Easy Toad in the Hole
September and slightly cooler weather is bringing in the love of oven bakes. The favourite in our house is Toad in the Hole and it’s so easy to make.
Autumn is here and that means the oven is going on and the toad in the hole is being cooked. I love this dinner and it’s a favourite in my house. It tastes so good, it’s warming and it’s super simple. I make the batter a few hours before I need it. I pop the sausages in the oven when I’m ready and when they are golden brown I pour the batter over the top and cook it for 15 minutes more until the batter is golden brown too. It’s great to make when you’re busy around the house but still want a hot cooked meal.
Using the little Le Creuset casseroles was mega cute and cut down on cooking time a bit. They looked so cute on the table. I served the toad in the hole with vegetables and a little gravy for those who like a little extra drizzle to serve.
Easy Toad in the Hole Recipe
Easy Toad in the Hole
- 5140 g plain flour
- ½ teaspoon salt
- 2 large eggs
- 175 ml semi-skimmed milk
- fresh thyme
- 8 sausages I used Cumberland Sausages
- Olive Oil or Vegetable Oil
Sieve the plain flour into a bowl with the salt. Add the eggs and whisk together slowly adding the milk. Once combined pop the batter in the fridge and leave for 30 minutes. You can leave it longer if you like.
Preheat oven to 220ºC/200ºC fan.
In a large oven safe dish add a splash of oil and add the sausages on top. Bake in the oven until golden brown. It should take about 15-20 minutes.
When golden brown remove from the oven and pour over the batter while it's still very hot, be careful it may spit a little, and put it back in the oven. Until the batter is golden brown. Approximately 20-30 minutes.
Serve with some fresh thyme, gravy and vegetables.
What better to cook in than Le Creuset stoneware dishes. This recipe fills 2 mini casserole dishes and 1 small rectangular dish or the large rectangular dish. For the little casseroles I used mini sausages which worked a treat. The thick stoneware keeps the heat in and really encourages the batter to rise up and give you the great shapes that emerge.
Ready to enjoy! I love removing it from the dish and seeing how well the batter has risen. I always a little fresh thyme when it’s served and I think it adds a lovely taste. Sometimes I add it to the batter or the gravy too if I want to add a more earth taste.
A dissection of the toad in the hole. It might be odd to know but toad in the hole cold works really really well. We’ve had in lunch boxes and if you have a microwave at work a little blast is good too.
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