Share this page: 

Blog

Budget recipe binder: Claire’s classic Toad in the Hole

calendar08 January 2017

Claire Wong's avatar Claire Wong

Budget recipe binder: Claire’s classic Toad in the Hole

I first ate this many years ago in a student kitchen on a cold wintry evening. It’s such good comfort food to fill and warm you up!

Preparation time: 10-15 minutes
Cooking time: 45-50 minutes
Serves: 4
Total cost: £1.59 (all ingredients bought from scratch - £4.58)

Ingredients
120g plain flour (Few pence / 1.5kg – 45p)
4 eggs (59p / Half a dozen – 89p)
300ml milk (Few pence / 2.3 litres - £1.00)
6 sausages (94p / Pack of 8 - £1.25)
Salt and pepper
5 tbsp vegetable oil (Few pence / 1 litre – 99p)
Optional: if you’ve got any herbs in the back of the cupboard, a bit of rosemary or thyme is great with this!

Method
Preheat the oven to 200C/Gas Mark 6.
Mix the flour with a pinch of salt and some pepper in a bowl.
Beat the four eggs into the flour and slowly add in the milk. Keep beating until there are no lumps in the batter. (Top tip: If you’re really struggling to get rid of the lumps, then once the batter is fairly smooth and thick, you can strain it through a sieve.)
If you’re using any herbs, add them to the batter now.
Cook the sausages with a tablespoon of the oil in a frying pan until they are golden brown all over.
Pour the rest of the oil in an ovenproof dish and heat in the oven until it’s properly hot and sizzling.
Take the dish out of the oven. Add the sausages (make sure they’re fairly evenly spaced out in the dish) and then pour the batter over them. Put the dish back in the oven pronto!
After 35-40 minutes the batter should have risen and be a beautiful golden brown. Take it out and enjoy with veg and gravy or whatever you fancy!

Read more blogs

It looks like it's the first time you've visited the CAP website.
The cookie settings are set to 'allow all' to give you the best experience and help us maintain the site. If you continue without changing these settings, you consent to this.