There is not much special about this recipe but that is because there is nothing to improve with a classic toad in the hole. Ideally use chipolata sausages which are thinner so you will be sure they are cooked when serving. Don’t skip the heating of the lard properly. If you have a probe thermometer use this to ensure the oven is at the right temperature as you need to be sure your oven isn’t underperforming (causing this recipe to turn into a giant pancake).
Time: 1 Hour the Day Before and 40 Minutes on the Day
Difficulty: Straight Forward
Toad in the Hole
150g of Plain Flour
350ml of Full Fat Milk
3-4 tablespoons of Lard
Salt and Pepper
8-12 Chipolata Sausages or 6 regular size Sausages
500ml of Chicken Stock
1 Clove of Garlic
2 tablespoons of Butter
2 tablespoons of Plain Flour
1 teaspoon of Mustard Powder or 1 tablespoon of Wholegrain Mustard
Day Before or On the Day
- Thinly slice the onions and add to a large pan with a little oil and a sprinkling of salt. Cook on low to medium until softened.
- Add the whole garlic clove, mustard and add the stock. Simmer on low for 30 minutes.
- In cup combine the butter and flour to make a paste. Add a tablespoon at a time to the gravy until thickened. Remember to smash the now softened garlic clove into the gravy.
- Allow to cool and store in the fridge overnight.
On the Day
- In a large pan par cook the sausages for 5-10 minutes on a medium heat with a little oil.
- Preheat the oven to 220 degrees Celsius. Place the lard in a large oven proof dish (I use Pyrex). Place in the oven.
- Make the Toad in the hole batter by adding all the remaining ingredients and whisking to make a smooth batter. Leave to stand for 5 minutes.
- Remove the dish with the now bubbling lard from the oven. Pour in the batter and then add the sausages.
- Return to the oven and cook for 25 to 30 minutes until well puffed up and the batter in the centre is clearly cooked. Meanwhile reheat the gravy
- Serve immediately with the gravy.