Mums Toad In The Hole Recipes

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CLASSIC ENGLISH TOAD-IN-THE-HOLE



Classic English Toad-in-the-Hole image

Looking for a simple and tasty classic English dish? Toad in the hole is the perfect solution! Whip up this recipe by baking sausage links in a simple batter for a great one-dish meal.

Provided by Elise Bauer

Categories     Dinner     Comfort Food     Sausage

Time 1h15m

Yield 6

Number Of Ingredients 8

1 1/2 cup (180 g) of all purpose flour
1/2 teaspoon salt
Pinch of freshly ground black pepper
3 eggs, beaten
1 1/2 cup (350 ml) milk
2 tablespoons melted butter
1 tablespoon vegetable oil
1 pound (450 g) of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)

Steps:

  • Preheat the oven: Preheat the oven to 425°F.

Nutrition Facts : Calories 474 kcal, Carbohydrate 27 g, Cholesterol 173 mg, Fiber 1 g, Protein 22 g, SaturatedFat 11 g, Sodium 886 mg, Sugar 4 g, Fat 31 g, ServingSize Serves 4-6, UnsaturatedFat 0 g

TRADITIONAL BRITISH TOAD-IN-THE-HOLE AND MINI TOADS TOO!



Traditional British Toad-In-The-Hole and Mini Toads Too! image

Comfort food at its best! A traditional recipe handed down to me by my Mum and her Mum before her......it was my favourite after school tea time meal & is still a firm family favourite even now! I serve mine with lashings of onion gravy and piles of fluffy & buttery mashed potatoes. I used to make mini versions of this recipe for my daughter when she was little - they make great appetizers before a Halloween/Bonfire night supper or a children's Party! For the mini version, just use a small cake/pie tins or a small muffin tray and split your sausages into quarters OR use cocktail sausages. The following recipe is for 4 people served with potatoes & gravy - the recipe can easily be doubled for more people or if served by itself.

Provided by French Tart

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 lb sausage or 8 sausages
4 ounces plain flour
2 eggs
1/2 pint milk
salt
pepper
1 tablespoon drippings or 1 tablespoon vegetable oil

Steps:

  • Preheat oven to 220°C or 450°F.
  • Pour the dripping or vegetable oil into a large metal roasting tin. Place the tin in the preheated oven whilst you make the batter to heat the oil/dripping up.When the fat is hot, add the sausages and turn them over to coat them.Cook for about 10 minutes.
  • Make the Yorkshire pudding batter - Mix flour, salt & pepper together in a large roomy mixing bowl. Make a hollow in the centre & add the egg, mixing it into the flour with a wooden spoon.Add the milk gradually until all the flour and egg is worked in and smooth. Add any remaining milk and beat well with a balloon whisk or hand held beater.
  • Take the roasting tin with the sausages out from the oven and very QUICKLY pour the batter over the partly cooked sausages. Swirl around to make sure it covers everywhere.
  • Put them back into the oven cook for a further 30 minutes or until the batter has puffed up and the sausages are sizzling and brown!
  • Cut into 4 quarters and serve straight away with hot onion gravy & mashed potatoes!
  • You can also use pork or lamb chops instead of sausages - making sure they are not too thick. I often use pork chops with quartered apple and stuffing balls which is really lovely!
  • MINI TOADS:.
  • Twist a sausage into half and carefully cut through the skin to make 2 sausages - do this once more to each half making a total of 4 small sausages out of one big sausage. (Or use party cocktail sausages - mini frankfurters) carry on until you have made 12 mini sausages. Follow the instructions above, but only cook the mini sausages for about 5 minutes first and then another 15 minutes with the batter. Serve with tomato ketchup or home made tomato sauce/relish and mugs of soup for a great Winter supper!

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