Weekend Foodie: Grown-up Toad in the Hole for a nostalgic dinner
The original Toad in the Hole my mother passed on to me was a simple concoction of homemade Yorkshire pudding batter and plain old pork sausages, says Dianne.
When my kids were little, they’d always welcome the sight of a Toad in the Hole coming out of the oven. It was a childhood favourite of mine, passed on to them. Even today, the mere mention of one being made could bring them running!
The original Toad in the Hole my mother passed on to me was a simple concoction of homemade Yorkshire pudding batter and plain old pork sausages. Frugal but filling! This weekend, I’m bringing it into the adult world, with flavoursome plump designer sausages and a herby batter. I’m using peppery Cumberland sausages in this recipe, but these days there’s a host to choose of flavours to choose from, including garlic, pork and leek, honey and mustard and even chorizo. Serve with onion gravy, mashed potato and greens of choice, for a smart retro supper.
I'm also harking back to my mum’s baking days for dessert this weekend. She used to make delicious custard tarts with buttery shortcrust pastry cases and a smooth but wobbly set custard filling. I’ve pared that down this weekend to leave out the pastry, and bake the egg custard mix in ramekins in the oven, for a lighter version which goes down well after the filling main course. You can pop some fresh berries on the side when serving.
- 4 fresh free range eggs
- 450mls milk
- 200g plain flour
- Pinch of salt
- 1 tbsp finely chopped mixed herbs or 1 tsp dried mixed herbs
- Freshly ground black pepper
- Sunflower oil for cooking
- 8 chunky Cumberland sausages
For the gravy:
- 1 large onion, peeled and finely chopped
- Generous knob of butter
- 1 tbsp flour
- 300mls beef stock
- 1 tsp Dijon mustard (or to taste)
Method
- Crack the eggs into the bowl and whisk vigorously with a little milk from the measure.
- Sift in the flour and salt and whisk vigorously to whisk out the lumps.
- Gradually add the remaining milk and whisk smooth. The batter should have a thickish cream consistency.
- Add the herbs and spring onions. Season with salt and freshly ground black pepper.
- Leave to stand while you prepare the dish.
- Arrange the sausages in an oven proof dish and drizzle generously with oil. Alternatively, you can use dripping.
- Place in a pre-heated oven, Gas 6 200C 400F, until the oil is very hot and the sausages have begun to brown lightly.
- Remove dish carefully from oven. Stir the batter mix thoroughly and pour into the dish.
- Return to the oven for 25 minutes or until the pudding is well risen and golden.
- Meanwhile make the gravy.
- Heat butter in a heavy bottomed pan and add the onions. Cook over low heat till softened and browned.
- Stir in the flour and cook for a minute.
- Gradually add the beef stock, stirring to get rid of any lumps.
- Bring to bubbling and add mustard.
- Season with salt and freshly ground black pepper and reserve, keeping warm.
- When the toad in the hole is ready, cut into portions and serve with gravy, spuds and veggies of choice.
- 600mls milk
- 2 large eggs
- 2 large egg yolks
- 3 tbsp maple syrup
- Freshly grated nutmeg
- 1 tsp ground ginger
- Finely grated zest of a lemon
- Beat milk with eggs and yolks. Stir in maple syrup.
- Grate in nutmeg generously. Add ground ginger and lemon zest.
- Finish with an extra grating of nutmeg on top of each.
- Half fill a roasting tray with warm water.
- Pour the mix into four ramekins and sit the ramekins in the water bath.
- Place in the oven at Gas 4 180C (160C fan assisted).
- Cook for 20 minutes or until cooked, firm to touch, slightly risen but still slightly wobbly in the middle.
- Remove from oven and carefully lift out of the water bath.
- Cool for a few moments before serving.
Treat yourself to a nice bottle of Bordeaux red wine this weekend. I can hear the collective gasps already – and readers scratching their heads wondering if I know how pricey Bordeaux wines can be. Yes they can be pricey. But not the one I’ve found for your gargle this weekend. Chateau les Maurins 2022 is made by a family vineyard in the Entre-deux-Mers region, made from a blend of Merlot, Cabernet Sauvignon and Cabernet Franc grapes. Merlot lends some deep plummy notes, whilst Cabernet Sauvignon gives rich blackberry hints and smooth lusciousness. Cabernet Franc brings a little firm body and tannin to the party, balancing this luscious red in the glass. A lot to like about this red – especially the price. Just €8.50 a bottle now, down from €9.00 at Dunnes Stores until January 6, 2026. One to stock up on for festive family gatherings – this is great with cheeses, savoury nibbles and roast meats like lamb too.
Eggs: €2.09(half dozen)
Plain Flour 2kg: €2.55
Cumberland Sausages 2 x 6 pack: €4.00 special offer
Spring onions: 89c
Milk 1ltr: €1.19
Mixed fresh herb pack: €1.19
Onions x 750g net: 99c
Dessert
Milk 1ltr: €1.19
Eggs half dozen: €2.09
Maple Syrup 180ml: €2.75
Whole nutmeg 25g: €3.05
Ground ginger 28g: 79c
Lemon x 3 net: €1.45
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