Nigel Slater Toad In The Hole is made with herby pork sausages, cured ham, eggs, flour, and a touch of mustard for added flavor. This traditional British Toad In The Hole recipe creates a hearty dinner that takes about 55-60 minutes to prepare and can serve up to 4 people.
Ingredients Needed:
- 2 free-range eggs
- 125 g (4½ oz) plain flour
- 150 ml (5 fl oz) milk mixed with 150 ml cold water
- 1 level tbsp grain mustard
- salt and freshly ground black pepper: to taste
- 6 fat, herby pork sausages
- 100 g (3½ oz) thinly sliced prosciutto, pancetta, Serrano ham, or thin streaky bacon
- 3 tbsp dripping or lard
- To serve: brown onion and Madeira gravy
How To Make Toad In The Hole:
- Make the batter: Whisk the eggs, flour, milk, mustard, and seasoning together in a bowl until smooth, ensuring no lumps remain. The batter should have the consistency of double cream but not too thin. Let the batter rest for 15 minutes.
- Preheat the oven: Heat the oven to 220°C (425°F) or Gas Mark 7.
- Prepare the sausages: Carefully remove the skins from the sausages, then wrap each piece of sausage meat in a slice of cured ham.
- Heat the fat: Place the dripping or lard in a roasting tin and heat it in the oven until it is smoking hot.
- Cook the batter and sausages: Pour the rested batter into the hot fat in the tin, which should sizzle softly. Arrange the wrapped sausages in the batter.
- Bake: Return the tin to the oven and bake for 25-30 minutes, or until the batter is puffed up and golden brown.
- Serve: Serve the toad in the hole hot with brown onion and Madeira gravy on the side.
Recipe Tips
- Rest the batter: Letting the batter rest for 15 minutes helps it become smoother and puff up better when baked.
- Use hot fat: Make sure the dripping or lard is very hot before pouring the batter in, as this helps the batter rise and crisp up.
- Wrap sausages well: Wrap the sausages tightly with the cured ham for added flavor and to prevent them from falling apart in the batter.
- Check the oven temperature: Make sure the oven is fully preheated to a high temperature to ensure the batter cooks properly.
- Serve immediately: For the best texture, serve the dish straight from the oven while it’s still puffy and golden.
How To Store & Reheat Leftovers
Storing in the Fridge: Let the dish cool completely and store it in an airtight container in the fridge for up to 2 days.
Freezing: You can freeze Toad In The Hole for up to 1 month. Wrap it tightly in foil or store it in a freezer-safe container. Thaw in the fridge overnight before reheating.
Reheating: Reheat leftovers in the oven at 180°C (350°F) until warmed through. This will help the batter stay crispy, rather than getting soggy.
Nutrition Facts
- Calories: 480
- Carbohydrates: 28 g
- Protein: 20 g
- Fat: 35 g
- Fiber: 1 g
- Sodium: 850 mg
- Sugar: 2 g
Try More Nigel Slater Recipes:
Nigel Slater Toad In The Hole
Description
Nigel Slater Toad In The Hole is made with herby pork sausages, cured ham, eggs, flour, and a touch of mustard for added flavor. This traditional British Toad In The Hole recipe creates a hearty dinner that takes about 55-60 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Make the batter: Whisk the eggs, flour, milk, mustard, and seasoning together in a bowl until smooth, ensuring no lumps remain. The batter should have the consistency of double cream but not too thin. Let the batter rest for 15 minutes.
- Preheat the oven: Heat the oven to 220°C (425°F) or Gas Mark 7.
- Prepare the sausages: Carefully remove the skins from the sausages, then wrap each piece of sausage meat in a slice of cured ham.
- Heat the fat: Place the dripping or lard in a roasting tin and heat it in the oven until it is smoking hot.
- Cook the batter and sausages: Pour the rested batter into the hot fat in the tin, which should sizzle softly. Arrange the wrapped sausages in the batter.
- Bake: Return the tin to the oven and bake for 25-30 minutes, or until the batter is puffed up and golden brown.
- Serve: Serve the toad in the hole hot with brown onion and Madeira gravy on the side.
Notes
- Rest the batter: Letting the batter rest for 15 minutes helps it become smoother and puff up better when baked.
- Use hot fat: Make sure the dripping or lard is very hot before pouring the batter in, as this helps the batter rise and crisp up.
- Wrap sausages well: Wrap the sausages tightly with the cured ham for added flavor and to prevent them from falling apart in the batter.
- Check the oven temperature: Make sure the oven is fully preheated to a high temperature to ensure the batter cooks properly.
- Serve immediately: For the best texture, serve the dish straight from the oven while it’s still puffy and golden.