sausages are from Chantry Farm Shop near Melbourne. By far best sausage makers locally. I’m sure I could spot Chantry sausages in a taste test.

Hubs could quite happily tuck in to this with just a good dousing of onion gravy, but the woman in me insists we have to eat it with at least one veg. The old adage of always making sure you have three colours on the plate for a balanced meal sits strong with me. No, taupe, beige and brown does not count as three colours.


Toad in the Hole
Serves 2 greedy guts or 4 normal people

4 large eggs

230g plain flour

pinch of salt

300ml milk

2 tbsp rapeseed oil (Hubs swears by Mellow Yellow)

6 sausages
1) Place the eggs, flour and salt in a bowl and whisk together until well combined. Gradually whisk in the milk. Don’t worry if you have the odd lump.

2) Allow the batter to chill for 30-60 min.

3) Preheat the oven to 200°c. Put 2 tbsp of rapeseed oil in the bottom of a 8×10 inch tin, the add the sausages and cook for 10 minutes.

4) Pour the batter into the tin, ideally not over the sausages. Then place tin back in the oven and bake for a further 20 min until sausages are cooked and the batter is risen and golden.

Published by Jules

Professional Food Geek who loves a freshly baked loaf.