Toad in the Hole

Hmm. My so-called “Irish food blog” is taking on a distinct English flavour these days. First I document my trip to London, now “toad in the hole” – as British as you can get. What next? Jellied eels??

This “Toad” recipe was adapted/ripped off from Nigel Slater’s excellent book “Real Food“. Surely one of the most useful cookery books out there. I’d urge you to pick up a copy. This dish is not exactly health food, but I’d suggest you do as I did: pour a huge glass of good red wine and enjoy every calorific mouthful. Serve with a good onion gravy.

Toad in the Hole


  • 6 good-quality sausages
  • 6 slices prosciutto or streaky bacon
  • 2 tbsp oil
  • 125g plain flour
  • 150ml milk
  • 150ml water
  • 2 eggs
  • 1 tbsp wholegrain mustard
  • salt & pepper


  1. Pre-heat the oven to 220C.
  2. Make the batter. Mix the milk, water, eggs, mustard and flour in a mixing bowl and whisk to remove any lumps. Season with salt and pepper and leave to rest for 15 minutes.
  3. Put the oil in your baking dish and heat in the oven.
  4. Wrap the sausages in the prosciutto. Remove the baking dish from the oven and place the sausages in it. Cook in the oven for about three minutes until they’re starting to colour. By this time, the oil should be smoking.
  5. Carefully add the batter to the baking dish, it should sizzle gently as you add it.
  6. Place in the centre of the oven and cook for 35 minutes, or until the batter is golden and crispy on top.

Serves 4.


1 Response to “Toad in the Hole”

  1. 1 Daily Spud May 4, 2009 at 12:06 pm

    Ah, ’tis good for international relations to let the Englanders have a look in. I mean, even I don’t write about potatoes *all* the time 🙂

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