Toad In The Hole



Yorkshire Pudding Batter

  • 225 g Plain Flour
  • Salt
  • 3 Whole Eggs
  • 200 ml Milk
  • 200 ml Water

For The Toad

  • 16 Chipolatas organic
  • Streaky Bacon rashers
  • 1 branch Fresh Rosemary picked into florets
  • Cracked Black pepper
  • ½ cup vegetable oil

For The Sauce

  • 1 large brown onion and sliced length ways
  • 50 g Butter
  • 1 Clove Garlic Chopped
  • gravy Enough gravy powder to make 400mls of thick gravy


Yorkshire Pudding Batter

225g flour

Pinch salt

3 eggs whole

200ml milk

200ml water


Combine all the ingredients for the batter and whisk well so the batter is thin and lump free. Allow to rest for 1 hour.

Wrap each sausage with a strip of bacon and fasten with a sprig of rosemary

In a muffin tray at least two to three inches deep place the oil and heat in the oven at 180 degrees until just smoking.

When very hot remove from the oven and carefully place the sausages into the tray, then sprinkle with freshly ground pepper.

Pour over the batter to two third the depth of the sausages, you don’t have to use all the batter. Then place into the hot oven and cook for about 20 minutes.

For the gravy, cook the sliced onion in the butter gently until very soft and slightly golden. Season with the garlic, salt and pepper.

Then add to the made gravy and serve hot with the toad in the hole.


It’s nice to have a bit of spinach with it, but it’s not essential.

As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit

Posted by c55 in : meat, No Comments on Toad In The Hole


  • Billykart Kitchen

    Chef Ben O’Donoghue describes the menu as ‘casual sophistication’ featuring breakfast items like; ‘Aussie Asian Eggs With King Prawns Bacon & Chilli and Date, Apple And Quinoa Bircher Muesli, Roasted Coconut, Hazelnut & Pecans, plus inspired lunch dishes to excite your palate like; Pulled Berkshire Pork Shoulder, Sugar Loaf Slaw & Baja Sauce, Chilli Mussel and Diamond Shell Clams, and a Charcuterie Board With House Made Piccalili...
  • recent posts