‘All-day-breakfast’ toad-in-the-hole
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
‘All-day-breakfast’ toad-in-the-hole
Always a family favourite, this toad for 2 people combines all the best bits of a full English breakfast in a crisp, puffy batter
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
745Kcal
Fat
44gr
Saturates
13gr
Carbs
45gr
Sugars
8gr
Fibre
11gr
Protein
38gr
Salt
2.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 75g plain flour
- 2 large eggs
- 100ml whole milk
- 2 tbsp flavourless oil
- 3 rashers smoked streaky bacon
- 6 chipolatas
- about 150g cherry tomatoes on the vine
- 6 medium Portobello mushrooms
Step by step
Get ahead
Prep the batter a few hours ahead and keep in the fridge.
- Sift the flour into a mixing bowl and add a good pinch of salt and a grinding of black pepper. Make a well in the centre, break in the eggs and start to whisk together, then add the milk gradually, whisking all the time until you have a smooth batter. Put the batter in the fridge to rest for at least 30 minutes before cooking.
- Preheat the oven to 220°C, fan 200°C, gas 7. Add the oil to a medium roasting tin and pop it in the oven for 5 minutes to heat up. Stretch out each bacon rasher on a chopping board, cut it in half lengthways and wrap 1 strip around each chipolata, in a spiral.
- Add the sausages to the hot roasting tin and cook for 5 minutes, then remove the tin from the oven and add the vine tomatoes and the mushrooms. Coat in the fat and turn the mushrooms so that they are open-side down then cook for 5 minutes. Turn the mushrooms back over then give the batter a quick whisk before pouring it into the tin (around the ingredients rather than over them if possible).
- Get the tin back in the oven as quickly as possible and cook for 20-25 minutes until the batter is well risen and crisp. Avoid opening the oven door during cooking, as the batter may collapse.
- Serve with brown sauce, ketchup or even gravy, if you wish.
