Continental toad-in-the-hole

Name: Continental toad-in-the-hole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves: 4
Cuisine: British
Ingredients: salt and pepper; 1 teaspoon dried thyme; 180 g plain flour; 250 ml milk; 3 eggs; vegetable oil; ½ onion, chopped; 2 cloves garlic, crushed; 1 teaspoon sugar; 1 beef stock cube (see tips); 500 ml red wine; 12 or 8 thin rashers streaky bacon; 12 slim or 8 fat sausages (see tips); thyme or parsley sprigs, to decorate; a little corn flour, mixed with water; 50 g butter; 30 ml olive oil

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Love toad-in-the-hole? Want to make it a bit more special? This is for you. Never cook the Yorkshire pudding ahead as it does not keep warm well, but you can prepare the batter, sausages and sauce in advance so all you have to do is pop it into the oven at the right time, have a drink and wait for the pudding to rise!

Ingredients

180 g plain flour
3 eggs
250 ml milk</

Europe
United Kingdom
Main course
Stew

Method

Mix the plain flour and eggs to a smooth batter with a hand whisk. Add the milk and thyme and season well with salt and pepper. Leave to stand for 1 hour at least, but overnight in the fridge is fine. Wrap the sausages in the bacon. This can be done in advance, too, and kept in the fridge until needed.
Pour vegetable oil into the roasting tin so it covers the b