Warm up on those chilly autumn night with a British cult fave. This super simple toad in the hole recipe only uses five-ingredients, and all comes together in just one hour
Nothing quite beats a toad in the hole on a cold autumn night.
With the cooler weather settling in, many Brits are going back to those staple meals that make us feel all warm and cosy inside. We’re talking casseroles, stews, Sunday roasts, and heated sticky toffee pudding for dessert.
But if you’re not wanting to stick the slow cooker on just yet, or can’t be bothered with a mountain of washing up to tackle, this five-ingredient toad-in-the-hole from BBC GoodFood should be right up your street. “Serve this comforting classic made with chipolata sausages and a simple batter,” the recipe states. “It’s easy enough that kids can help make it.”
You’ll need 15 minutes prep time and 45 minutes cook time, and can swap the sausages for meat-free alternatives if you’re having a veggie day. The key to getting that giant Yorkshire Pudding to rise is to make sure the oil is piping hot before adding in your batter. Ready? Let’s get cooking.
Toad in the hole recipe
Ingredients (serves four)
- 175ml Semi-skimmed milk
- 140g Plain flour
- 1 tbsp Sunflower oil
- 12 Chipolatas
- 2 Eggs
- Salt
Method
- Preheat your oven to 220C or 200C fan (Gas Mark 7). Add the chipolatas to a roasting tin (around 20 x 30cm) with the oil and cook for around 15 minutes, until browned.
- Meanwhile, tip the flour into a mixing bowl along with half a teaspoon of salt. Create a well in the centre and crack the eggs into it.
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- Using an electric whisk, beat the ingredients together and slowly add the milk – stirring at all times. Leave the batter to stand until the sausages are ready to take out of the oven.
- If the oil from the sausage tin isn’t sizzling, place it over a high heat on the hob until it is – then pour in the batter mix and pop the tray onto the top shelf of the oven. Cook for 25-30 minutes, until risen and golden.
Et voila! A simple toad in the hole dish that comes together in just 45 minutes. Serve with gravy, and seasonal veg to bulk out this warming dish that tastes even better when it’s cold outside. If you’re stuck for inspiration, you can check out Jamie Oliver’s fail-safe gravy recipe here or these super simple honey roasted parsnips and carrots. And for dessert – check out this three-ingredient chocolate cake that can be whipped up in less than 20 minutes.
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