Toad in the Hole ( as seen on Bid TV)

Preparation Time: 15 mins approx

Toad in the hole

 Serves 4  

  • 8 sausages (Allow two thick sausages per person)

  • 115 g self-raising flour

  • 115 g plain flour

  • 30 g caster sugar

  • 1 lime, zest only

  • 4 eggs

  • 300 ml milk

  • 90 g butter, melted



  • medium onions, peeled and think sliced

  • 2 tbsp vegetable oil

  • 2 tbsp butter

  • 1 tsp sugar

  • 1 tsp Ale-Gar vinegar

  • 750ml beef stock

  • 4 tsp corn starch/corn flour

  • 4 tsp cold water

  • Salt and black pepper


  • Melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent.

  • Add the sugar and Ale Gar vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.

  • Add the stock and boil gently uncovered for 5 minutes.

  • In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.


1.      Preheat the oven to 220C/gas 8. Place a heavy enamel pan or pudding tray into the oven to heat then add the sausages and cook for three-four mins.

2. Meanwhile , sieve the flours into a large bowl and add the sugar and lemon zest.

3. Add the eggs and beat until thick and smooth.

4. Add the milk a little at a time, beating between each addition. Once all the milk has been incorporated, set the mixture aside for 10-15 minutes to rest.

5. Add a little melted butter to each mould of the pudding tray and place back in the oven to heat.

6. Remove the hot tray and carefully pour in the batter until level with the rim of each mould. Return the filled tray to the oven and cook for 15-18 minutes, until well-risen and golden brown.

serve with onion gravy

Serves: 4
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