Toad in the hole

Recipe from: 1 july 2010

Ingredients 15
Servings 6
Time 1- 2 hours


  • 1 1/2
    full cream milk
  • 1 1/2
  • 3
    large free range eggs
  • 1
    baking powder
  • 1/2
  • Pork chipolatas wrapped in bacon and fried
  • Roasted rosa tomatoes
  • Olive oil
  • Verlaque balsamic vinegar
  • Red onion
  • Garlic
  • Rosemary
  • Salt & pepper
  • Baby button mushrooms
  • 1
    fresh rosemary


46 mins
Using an electric beater, beat the eggs until combined, add the milk and then add The sieved flour, salt and baking powder.

Beat this for about 2 minutes until all the ingredients are well combined.

Cover with cling wrap and set aside for at least 1 hour.

During this time you can prepare your other goodies and heat the muffin pan.

Place 1 tsp of hot beef or duck fat in each compartment of your muffin tin and preheat your oven to 240 degrees.

When you are ready to bake the ‘toads” – add 1 Tbl of melted beef or butter fat to the batter and beat it for about 1 minute.

Place the muffin tin with the fat – NO BATTER – into the hot oven for about 3 minutes to heat the fat.

The fat should be smoking when you take it out of the oven to add the batter.

Using a ladle, half fill each muffin, add your sausages, mushrooms and roasted tomatoes and quickly place it back into the oven to bake for 30 minutes or until brown.

Add pork chipolatas that have been wrapped in bacon and fried if you want to.

Roasted rosa tomatoes – simply roasted for an hour the night before.

olive oil; verlaque balsamic vinegar; red onion; garlic; rosemary; salt & pepper.

Baby button mushrooms, fried in a little butter; garlic; salt & Pepper.

1 sprig of fresh rosemary.

When they have browned nicely remove them from the oven – allow to cool for just a minute or two and remove them to a serving platter.

For more of Janice Tripepi's recipes click here...

Read more on: bake  |  eggs  |  grill  |  shallow-fry

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