Recipe: Toad in the Hole (+ Yorkshire/ Pancake/ Fritter Batter)

This is a great recipe, one of my favourite meals, and a complete British classic. It is wonderfully simple to make, the basic recipe is ridiculously versatile, and yet so many people shy away from it as (1) they say it is “difficult to make” and (2) apparently it uses “expensive ingredients.” I’m hoping this post will blow both of these concerns out of way!

Firstly, it is so, so, so easy to make, and my recipe requires no scales, no measuring, just a jug, spoon, fork, and a tin. And an oven of course. If your kitchen doesn’t have these, its not really a kitchen.

Secondly, a lot of the ingredients are really basics that you would already have. 1.5kg of flour (ASDA smart price at 45p) lasts me more than a term, salt and pepper at also cheap (and realistically every meal needs them, so I haven’t included them in my costings per portion), milk lasts my house of four a week (6 pints at £1.48). Eggs are £1 for six, and that’s buying free range, as I utterly refuse to buy intensively farmed eggs. I use lard for my toad, but any flavourless oil such as sunflower is fine. Then sausages need not be expensive. Buy the best you can afford, obviously, as the best you buy the better your meal will taste. But you can get 8 decent sausages for under £2. You can get away with using two per person in this recipe but I was greedy and used three for me (but I bought my sausages from Waitrose heavily reduced – 8 for 90p!). I’m going to attempt to include some rough costings within this recipe, but I apologise if these are wrong. I’ve based everything on ASDA prices, using smart price flour, but their standard range everywhere else. My costing will also include some vegetables and gravy (and I use Bisto, so this could be a lot cheaper for you – although Bisto is available in the £1 shops!) I will also include the cost of EVERYTHING if you are making from scratch with an empty kitchen. I hope none of you are doing this though! My estimations are very generous, so the recipe will probably be cheaper!

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I hope I have convinced you to give this recipe a try. It takes little to no time, a tiny bit of pre-planning (although if you are really pushed it isn’t necessary!) and results in a filling and tasty meal that really does remind me of home. Definite comfort food for this dreary, rainy, grey weather. By the way, the photo above is an old one, but the recipe is still the same!

The batter recipe can also be used for individual Yorkshire’s (cook in a muffin tin, for around 5 minutes left), fritters (add your ingredient, I like sweetcorn, and fry in a pan until crispy), or pancakes (leave out the salt and pepper, and fry in flavourless oil for around 1 minute on each side). So it is definitely a good recipe to learn!

Ingredients (I would eat this amount on my own, but with mashed potatoes would serve two!)

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  • 2 eggs (£1 for six, 33p in recipe)
  • 2 spoons of flour (45p for 1.5kg, approx 5p for amount used)
  • Milk (£1.48 for six pints, approx 15-25p for amount used)
  • Salt (29p for 750g, negligible in recipe)
  • Black pepper (29p for 25g, roughly 1p in recipe)
  • 2 sausages (based on £2 for 8, 50p in recipe) – ignore me being greedy and having three!)
  • A chunk of lard, or some oil, around 25g/ml (39p for 250g, approx 5p)
  • Gravy – I use Bisto’s Onion (£1.75 for 170g, approx 30p in recipe)
  • Vegatables – I would have around 1/5 of a cabbage, 1/4 of a broccoli head, and a handful of frozen peas (roughly 50p maximum)

Total cost of recipe – £1.99 including vegetables and gravy, per portion. Starting from scratch would be around £10, but this would leave plenty of ingredients left for other dishes. Scaling up this recipe wouldn’t double the cost, particularly if you just made mashed potatoes instead of extra batter.

Method

Take your two eggs and crack into a jug. Ignore my bloody, plastered finger – I decided to slip with a knife earlier in the day and have badly sliced my finger. Typically I am left handed and it is very painful to write, so am instead drafting lots of blog posts (lucky readers!).

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Add two rounded tablespoons of plain flour to your eggs, beating between each spoon, and trying to beat out all of the lumps (though lumps don’t hurt!).

Add in around 1/2 tsp of salt and 1/2 tsp of black pepper. The batter will go a funny colour if you use ground pepper, but I find it gives a better flavour.

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Add enough milk (no more than 1/2 a pint – I used two ‘splashes) until you have a thick but pourable consistency that coats the back of a spoon, similar to this next photo.

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If you have time, cover the batter with cling film and leave in a cool place. I like to make this on days (i.e. Wednesdays) when I finish at lunchtime. I will make it as soon as I get in, winding down from lectures, then get on with some work until dinner time. Come then my batter is nicely rested and I have very little prep to do. Here’s my batter resting by the window, with our pretty little garden – we got lucky for a student house!

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When you are ready, heat your oven to about 200 degrees.

Throw your lard in the pan, and let it melt in the oven.

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Once melted add your sausages, and throw back in the oven. If you are using oil, add the sausages straight away.

Cook your sausages until browned all over. This takes about 10 or so minutes, and you may want to poke them with a spoon to ensure they brown evenly.

When your sausages are browned, removed the tin from the oven then quickly pour in your batter.

Put back in the oven, and set your timer for 15 minutes – do not open the oven in this time, or you will end up with a soggy bottom (to your Yorkshire!).

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Try and time your veg and gravy to be ready at roughly the same time (cabbage wants 4-6 minutes boiling, broccoli 2-5, peas 5-6). You can prep your veg whilst it is cooking (here is what I had tonight!)

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Occasionally your Toad may stick to the tin slightly – if it does then add some washing up liquid and pour in boiling water before it cools, and it should just scrub off easily. Mine stuck tonight – it is a rare but annoyance!

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Serve up your toad, add your veg (drain it well) and cover in gravy. Then devour and enjoy!

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Does anyone have any tips for making the perfect Yorkshire Puddings or Toad in the Hole?