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English Rose View Drop Down
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Joined: 23 April 2018
Location: England
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Topic: TOAD IN THE HOLE
    Posted: 27 April 2018 at 12:04

Hi, Can’t you just tell it’s pouring with rain outside! I’m having a relaxing, lazy day today. There’s a lot to be said for Retirement. LOL.

Thought I would share this classic British recipe with you. It’s the same batter that I use to make Yorkshire Puddings, which this basically is but with a difference. The addition of thick Pork Sausages.

Here then is how it is made.


When ready, Preheat your oven to 400F / 200C / 180C Fan / Gas 6.

But first, always make the batter at least one hour before you intend to put it into the oven. The secret to a great Toad in the Hole  (or even Yorkshire Puds) is to always let the batter rest in the fridge once made, for at least one hour.

This recipe is plenty to serve 4 people. If you wish to make a smaller Toad in the Hole for 2 people, just half the ingredients making it a smaller pinch of everything and to half the 3 eggs -   crack the 2nd egg into a dish. Beat it, and count the spoonfuls as you put the beaten egg into a second dish. Wallah, you just count half of the spoonfuls you have done and you have 1.1/2 of the eggs.

12 thick Pork or Pork & Beef Sausages

225 Grams Plain Flour

25 Grams of Beef Dripping or Duck Fat

1 pinch of Salt

1 pinch of Black Pepper

1 pinch of Nutmeg

1 pinch of Sugar

3 Eggs

275ml of Milk


In a large bowl, put in the Flour. Make a well in the centre and crack the 3 eggs into the middle.

Using a hand held whisk, slowly incorporate the eggs into the flour, and then, while still whisking, slowly incorporate the milk until the batter consistency is one similar to double (heavy) cream. Continue to whisk until you are sure there are no lumps of dry flour left in the batter.

Let the batter rest in the Fridge for at least an hour.

Now with regard to the Sausages. First, prick them all over with a fork. Put a  roasting pan (with sides) into the oven and let it get roasting hot. Once it is, add the Beef Dripping or Duck Fat, Place the sausages into  the very hot pan for them to colour all over. Shake the pan every now and again until the sausages are coloured all over.

Next, bring the chilled batter out of the Fridge and give it a quick whisk again. When the sausages are evenly coloured, remove the pan from the oven and put onto the cooker top. Pour the batter in on top of the sausages. It should sizzle as you do this. Place the pan back into the oven immediately and let it cook for between 30/40 minutes or until the batter is golden and risen.

Serve this with whatever you fancy (My preference is usually sliced green beans and new potatoes, with a rich Onion gravy).


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Melissa Mead View Drop Down
Master Chef
Master Chef

Joined: 17 July 2010
Location: Albany, NY, USA
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 27 April 2018 at 17:14
That looks and sounds delicious!
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2018 at 12:47
I've been wanting to make this for years - I simply need to do it!

Thank you for the inspiration!
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