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The National Trust toad in the hole recipe


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  • Ingredients
  • Meat and poultry
  • Sausage

How did this dish get its name and when was it invented? The Oxford Dictionary of Food gives the earliest reference to a toad in the hole as ‘The dish called toad in the hole, meat boiled in a crust’ in 1787. The cherry tomatoes are my own touch, which adds to the taste and colour of the dish.


Midlothian, Scotland, UK

128 people made this

IngredientsServes: 4

  • 110g (4oz) plain flour
  • 1⁄2 teaspoon salt
  • 2 large eggs
  • 300ml (1⁄2 pint) milk
  • 2 to 3 tablespoons sunflower oil
  • 6 large sausages
  • 2–3 cherry tomatoes

MethodPrep:2hr ›Cook:30min ›Ready in:2hr30min

  1. Sieve the flour and salt into a mixing bowl and make a batter by stirring in the eggs, and making a smooth paste with a little of the milk. Next, beat in the rest of the milk until the mixture resembles unwhipped double cream. At this point leave it to stand for at least 30 minutes, preferably 1 hour.
  2. Preheat oven to 220 C / Gas 7.
  3. You can use either a 20 x 16cm roasting tin or individual round tins, whichever is more practical. Add the fat or oil to the roasting tin (or, if using individual tins, put a knob of fat or a little oil in each) and heat in the oven until the fat smokes. Chop each sausage into four and arrange the chunks in the roasting tin or use three chunks per round tin. Intersperse the sausage pieces with cherry tomatoes.
  4. Bake in the oven for 5 minutes, then pour on the batter and cook for a further 15 minutes. Check to see if the toad is cooked. The small tins may well be ready at this point, but a large toad in the hole will probably require a little longer. The batter should be crisp and golden.
  5. Serve piping hot.

See it on my blog

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Reviews in English (1)

First Class, every time.-17 Oct 2014


Luxury Toad in the Hole

Ingredients

For the Yorkshire pudding:

  • 1/4 litre milk
  • 1 egg, well-beaten
  • 100g sifted plain (all-purpose) flour
  • 1/4 tsp salt
  • 4 pork sausages, quartered
  • 4 rashers of bacon, diced
  • 1/2 med onion, chopped
  • 50g to 100g hard cheese (e.g. cheddar) diced
  • 25g butter to grease the baking dish (non-stick)

200C 400F Gas mark 8
Turn the oven on to pre-heat

Grease a med size non-stick baking dish with the butter. Place the flour with the salt in a bowl, drop the egg in the center and start to stir in with a fork, gradually add the milk a little at a time to incorporate all the flour into a batter with no lumps, beat with the fork, a balloon whisk or rotary risk for a few minutes (note - you can pop the flour, salt, egg and milk in a blender for a minute or two instead).

Pour the batter into the baking dish and roughly arrange the sausages, bacon, onion and cheese so they are well spread out to assist serving.

Cook for 30 to 40 minutes on the top shelf of the oven until the batter has risen and golden brown.

You can add lots more to the batter if you wish, eg chopped tomatoes or any cooked vegetables. Serve as a main meal with salad or potatoes, vegetables and gravy. Can be eaten hot or cold. Serves 4. Double up the quantities for more servings or larger portions. Great alternative to Pizza and children love it!

Submitted by: Margaret Deards

Do you have a recipe to add? We welcome additions to our collection of traditional British dishes. Contact us here.


Toad in the Hole

Prepare a Yorkshire Pudding batter:

¼ cup of bacon dripping
½ cup milk
1 egg, well-beaten
½ cup sifted all-purpose flour
¼ teaspoon salt

Fry sausages and lay them in the batter. Bake as for yorkshire pudding:

Temp: 450º F Time: 10 - 15 min. If you use a glass pie plate turn the heat down 25°F.

Combine a well-beaten egg and milk beat till light. Gradually beat in sifted flour and salt beat with dover beater till smooth. Let stand 30 minutes.

Put about 2 tablespoons bacon dripping into pan or divided up between 6 large muffin tins or into an 8"x8" pan. Heat in oven, make sure you watch pan as it will start to smoke! Pour batter into hot pan and lay in your sausages. Serves 4.

The trick is the hot fat and the hot oven. Don't keep opening the oven to check. Serve immediately as it will deflate as it gets cold. Pour nice beef gravy over top.

Serve with Mash Potatoes, Marrowfat Peas and Gravy

Do you have a recipe to add? We welcome additions to our collection of traditional British dishes. Contact us here.


Rosemary soup (page 17)

From The National Trust Complete Traditional Recipe Book The National Trust Complete Traditional Recipe Book by Sarah Edington

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Soups Dinner parties/entertaining British Vegetarian
  • Ingredients: milk rosemary sprigs cheddar cheese onions sunflower oil potatoes vegetable stock

Политики магазина в отношении GrannyandGrandpas

Возвраты и обмены

We accept no responsibility for brakage, loss or damage in transit or shipping.

Open jars or bottles can not be returned.

As our products are natural and organic with no preservatives you may find natural penicillin has formed on the wax disc on the top of some jams, this holds no harmful bacteria, and, once removed you can enjoy the produce with ease. Once open keep refrigerated for up to six weeks. Unopened jars will keep for upto six months. ( same applies once opened remove wax disc and refrigerate)

We take no responsibility for any situation/s that is not within our control.

Политики в отношении доставки

We deliver internationally with recorded delivery, this is also our insurance policy.

We envisage that your product/s arrive safely and on time within a 4 to 7working day period ( prior to receipt of payment)

We use recycled paper and cardboard for all our packaging. We do hope that you will find a new home for our jars and bottles.

When necessary our product/s and produce/s will be packed within temperature protected wrapping.

Please state if your shipping address will be differant to your billing address.

The purchaser/s will be responsible for all shipping/postal cost and if any custom fees.

You will have control over your product/s via the postal tracking service.

We take no responsibility for any situation/s that is not within our control.

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A 25% handling fee will be charged.

We take no responsibility for any situation/s that is not within our control.

Дополнительные политики

Just a little note on how we work. Grannies jams are wild Scottish friuts combined with herbs, great research and prior knowladge has gone into acheiving these combinations of same quality and healing properties, example Scottish wild Bilberry & lavender
Bilberries are high in flavonoids which have Antioxidants and Disease- Fighting Properties, helping inReducing Blood Sugar Levels, Inflammations,
Atherosclerosis (colesterol), and Painful Menstrual Cycles.

Lavender
It is an Antiseptic, a Relaxant, a Nerve Stimulant, and a Calmative,
It also helps in Hypertension, Headaches, Insomnia, & Dizziness

Grannies homemade Syrups are from times long since forgotten
Elderberry Syrup
Much of the folklore around Elder suggests its ability to drive away evil spirits. Its branches were hung in doorways of houses, cowsheds, buried in graves and its twigs were carried to ward off evil witches spells.

Elder berry is often incorporated in herbal mixtures to treat influenza, sinusitis, and bronchitis. Other recommended uses include neuralgia, nervous conditions, inflammatory diseases, rheumatism, diabetes, and various infections.
It is also employed as a laxative, and a diuretic for weight loss
“A spoon a day keeps the problems away”
All our products are hand picked, graded and cooked in the same day, to sustain the full flavour and properties of the friut, herbs, nuts etc.

We are from a pet frienly house hold, with two big boys ( Alsians) who get plenty of exercise throughout the year especially the picking seasons. Thats if you can get to the Bilberry bush due to Max eating more then what can be picked.

We are also very health conscious and from a none smoking life, we try are best to be self-sufficient in everything we do. growing our own vegetables, foraging the land to keep us warm and feed us. Andy is fantastic at this collecting wood, shooting the supper, even making the house hold necessities. ( tools, baskets clothes pegs etc)

As our products are natural and organic with no preservatives you may find a natural penicillin has formed on the wax disc on the top of some jams, this holds no harmful bacteria, and, once removed you can enjoy the produce with ease. Once open keep refrigerated and consume within six weeks. Unopened jars will keep for upto six months. ( same applies once opened remove wax disc and refrigerate)

When we have spare money, we like to contribute to the wild life, save our trees and the Scottish National Trust and Heritage charities.


Method

1. Preheat the oven to 220°C/fan 205°C/gas 7 and place a large baking dish, about 25cm in diameter, inside to heat up.

2. First start the gravy. Place a wide pan over a medium-high heat and add a drizzle of oil. When the oil is hot, add the onions, garlic, thyme and bay leaves and cook for five to six minutes until the onions begin to soften and colour. Sprinkle in the sugar and wine vinegar and cook for a further four minutes. Stir in the flour and cook, stirring, for two minutes.

3. Continuing to stir, add the red wine. Cook until the wine has reduced by half, then pour in the stock. Simmer for 25–30 minutes until the gravy thickens. Taste for seasoning and to check that you are satisfied with the flavour if it is too thin, simmer for a little longer.

4. While the gravy is cooking, make the batter. Whisk the eggs and flour together in a bowl, then whisk in the milk and water to make a smooth batter. Season with salt and pepper.

5. To cook the toad-in-the-hole, take the dish from the oven, drizzle in a little oil, then add the sausages. Place in the oven and cook for five minutes. Remove the dish from the oven and pour over the batter. Return to the oven and bake for 30–35 minutes until the batter is risen, golden and crisp.

6. Serve the toad-in-the-hole immediately, with the gravy. Nathan likes to serve it with mashed potatoes and buttered carrots, tossed with chopped parsley, on the side.

Home Kitchen by Nathan Outlaw is published in hardback by Quadrille, priced £20. Available now. Photography by David Loftus.


My Saffron Bun

Cocksure Tim the blagger, Thom the builder, hunter and forager and Trevor the cook and bartering expert are back in Daisy their milk float and travelling around the lanes of Cornwall!

Two and a half weeks into their five week challenge to travel to Land End they boys decide to venture to the North coast to a Pagan carnival in St Agnes. With no money to buy beer at the festival they had to blag some before they got there otherwise the festival ain’t gonna be much fun huh? So Trev makes a call toTerry at Skinner’s Brewery who has some worked lined up for them. The boys work hard for the keg of ale in their sights, doing all sorts of jobs from cleaning out the barrels to digging out all the spent malted barley from the vats. After some pretty sweaty work and smelling like a brewery they head off to the Crab and Ale public house in Truro in the hope of getting some food and beer. After chatting to the landlord the boys hear its quiz night and that 1 st prize is a food voucher for the pub 2 nd prize is sweets & chocolates and the booby prize is a load of chocolate! So if they are smart they could do really well or if they haven’t a clue they could win some chocolate. Well, three biology graduates did better than winning the booby prize but unfortunately not well enough to win 1st or 2nd prize so no dinner or chocolate. Still, it looked like a fun night out away from the milk float and they did a bit of glass collecting for a beer. Never mind chaps, maybe next time…

Next morning, the lads are back on the road and have a tweet from Woodland Valley Farm, a Cornish organic farm who were offering the lads some sausages in exhange for some work. Chris Jones who runs the organic pork and beef farm in Ladock welcomed the boys and offered them some work mulching the nut trees (hazel nuts and chestnut trees) in his nuttery. Basically, the mulching involves putting used cardboard around the trees to kill off any weeds and then as the cardboard rots it will provide nutrients for the trees. So after a mornings work Chris rewards the boys with some sausages and duck eggs. The boys are thinking with some flour and milk they can make some toad in the hole. Now, for the milk blagging they head off to a near by dairy farm for a few pints of the white stuff. So Tim gets to work on the milking of some cows in the hope of not geting a brown shower! Well, with a few near misses they get their milk and head off grinning from ear to ear. With 3 ingredients down they just need flour. A local bakery message them on Twitter to drop in to do some work and the boys secure the final ingredient. With the ingredients on board Daisy the lads head off to the St Agnes for the carnival and festival.

The festival at St Agnes has been run for over 70 years where the traders and fish wives have been selling their wares to the locals. the boys try to sell their food and drink they have worked for in payment for other goods to stock up their larder. Trev knocks up the toad in the hole whilst the parade is in full swing. The St Agnes Bolster Festival can be seen here. With toad in the hole prepared the boys set about trading and by the end of the night they are full of veg, cheese and food for their larder. The night with a great success and they managed to keep enough beer for themselves so a good night was had by all! If you are after a toad in the hole recipe or if you fancy trying it Hugh Fearnley- Whittingstall style try it here.

Eventhough the excess of beer did slightly sway their idea of a good barter the boys hadnt done bad and they managed to swap a pineapple for their toad in the hole and beer trading so they certainly got some produce that’s not grown in Cornwall.

Next stop is music to my ears…

The Tregothnan Estate and home to Lord Falmouth (not to be confused with a Lord from Falmouth!) and the Boscawen family. I will touch on Tregothnan again in later posts but for now they are famous for being the only tea producers in Britain. The lads met Jonathan from Tregothnan who gave them some work to do, tea harvesting on the estate in exchange for somewhere to charge Daiseys battery and some fishing in the river Fal! Tregothnan has over 40 hectares and the Corinsh micro climate is the perfect aspect for growing a bit of tea! With several speciality teas on the estate the boys start harvesting the manuka bush (more famous for its honey) to make some tea from. Check out the Tregothnan website to see all the varieties of tea on offer. It makes a great present for the tea drinker in your life and not a chimpanzee in sight!

Next morning Thom the hunter decides to do a spot of fishing off the jetty at the bottom of the estate. After trying to catch some mullet by spinning (thats afsihing technique) he exchanges to float fishing without any luck. One spear gun later and he had three grey mullet in the bag. So, with some mullet and some manuka Trevor decides to smoke the fish with the Manuka flowers flavouring the fish. After a short time of smoking the fish within reach of the incoming time the smoking nothing short of a disater, still looking on the bright side it was nice to see the river Fal on the telly last night.

The boys are then asked to harvest some Kea plums from the bank of the Fal. With only 20 acres of Kea plums in the world with them all being around the Fal they are somethig quite special to eat, either on their own or as a jam or crumble. we had some given to us from a friend who has a tree in his back garden in Malpas, Mother made a crumble whist we were down and it didn’t stay in the fridge for long. Mmm..salivating just thinking about it…

The plums are worth about £30 per kilo so great when a friend gives you half a carrier bag full. The lads collected a fair few from the banks of the Fal before being given a couple of kilos for their efforts. Trev then makes some Kea plum jam to use as currency for the next part of thier trip. If you want to try some of this delicious jam you can buy it from the Tregothnan shop here.

So next the lads are in the milk flast ‘speeding’ along, racing for the King Harry Ferry to save driving around the Fal. The Ferry is a small chain ferry and goes back and forth accross the Fal all day long. If you are in the area its a great experience and it will save you time and probably a little money in going accross the Fal rather than driving around the Fal. More about the King Harry Ferry can be seen here. Their intentions of paying for the ferry crossing with a pot of Kea Jam was dashed when the ticket collector/man you give your money to told them he had a Kea plum tree in his garden so the last thing he wanted was a pot of jam. Expect his missus makes it all the time? Coincidentally it was his birthday too so he allowed them to cross the Fal for nothing if they sung Happy Birthday to him! Hmm… I wonder if that will work next time we are scratching around for a fiver to pay to cross the Fal?

Finally the boys go to Devoran Pilot Gig club whom I think have a new website and incidentally have a new book out called Up For Ten! The Official Devoran Gig Club Songbook. Send a text to Frannie, pay two squidders and you got yourself a copy (if you collect -postage extra!!) to get Frannie mobile number and a copy of the book click here. Back to the lads, they had a good go at racing the gig boats, a 2 mile circuits where all the teams were back on dry land with a pint in the hand whilst the boys were still bring up the rear. Gig rowing is a great spectacle and if you get the chance you must pop down to watch it in the evenings.

That’s it for tonight, Caroline Quentins Cornwall short appraisal coming up later in the week.


Herby toad in the hole

Heat oven to 240C/220C fan/gas 9. In a food processor, combine the flour, eggs, milk, mustard and some salt and pepper, blitz until smooth, then leave to rest for 30 mins.

Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking, place the sausages inside, evenly spread out, and cook for 5 mins.

Give the rested batter a stir and pour into the really hot tin – take care as it may spit. Quickly sprinkle over the sage leaves and rosemary, then place in the middle of the oven. Do not open the door for 25 mins, then check – if needed, cook for a further 5-10 mins. Cook until puffed up and brown and the batter is completely cooked through. Serve straight from the dish.

RECIPE TIPS
FOR BEST RESULTS

Get the fat as hot as possible before adding the batter, and don’t peep in the oven during the first 20-25 minutes of cooking.


Rosemary soup (page 17)

From National Trust Classic British Cooking National Trust Classic British Cooking by Sarah Edington

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Soups Dinner parties/entertaining British Vegetarian
  • Ingredients: milk rosemary sprigs cheddar cheese onions sunflower oil potatoes vegetable stock

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Watch the video: Yarn haul and another cute pattern book I found (January 2022).