Toad in the Hole is a traditional British dish of my childhood, but by itself (batter and sausages) it can be a bit stodgy and bland. The addition of the apples and onions adds a caramelised sweetness to the batter mixture, and also tops up your fruit and veg content for the day. It's a great way to get children excited about cooking, as they love the name and like to help with the batter mixing. They also enjoy the end result!
The dish - hot out of the oven and ready to be served
The ingredients shown here include flour and eggs, but in the end I just used a packet mix for the batter, because it turned out I had no milk, and the batter mix used water!
Ingredients 1 tbsp vegetable oil
2 onions (1 red, 1 white)
6 beef sausages (you could use pork, or it also works very well with a flavoured sausage with added herbs)
500 ml batter mixture (from a packet)
Ordinary eating apples are fine for this recipe - I used Braeburn
Using one red onion adds a little bit more colour to the dish
Preheat the oven to 180C, Gas Mark 5.
Lay out the sausages in an oven-proof dish.
I only used 6 sausages, because I was making this for two adults and two children, but I would recommend using 8
Chop the apples and onions into large chunky slices and then scatter them among the sausages.
The oven dish looks quite crowded, but it will get less so as it is cooked.
Cook the sausages, apples and onions for 30 minutes, turning the sausages to ensure they are brown all over.
Meanwhile, make the batter mixture (you can make it from scratch, but I prefer the easy-to-make option!).
Once the sausages are nicely browned, and cooked through remove the dish from the oven.
I slightly overcooked the apples and onions, but the beauty of this dish is that that just adds to the caramelised crunchiness to offset the batter and sausages
Pour the batter mixture over the sausages, onions, and apples, and put back in the over for another 20 minutes, or until the batter is risen and golden brown.
This is probably the least appetising picture in this whole recipe, but stick with it, I promise it turns out well!
I always serve this with a tin of baked beans. But not just any old tin: I use Whole Earth Organic Baked Beans. They're an unusual version of the old classic, sweetened with apple juice, and flavoured with cinnamon and nutmeg. They're great for adding a different texture to this dish, but gravy would also work well.