Toad in the hole
27th May 2013

Toad in the hole

By Emma Photography by Emma
 

As a child my Dad was never much of a cook, but it didn’t much matter as he made up for it in other ways.  His culinary forays were limited in their breadth and included staples such as chicken wings, lamb chops, chicken nuggets and Toad in the Hole – a dish whose name was as equally perplexing as it was a source of amusement to both my brothers and me!

It has been many years since Dad last made his infamous dish and when we decided this month’s theme would be family favourites, strangely enough this was one of the first recipes that sprang to mind.  Curious both to recreate it and to try it again all these years later, I set to task, researching the recipe and recreating my own version.  The addition of the wholegrain mustard, rosemary, red onions and garlic add a bit of flavour to the batter and the tomato sauce I thought would be a welcome addition also.  After all, what is a sausage without a good dollop of tomato sauce!

Ingredients

Serves 6-8
  • Toad in the hole
  • 1 cup flour
  • 2 eggs
  • 200ml milk
  • 100ml water
  • 1 tbsp wholegrain mustard
  • S&P
  • --
  • 2 tbsp oil
  • 1 red onion, sliced into wedges
  • 2 cloves garlic, finely chopped
  • 8 sausages (I used pure pork)
  • 8 rashers streaky bacon
  • 2 sprigs rosemary
  • Tomato Sauce
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 400g tin tomatoes
  • 2 tbsp brown sugar
  • 1 tbsp white wine vinegar
  • S&P

Method

  • Toad in the hole
  • 1. Preheat the oven to 220°C. Sift the flour into a bowl. Put the milk, water and eggs into a jug and whisk to combine. Pour this mixture into the flour and whisk to combine, being careful to remove all lumps. Add the mustard and season with salt and pepper. Cover and set aside.
  • 2. Place the oil, onions and garlic into a loaf tin. Wrap each sausage in a piece of bacon and place on top of the onions. Cook in the oven for 20 – 30 minutes or until the sausages start to brown. In the last 10 minutes add the rosemary sprigs.
  • 3. Remove the loaf tin from the oven and arrange the sausages so that they are all standing upright. Pour the batter into the tin and quickly return to the oven. Cook for 20-30 minutes or until the batter has puffed up and browned.
  • Tomato Sauce
  • 1. Place the oil, onion and garlic in a heavy bottomed saucepan and slowly cook until translucent. Give it a good 20 minutes or so as this develops the flavour of the sauce.
  • 2. Add the remaining ingredients and season with salt and pepper. Simmer gently for 30 minutes.
  • 3. Serve the toad in the hole with the tomato sauce on the side.
 

COMMENTS

  1. Megan

    Wow just made this on a cold winters night in Melbourne. Delicious! I even went old school and served it with peas. It’s going to be seconds all round

  2. Emma

    Hi Megan,
    Thanks for your comment – you conjure up such a lovely picture of eating toad in the hole on a cold Melbourne evening! I’m glad you enjoyed it!
    Happy Cooking!
    Emma

 

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