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How to make Toad in the Hole

A great favourite, beautiful huge crispy Yorkshire pudding with deliciously meaty sausagement within. Creamy mash drizzled with a sumptious rich onion gravy adds the finishing touch

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How to prepare

Sieve flour into a bowl, crack the egg into the flour and add a pinch of salt.

Whisk as you add the milk. You want to aim for the consistency to be like that of single cream.

Pour the batter mixture through the sieve into a jug from shoulder height. Doing this not only puts more air into the batter but also catches any lumps, leading to a smoother batter.

Place the batter in the fridge.

Put the rosemary, thyme and sage into pestle & mortar and crush.

Peel the potatoes and cut into 5cm pieces.

Preheat the oven to Gas Mark 7/425°F/220°C.

Place the potatoes in a saucepan and cover with salted water. Bring them to the boil for 10 minutes. Drain.

Dry fry the sausages in a roasting dish on the hob until they start to colour then remove to a plate and place in the bottom of the oven.

Add the potatoes to the roasting dish and drizzle with olive oil then place in the oven.

To make the gravy finely chop the onions and the garlic.

Fry the onions in butter till browned. Add two teaspoons of flour to the onions and stir to bind and thicken. Remove from the heat.

Make up one litre of the bouillon as the pack instructions.

In a deep muffin tin place beef dripping into each dish and place in the top of the oven.

Turn the potatoes over and drizzle with a little more olive oil if they're drying out.

Add the garlic to the onion gravy then gradually stir in the stock and bring to the boil, reduce the liquid and add more stock to make up the amount then simmer.

Take the batter out of the fridge and stir in the rosemary, thyme and sage.

Take the sausages and place in the muffin dishes and pour batter into each.

Put back in the oven and don't open the door at least until they start to rise.

To serve

Serve with any vegetables you like, carrots and broccoli go nicely.


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