Toad in the Hole

This is the best recipe for Toad In The Hole I've ever tried; I'm not the biggest fan of traditional meat, veg and potato dinners, but now and again I really enjoy a'stick to your ribs' sort of dinner.
It's made that much better by the addition of the onion marmalade in the gravy, the already delicious dish is elevated to something special when it's smothered in a sweet sticky gravy.


  • 100g plain flour
  • 4 large eggs (preferably free range)
  • 300ml full fat milk
  • 8-10 good quality sausages
  • 2tbsp sunflower oil/Light olive oil
  • salt and pepper
  • onion marmalade
  • your favourite onion gravy
  • mashed potatoes and vegetables of your choice to serve

Prepare it!

  1. Firstly make the batter mix: sift the flour in to a large bowl with a good grind of salt and pepper.
  2. Make a well in the centre and break in the eggs, with a fork gradually draw in the flour until mixed and smooth, and then slowly beat in the milk until the batter is the consistency of double cream.
  3. Cover with cling film and chill in the fridge for 30mins or so.

Cook it!

  1. Preheat the oven to 200 degrees/ 180 degrees/ gas 6
  2. Once the oven is up to temperature put the oil in a roasting tray or ovenproof dish in the centre of the oven for 10mins or until smoking hot.
  3. While the oil is heating, put a non-stick frying pan on to heat and fry the sausages over a medium heat until they’re browned all over.
  4. Remove the hot tray of oil from the oven and carefully place the sausages in the hot oil (take great care - the oil spits as it’s so hot), then take the batter out of the fridge and pour over the sausages. Place back in the oven for 35-40 minutes until well risen and golden brown.

Serve it!

I like to serve my Toad in the Hole with mashed potatoes, vegetables and some sticky onion gravy. I make this by stirring 1tbsp of onion marmalade into the gravy. A great way to cook carrots is to cut them into even size rings (approx. 6 medium size carrots), put them in a non-stick saucepan with 25g unsalted butter, 1tsp of sugar, a good grind of salt and pepper and 50ml of vegetable stock. Bring to a simmer then turn down to the lowest setting and let them steam until tender. Ensure that they don't boil dry - add a splash of water if the stock steams away. You will end up with the most amazing tasting carrots ever! I started cooking them like this years ago when my son was small (all his friends loved them!) and I've cooked them like this ever since. This method works with all veg, especially sprouts and cabbage. Give it a try - kids and adults alike will love it, and you'll be cooking your veg like this for years to come!

Bon appetite! Join me over the coming weeks as I cook away from home and on the road!