Hello. I hope you all had a good weekend. I had good intentions to post something over the weekend, but you know life sometimes gets in the way and good intentions fall by the wayside. Growing up I went to boarding school and we often used to get Toad in the Hole for school dinner, whilst it wasn’t particularly great or as nice as this Posh Toad in the Hole, it was still a treat and something to get excited about. My mum also used to make this and that was a treat, so I guess what I am saying is that I grew up on Toad in the Hole and so when I saw this recipe in February’s issues of Good Food magazine, both myself and my husband decided that we needed to make it. Enter the Posh Toad in the Hole.

This Posh Toad in the Hole is a delight to eat and it is actually not that difficult to make. It is a one pot dish so saves with the washing up, which can only be a good thing in my mind, even when you have a dishwasher, talking of which, is it just me, or do you also rinse your pots and pans before putting them in the dishwasher because I really hate it when the dishwasher has run it cycle and you empty it and discover that one of the pans or roasting dishes still has some food from last night’s dinner and so you have to wash it again. One day maybe they will invent a fancy dishwasher which cleans all the nooks and crannies.

Anyway, I digress, sometimes you need to vent right? Here is my take on Posh Toad in the Hole.

Posh Toad in the hole

Posh Toad in the Hole
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This posh Toad in the Hole is slightly different than normal toad in the hole because the sausages get wrapped in bacon so you get a double dose of pork. I also chose to use Chorizo and Pork sausages rather than just plain pork sausages as I felt they would give it a slightly Spanish twist. Feel free to use normal pork sausages, but do yourself a favour and buy good quality ones because it makes all the difference. The original recipe advises that you rest the batter for 2 hours, I didn't as I actually forgot, to be honest, I didn't notice a difference and it was still puffy and light, so you can decide if you want to rest it or not. I served this with Bisto Vegetable gravy, (Don't judge, it was a week night). You can make fancy gravy if you like.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
40 minutes 2 hours (optional)
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
40 minutes 2 hours (optional)
Posh Toad in the Hole
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This posh Toad in the Hole is slightly different than normal toad in the hole because the sausages get wrapped in bacon so you get a double dose of pork. I also chose to use Chorizo and Pork sausages rather than just plain pork sausages as I felt they would give it a slightly Spanish twist. Feel free to use normal pork sausages, but do yourself a favour and buy good quality ones because it makes all the difference. The original recipe advises that you rest the batter for 2 hours, I didn't as I actually forgot, to be honest, I didn't notice a difference and it was still puffy and light, so you can decide if you want to rest it or not. I served this with Bisto Vegetable gravy, (Don't judge, it was a week night). You can make fancy gravy if you like.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
40 minutes 2 hours (optional)
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
40 minutes 2 hours (optional)
Ingredients
  • 140 grams plain flour
  • 300 ml whole milk
  • 4 large eggs
  • 1 tbsp wholegrain mustard I used vodka chilli wholegrain mustard, use normal if you like
  • 1 tbsp Italian dried herbs
  • 2 tbsp sunflower oil
  • 8 rashers steaky bacon
  • 1 pack Chorizo flavoured sausages See comments above, the pack should have 8 sausages in and be nice and thick
  • 2 red onions quatered
  • salt to taste
  • Pepper to taste
Servings: people
Units:
Instructions
  1. Place the flour into a large bowl. Crack the eggs in one at a time, whisking whilst you do so. Add the milk and continue to whisk until you have a nice smooth lump free batter.
  2. Add the herbs, mustard and salt and pepper. You can now do one of 2 things, set it aside for 2 hours or overnight, or set it aside whilst you get on with preparing the rest of the ingredients.
  3. Preheat the oven to 220C/200C Fan/gas 7. Heat the oil in a large metal roasting tin. I used a cast iron casserole dish. It should be roughly 30 x 27cm, with high-isn sides.
  4. Wrap a rasher of bacon around each sausage and pop them in the roasting tin, along with the red onion wedges. Place in the middle of the oven and cook for 20 - 25 minutes until the bacon and sausages are browning and sizzling.
  5. Your batter should be the consistency of double cream. If not, add a splash of water to it and this will make it slightly more runny.
  6. Once the sausages are browned, take the batter to the oven, open the door, carefully pull the shelf out which is holding your roasting tin and quickly pour the batter around the sausages. Push it back into the oven and close the door.
  7. Once the oven door has closed, do not open it for at least 25 minutes. After 25 minutes that batter should be nice and puffy, if not let it bake a little more, but DO NOT open the door.
  8. Once it has puffed up and is nice and golden brown, then it is ready to eat. Remove from the oven and serve the Posh Toad in the Hole with homemade gravy or cheats gravy. I also had some peas on the side to give a bit of green.
Recipe Notes

So there you have it, here is my take on Posh toad in the hole. A delicious ramped up version of normal toad in the hole.

As this recipe is adapted from the Good Food Magazine, I am entering this into Janice from Farmers Girl Kitchen Recipe Clippings challenge. Pop over and say hello and check out her great website.

Recipe Clipping from Magazine. RecipeClippings-logo

I hope you enjoyed making the this Posh Toad in the Hole and do let me know if you enjoyed it in the comments below.

Cheers

Deon

xx

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