Toad in the Hole - My Version
Updated: 4 days ago
My (enhanced) version of the classic British dish, with a couple of extras that make me happy.
A hot comfort treat meal, especially through the winter months to evoke a bit of nostalgia. Serve with gravy, sauce, mash, vegetables, or just eat the entire dish of toad in the whole on its own! I like it with a bit of my own homemade mayonnaise too.
And no, I don't know why it's called "Toad in the Hole", there are no amphibians involved.
Linked Products:
Stainless Steel bowls - https://link.amazon/B0bMWh6E4
Electric whisk - https://link.amazon/B05FGUxfS
Spatula set - https://link.amazon/B0ignKpzp
Plain flour- https://link.amazon/B04DXLXNY
Tripod - https://link.amazon/B07t9Q6Dm
Soup Tupperware - https://link.amazon/B05oT9f25
Glass Tupperware - https://link.amazon/B0gZnmwRy
1
Herbs
To your batter, there are all sorts of herbs and spices you can add instead of or as well as the mustard powder.
Like; rosemary, black pepper, oregano, garlic
2
Freezable
This dish freezes pretty well. You can bake in advance to give yourself a quick meal from the freezer when needed, or freeze your leftovers in an airtight container. Just reheat all the way through, preferably in the oven (the edges of your leftovers will probably go a bit crispier on the second bake).
Notes
1
Preheat your oven to 200°C Fan / 425°F / Gas Mark 7 / 220°C Conventional , and line your oven dish lightly with oil. My dish measures 19x26cm / 7.5x10inches .
2
Wrap each chipolata sausage with a rasher of bacon and put it directly into the oven dish.
By the time the last pig has its blanket, your oven should be preheated.
3
Let the pigs in blankets cook for around 20 minutes, until they've just cooked through. But if you prefer a crispier pig, you can let them cook for another 5-10 minutes to brown further.
Meanwhile, you can finely chop your onion, ready for the next step.
4
Take the chipolatas out of the oven, and you can rotate them a little if they have cooked unevenly.
Add your chopped onion, making sure it gets into all the nooks and crannies, and are lightly coated in enough oil as to not dry out. Here you can add a little more if it looks like some of the onions will crisp up and burn.
5
Put the dish in the oven, again for around 15-20 minutes until the onions are soft and golden and starting to caramelise.
Meanwhile you can mix your batter, ready for the next step.
6
Put your batter ingredients in a bowl (flour, eggs, milk, mustard powder) and whisk until smooth.
7
Remove the dish from the oven as soon as you see any of the onions browning, and raise the temperature to 220°C Fan / 475°F / Gas Mark 9 / 240°C Conventional.
8
Pour your batter over the entire dish, making sure to get it all equal and even over all the sausage and onion. (This is where my recipe differs slightly from the traditional - I like my pigs in blankets to be submerged in the middle of the batter, rather than resting on top).
9
Put the dish back in the oven at that slightly higher temperature, for another 20-25 minutes.
You should see it has risen nicely and starting to go dark brown in spots. The oil will probably be bubbling around the edges too.
Do not open the oven until you are sure it is ready, as this can cause it to deflate.
10
Serve with gravy, sauce, mash, vegetables, or just eat the entire dish of toad in the whole on its own!
Instructions
12 chipolata sausages
12 rashers streaky bacon
1 onion
2 eggs
145g plain flour
175g whole milk
20g mustard powder
2 tbsp oil
One Dish Toad in the Hole - My Version
Anna
My (enhanced) version of the classic British dish, with a couple of extras that make me happy.
A hot comfort treat meal, especially through the winter months to evoke a bit of nostalgia. Serve with gravy, sauce, mash, vegetables, or just eat the entire dish of toad in the whole on its own!
And no, I don't know why it's called "Toad in the Hole", there are no amphibians involved.
This recipe was developed in grams. For the most accurate results, select the "Metric" toggle and use a kitchen scale.
Servings :
2-4
Calories:
Prep Time
15
Cooking Time
60
Rest Time
5
Total Time
1hr 20min
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