Jamie Oliver’s ‘delicious’ Toad in the Hole recipe is the ultimate midweek meal

As the winter weather is now here, what better way to warm up during the week than a comforting classic British dish?

Toad in the Hole is a traditional dinner dish with sausages cooked in a Yorkshire pudding batter, which is kind of like a crispy casserole of sausage bake. It is a very hearty and comforting dish which is perfect for the colder seasons.

This dinner is not only perfect for a budget family meal but it is incredibly easy to make according to legendary chef Jamie Oliver, who has developed this recipe to be a “knockout meal.”

In a video online, Jamie said: “We’re going to cook something so scrumptious so delicious, it comes up a lot in comments online and that is a recipe for toad in the hole.

“Yes, you heard that right. Toad in the hole. So the toad theoretically is a sausage and you roast it up with a beautiful batter that you pour inside and that gives you a Yorkshire pudding. “

How to make Jamie Oliver’s Toad in the Hole


For the Yorkshire pudding batter:

  • 285ml of milk
  • 115g of plain flour
  • Three large eggs
  • Pinch of salt

For the Toad in the Hole:

  • Eight sausages
  • Four sprigs of rosemary
  • Sunflower oil (for cooking)

For the onion gravy:

  • Two large red onions
  • Two cloves of garlic
  • Two knobs of unsalted butter
  • Thyme (optional)
  • Rosemary (optional)
  • Six tablespoons of balsamic vinegar
  • One vegetable stock cube

Kitchen equipment:

  • Baking tin
  • Large tray (optional)
  • Frying pan
  • Oven gloves

Side dish recommendations:

  • Mash potatoes
  • Steamed greens

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To make the Toad in the Hole:

To begin, place the Yorkshire pudding ingredients together and mix together until you have a smooth batter. Add a pinch of salt and then set aside.

Place two tablespoons of sunflower oil into a baking tin and then place the baking tin in the middle shelf of the oven to heat up the oil. Place your oven on its highest settings (around 240C or 475F). You can place a large tray at the button of the even to catch any stray oil which might overflow while the tin is heating up.

Once your tray is very hot and the oil is sizing, add in your sausages. Make sure to keep an eye on the sausage and simply allow then to colour until they are slightly golden. Be careful when handling the hot tin and use oven gloves.

Once the sausages are just beginning to go golden, carefully take the tin out of the oven and pour your Yorkshire pudding batter all over the sausages. Add a couple of sprigs of rosemary to the top of the batter.

Carefully put the baking tin back in the oven and cook for around 30 minutes. Do not open the oven door during this time as the Yorkshire batter might deflate and not rise Jamie said: “Leave it, because you want t that temperature in there and that’s how you get that amazing kind of growth of the Yorkshire pudding.”

To make the onion gravy:

Peel and finely slice the onions and garlic. Add your knobs of butter to a frying pan and fry the onions and garlic for around five minutes. You can add some rosemary or thyme to the dish at this point.

Add in your tablespoons of balsamic vinegar to the onions and garlic and cook until it is cooked down by half.

Crumble and sprinkle in your stock cube and add a little water. Allow it to shimmer and your onion gravy is ready.

Your delicious Toad in the Hole is now ready to serve and is recommended to pair it with buttery mashed potatoes and steamed greens as well.

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