Toad in the Hole

A classic family friendly dish that is perfect for a mid-week supper or a weekend treat.

Serves 4


For the Batter
3 Danish Organic Free Range Eggs 
100g plain flour
250ml Hokkaido Fresh Milk
Sea salt

For the Sausages and Gravy
12 Wicks Manor Pigs-in-Blankets (or any Wicks Manor Pork Sasauge of your choice)  
2 large white onions, peeled and chopped
2 tablespoons of butter
2 sprigs of fresh rosemary
Sea salt and pepper to season
1 heaped tablespoon plain flour
Vasse Virgin Rich & Robust Cold Pressed Extra Virgin Olive Oil
Organic Beef Bone Broth
Green Beans to serve

  1. Preheat your oven to about 240°C
  2. Whisk the eggs, flour, milk and a pinch of salt in a bowl, then pour into a jug.
  3. For the gravy put a large pan on a medium heat. Add the butter, olive oil and chopped onions. Add in the leaves from the rosemary sprigs. Gently cook for 15 minutes, stirring occasionally, until soft and golden.
  4. Put the sausages into a roasting tray and sprinkle over a little olive oil and cook in the oven for 20 minutes, or until golden.
  5. Place the cooked sausages to a deep open proof dish. Pour in the batter, then put straight into the middle of the oven.
  6. Cook for around 8 to 10 minutes, or until the pudding is golden and fluffy. Do not open the door.
  7. Finish off making the gravy. Add beef stock with hot water to your onion sauce you made earlier. Gently simmer and then pour into a jug.
  8. Serve with rich onion gravy and green beans.

Recipe and Image Credit: Wicks Manor

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