Toad in the hole with shallot marmalade

Succulent mini sausages nestled in golden, crispy Yorkshire pudding batter, accompanied by a sweet-sharp shallot marmalade. This toad in the hole recipe creates the perfect comfort food with a gourmet twist.

This toad in the hole recipe receives a Nutri-Score C rating, indicating it is moderately healthy. While the dish contains protein from the sausages and some nutrients from the shallots and herbs, the overall nutritional profile is impacted by the saturated fat content from the wagyu fat and the refined carbohydrates in the flour batter.

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Ingredients

For the toad in the hole

• plain flour 100g/3½oz
• salt pinch
• eggs 3 free-range
• milk 220ml/7¾fl oz full-fat
• fat 4 tbsp wagyu
• sausages 12 mini

For the marmalade

• oil for frying
• shallots 5, peeled and finely chopped
• chilli 1 jalapeño, finely chopped
• brown sugar 1 tsp light soft
• Worcestershire sauce 1 tbsp
• balsamic vinegar 2 tsp
• butter 1 tsp unsalted
• sage handful fresh leaves, fried until crispy, to garnish

Method

1. Begin your toad in the hole preparation by preheating your oven to a very hot 240C/220C Fan/Gas 9. This high temperature is crucial for achieving that signature rise and crispy texture that makes this classic British dish so irresistible.
2. Create your Yorkshire pudding batter by combining the plain flour and salt in a large mixing bowl. Whisk the eggs thoroughly into the dry ingredients, then gradually pour in the milk while continuously whisking. This gradual addition prevents lumps and creates a smooth, aerated batter. The consistency should be similar to single cream – thin enough to pour but with enough body to rise beautifully.
3. For the best results, allow your batter to rest in the refrigerator for 24 hours if possible. This resting period allows the starch molecules in the flour to absorb the liquid and expand, resulting in a lighter, more tender finished product. If time is limited, even a 30-minute rest will improve your toad in the hole significantly.
4. Prepare your muffin tin by measuring 1 teaspoon of wagyu fat into each of the 12 holes. The wagyu fat adds a rich, luxurious flavour that elevates this humble dish. Place the tin in the hot oven for precisely 8 minutes until the fat is smoking hot. This critical step ensures your batter will begin cooking and rising immediately when added.
5. With caution, remove the heated tin from the oven and quickly but carefully divide the batter equally between the holes. The batter should sizzle on contact – this immediate reaction creates that characteristic rise. Drop a mini sausage into the centre of each pool of batter, then return the tin to the oven swiftly to maintain the high temperature.
6. Bake your mini toad in the hole for 20–25 minutes until they’ve transformed into golden-brown, well-risen puddings surrounding the sausages. They should be crisp on the outside while remaining soft and slightly custardy inside. Avoid opening the oven door during cooking as this can cause your puddings to collapse.
7. While the toad in the hole bakes, prepare your shallot marmalade by heating a small amount of oil in a frying pan. Add the finely chopped shallots and cook them gently until they’ve softened but not coloured, allowing their natural sweetness to develop without becoming bitter.
8. Introduce the finely chopped jalapeño to the softened shallots and continue cooking for 2 minutes, allowing the heat of the chilli to infuse throughout the mixture and create a subtle warmth that complements the sweetness.
9. Transform your shallot mixture into a marmalade by adding the light soft brown sugar, Worcestershire sauce, and balsamic vinegar. Cook these ingredients together, stirring occasionally, until the shallots take on a glossy, jammy consistency and the liquid has reduced to create a rich, flavourful accompaniment.
10. Finish your marmalade by removing it from the heat and stirring in the unsalted butter until it’s completely emulsified. This final touch adds a silky texture and rich mouthfeel that perfectly balances the sharp, sweet flavours in the marmalade.
11. Complete your dish by garnishing with crispy fried sage leaves, which add both visual appeal and an aromatic, earthy element that enhances the savoury profile of the toad in the hole.
12. Serve your mini toad in the hole immediately while hot and crisp, accompanied by the warm shallot marmalade and champ (creamy mashed potatoes with spring onions) for a complete and satisfying meal that showcases this traditional British recipe with a gourmet twist.

Suggested Wine Pairing

Majestic: Porta 6 Lisboa Red

This Portuguese blend offers vibrant red fruit flavours with subtle spice notes that complement the savoury toad in the hole perfectly. The medium body and soft tannins stand up to the richness of the sausages while harmonizing with the sweet-sharp shallot marmalade. A versatile accompaniment that enhances this British classic without overwhelming it.

Tesco: Finest Côtes du Rhône Villages

This robust southern French red delivers warming black fruit characters and a hint of pepper that pairs beautifully with the savoury depth of the toad in the hole. Its generous body and smooth finish create an excellent balance with the rich batter pudding and provide a delightful contrast to the tangy shallot marmalade accompaniment.

Sainsbury’s: Taste the Difference Austrian Zweigelt

This elegant Austrian red offers bright cherry flavours and a peppery finish that creates a delightful counterpoint to the Yorkshire pudding batter. The wine’s natural acidity cuts through the richness of the dish while its subtle earthy notes complement the savoury sausages and the sweet-sharp flavours in the shallot marmalade accompaniment.

What can you serve with this

1. Mashed potatoes provide the perfect creamy base for soaking up the flavours of the toad in the hole and shallot marmalade, creating a satisfying texture contrast to the crispy batter.
2. Steamed green vegetables such as broccoli or green beans offer a fresh, nutritious element that balances the richness of the dish while adding vibrant colour to the plate.
3. Onion gravy is a traditional accompaniment that adds depth and moisture to the dish, complementing both the Yorkshire pudding and the sausages with its savoury flavour profile.
4. Roasted root vegetables provide seasonal sweetness and additional texture, making the meal more substantial and nutritionally balanced.
5. Fresh garden salad with a light vinaigrette creates a refreshing contrast to the warm, rich elements of the toad in the hole, adding crispness and acidity to cut through the richness.

Nutri-score Health Check

This toad in the hole with shallot marmalade recipe receives a Nutri-Score C rating, placing it in the “Moderately healthy” category. The calculation considers several factors in the ingredients list and preparation method.

On the positive side, the recipe contains protein from eggs and sausages and beneficial nutrients from shallots and herbs. The inclusion of vegetables in the form of shallots and the limited amount of added sugar are favourable aspects.

However, several factors contribute to the moderate rather than high rating. The recipe contains significant saturated fat from the wagyu fat, full-fat milk, and butter. The refined carbohydrates in the plain flour also reduce the nutritional quality, as does the relatively high sodium content from the sausages and added salt.

The score has been automatically calculated from the ingredients in the recipe and is only a guide. The actual nutritional profile may vary depending on the specific brands and types of ingredients used, particularly the sausages, which can differ significantly in fat and sodium content.

Recipe FAQ

• Why is it called “toad in the hole”? Despite the name, no amphibians are involved! The dish got its name because the sausages peeking out of the batter resembled toads looking out from holes. This classic British dish dates back to the 18th century.
• Can I make the batter in advance? Yes, in fact, it’s recommended! Resting the batter for 24 hours in the refrigerator improves the rise and texture significantly. At minimum, try to rest it for 30 minutes.
• What type of sausages work best? Traditional pork sausages are classic, but you can use any variety you prefer – chipolatas, Cumberland, or even vegetarian sausages work well. The mini sausages specified here create perfect individual portions.
• Can I use vegetable oil instead of wagyu fat? Yes, you can substitute with vegetable oil, beef dripping, or lard. The wagyu fat adds extra flavour and richness, but regular oils will still create a good rise and crisp texture.
• Why didn’t my Yorkshire puddings rise? The three most common reasons are: the fat wasn’t hot enough before adding the batter, the oven temperature wasn’t high enough, or you opened the oven door during cooking. Ensure your fat is smoking hot and your oven is fully preheated.
• Can I make one large toad in the hole instead of individual portions? Absolutely! Use a large roasting tin instead of a muffin tin. The cooking time will need to be adjusted to approximately 30-35 minutes.
• Is there a way to make this recipe less spicy? Yes, you can omit the jalapeño from the shallot marmalade or replace it with a milder pepper. Alternatively, remove the seeds and membranes from the jalapeño for less heat.

Storing FAQ

• How should I store leftover toad in the hole? Allow it to cool completely, then place in an airtight container and refrigerate for up to 2 days. The texture will change somewhat, but it can still be enjoyed when reheated properly.
• Can I freeze toad in the hole? Yes, you can freeze it for up to 1 month. Cool completely, then wrap individual portions in cling film followed by foil or place in freezer-safe containers. Label with the date before freezing.
• How long does the shallot marmalade keep? The shallot marmalade can be refrigerated in an airtight container for up to 5 days. It may actually improve in flavour after a day as the flavours meld together.
• Can I make and freeze the batter in advance? While you can refrigerate the batter for 24 hours, freezing is not recommended as it can affect the rise and texture of the final product.

Reheating FAQ

• What’s the best way to reheat toad in the hole? Preheat your oven to 180C/160C Fan/Gas 4 and place the toad in the hole on a baking tray. Cover loosely with foil and heat for 15-20 minutes until hot throughout. Remove the foil for the last 5 minutes to crisp up the top.
• Can I reheat toad in the hole in the microwave? While possible, this isn’t recommended as the Yorkshire pudding will become soggy rather than crisp. If you must use a microwave, heat on medium power for 1-2 minutes, but expect a softer texture.
• How do I reheat frozen toad in the hole? Ideally, thaw overnight in the refrigerator before reheating as described above. If reheating from frozen, cover with foil and heat at 180C/160C Fan/Gas 4 for 30-35 minutes, removing the foil for the last 10 minutes.
• Should I reheat the shallot marmalade? Yes, the shallot marmalade is best served warm. Reheat gently in a small saucepan over low heat or in a microwave-safe container for 30-60 seconds, stirring halfway through.

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