Terrific Toad-In-The-Hole

By YOU Digital
27 July 2018

Preparation: 15 min | Cooking: 55 min | Serves 4

As traditional as they come is this #JustDelicious dish, but with an added secret surprise – bacon!



100g plain flour

1 egg

150ml (3/5c) milk

150ml (3/5c) water


8 rashers Eskort Rindless Streaky Bacon

8 Eskort Gold Medal Pork Sausages

1 onion, thinly sliced

15ml (1T) vegetable oil


30ml (2T) olive oil

1 onion, thinly sliced

10ml (2t) flour

10ml (2t) English mustard

10ml (2t) Worcestershire sauce

500ml (2c) chicken stock

salt and ground black pepper

parsley to garnish


  • Preheat the oven to 200°C and grease a casserole dish with nonstick spray.


  • Sift the flour into a mixing bowl, make a well in the middle and add the egg.
  • Beat lightly, then gradually pour in half the milk and water, beating all the time to form a smooth batter. Continue for 2 minutes, then stir in the remaining liquid and set aside.


  • Wrap a bacon rasher around each sausage and place the sausages evenly apart in the casserole dish.
  • Scatter over the onion and drizzle with the oil.
  • Bake for 20-25 minutes until the bacon and sausages start to brown.
  • Remove from the oven and quickly pour the batter over the sausages.
  • Bake for another 25-30 minutes until the batter is crisp and well risen.


  • Heat the oil in a large pan and gently fry the onion until softened and lightly coloured.
  • Stir in the flour and cook for 1 minute.
  • Add the mustard, Worcestershire sauce and stock and bring to the boil, stirring continuously.
  • Simmer for 15 minutes, then season with salt and pepper if necessary.
  • Serve the sausages with braised broccoli and gravy and garnish with parsley.

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