In loving memory of my dad, his recipes will live on through me.
My dad loved toad in the hole. It was one of his favourite meals and he had the best batter mix recipe. So in honour of my father who sadly passed over recently I have decided to write this recipe. Plus Ted, my son and Howard my hubby absolutely love this dish. (It’s the sausages they like the most).
Toad in the Hole has been around for centuries. By the mid 19th century it was already being called an excellent ‘old English dish’. Along with bubble and squeak it captures the sense of playful eccentricity associated with British cuisine that we have come to love. The dish makes no elitist claims as it’s cheap, comfort food.
When Toad in the hole first made an appearance in the culinary world it was thought of as a vulgar dish. When the recipe started to be eaten by the working classes, it did get respect. Once industrialisation happened in the 19th century, toad in the hole was reborn as a quick savoury recipe that we know today.
For this recipe I have made the batter mix gluten free by using chickpea flour and gluten free baking powder. By all means, please feel free to replace this with self raising flour. I also use gluten free sausages from our local butcher, Giggly Pig. However, you can use the sausages you enjoy too. It’s a great, quick and simple dinner. Well worth a try.
- Large mixing bowl
- Measuring jug
- Baking tray
For the batter mix
- Chickpea flour x 200g (or self raising flour)
- Gluten free baking powder x 1 tbsp (if using self raising flour then do not add)
- Oat milk x 200ml (or a milk or your choice)
- Eggs x 2 large
- Tasmari or soya sauce x 1 tbsp
For the sausages
- Gluten free or normal sausages x 8
Method for making the batter
- Crack the eggs into the large mixing bowl.
- Add in the flour, baking powder (if not using self raising flour), milk and tasmari.
- Whisk all the ingredients together.
- Put into the fridge for a few hours or preferably overnight.
Method for cooking Toad in the hole
- Preheat the oven to 180° and put the baking tray in at the same time.
- Once the oven is preheated remove the baking tray.
- Put the sausages into the tray, cutting them if necessary and place it back into the oven for 10 minutes.
- Then remove after the 10 minutes has finished and pour the batter mix over the sausages.
- You may need to whisk the batter again for a few minutes before pouring over the sausages.
- Finally return the tray to the oven and leave to cook for around 25 – 30 minutes.
- Try not to open the oven as the batter will not rise.
- Then serve with beans and mash and enjoy.
Toad in the hole is a huge hit in our house and it was always a winner with my dad too. As I mention above, we normally have it with beans and mash but my husband is partial to eating it with roast veg on a Sunday. The great part about this meal is it can be made in advance of the dinner as you can make the batter mix the night before. I find prepping the meal the night before makes the meal so much easier to put together the next day. However you decide to make this dish, as always, enjoy.