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Mum's Toad In The Hole

Published Thursday, 17 October, 2013 by Beth Bradshaw

A homely recipe you thought you couldn't make!



  • Homemade toad in the hole with carrot and swede mash and cabbage:
  • 1 med egg
  • 125ml milk
  • 50g plain flour
  • 3 sausages
  • tsp. Thyme
  • 1 tbsp. Oil
  • 1 lg onion, chopped
  • 250ml beef stock/gravy
  • tsp. Marmite or bovril
  • tsp. Worcester sauce (optional)
  • 100g carrots, cubed
  • 100g swede, cubed
  • tsp. Ground nutmeg
  • half a savoy cabbage, finely chopped


1) pre-heat the oven to 190c, use a drizzle of oil and a bit of kitchen towel to line the deep roasting dish, then pop in the oven.

2) make the batter - put the flour in the bowl and crack in the egg, whisk, and then gradually add the milk bit by bit. Make sure the batter is lump-free and smooth, then set aside

3) fry the sausages for 5 mins on a high heat so they have a good colour.

4) take the dish out the oven, then put the sausages in the dish and pour the batter over them. Pop in the oven for around 35-40 mins.

5) in the meantime, make the mash. Chuck the carrot and swede into a pan of cold water, bring to the boil then turn down to a simmer and cover with a lid for 20 minutes.

6) to make the onion gravy, soften the onion for around 5 minutes, then add the liquids and allow to simmer for 15 minutes. If it needs to thicken up, throw in a tsp. Of flour and whisk thoroughly.

6) the cabbage can be cooked quickly in boiling water for around 6-8 minutes.

7) once the carrot and swede are cooked, mash up with a tiny bit of butter if you like.

8) take the toad in the hole out of the oven, then drain the cabbage and serve with the mash and gravy - enjoy !


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