Mushroom and Onion Toad in the Hole

You know it’s still cold out there when your editor calls you to say, ‘Please can we have another warming and comforting recipe?’ I actually love the cold. It gives me an excuse to stay in, ramp up the fire and cook lots of lovely warming dishes.

This is one of my go-to comfort food recipes and when I’m feeling particularly lazy on a Sunday and can’t quite be bothered to make a full Sunday Lunch I will opt for a toad in the hole instead. Of course the secret to a good toad in the hole is a good Yorkshire pudding recipe and there are a lot of them out there. A lot. It seems nobody can decide on a definitive recipe and different people use different dishes, sausages and egg sizes. I think I’ve found the definitive recipe for our household which of course includes vegetarian sausages but also has some beefy field mushrooms, onion and garlic in there too. I’m using a large (20cm x 25cm) metal roasting tin and because I’m using veggie sausages I’m using olive oil and butter for my fat content, which is really important when making anything rise in the oven. My toad in the hole is nice and doughy, quite bready and crispy. If you prefer yours a little lighter, I would reduce the flour by 50g or so.

METHOD
Pre-heat the oven to 180C

Start by making the batter as it needs a little time to rest (whilst you make the remainder of the dish). Sieve the flour into a bowl and break all three eggs into the flour. Using a whisk, start to gently beat the eggs onto the flour. It will start lumpy but as the flour incorporates it should begin the smooth out. It will become too thick to whisk at which point add a little milk and whisk again. Continue to add the milk and whisk until it’s the consistency of double cream – set aside.

Place the sausages, mushroom, onion and garlic into your oven-proof dish, then drizzle over the oil, season and add the rosemary, then place into the oven for 20 minutes until it’s all beginning to turn golden. Open the oven and shimmy it all around, then add the butter and place it back into the oven until melted.

Pour over the batter and bake for a further 20 minutes or until golden and risen.

Eat and of course, enjoy!

We Recommend

Shallot and Chicken Pastilla

Grilled Shallot and Chicken Banh Mi

Shallot and Oyster Mushroom Shawarma

Rhubarb, raspberry and plum crumble

Chilli and cumin cauliflower traybake with sweetcorn hummus

Beetroot and squash ‘Huntsman Pie’

View all