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  • For Toad in the Hole

  • 340 g Plain Flour

  • 420 ml Milk

  • 6 large Eggs

  • 1 Pinch of Salt

  • 10 tablespoons groundnut oil

  • 1 teaspoon English mustard powder

  • 8 good quality Sausages

  • 8 Rashers Bacon smoked or unsmoked depending on your preference

  • For the onion gravy

  • 3 Red Onions

  • 1 tablespoon chopped Thyme

  • 200 ml red wine

  • 1 tablespoon brown caster sugar

  • Worcestershire sauce

  • Mashed Potato

  • 1 kg Organic Desiree or King Edward Potato

  • 60 g Butter

  • 4 tablespoons whole Milk

  • 2 tablespoons crème fraiche

  • 4 spring onions

  • 1 sprig Rosemary


  • For Toad in the Hole:

  • 1.

    Preheat oven to 200oC and place an ovenproof dish with 2 tbsp vegetable oil in the oven to heat.

  • 2.

    Make the batter. Whisk together flour and mustard powder with a small amount of milk, and gradually add the milk and eggs until a smooth batter is formed. Season and set aside.

  • 3.

    Wrap the sausages in a rasher of bacon and fry until golden brown.

  • 4.

    At the same time, fry the onions over a medium heat for 4-5 minutes until they begin to caramelise.

  • 5.

    Remove the heated ovenproof dish from the oven and place the sausages in the base, and pour over the batter.

  • 6.

    Place in the oven to cook for 35-40 minutes.

  • 7.

    Then return to the onions, which should now be caramelising slightly, pour over home made stock and add a bay leaf and one whole clove of garlic.

  • 8.

    Allow the gravy to gently simmer. Adding a small amount of red wine to taste. Simmer for 15 minutes.

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