Toad In The Hole – Frugal Living & Delicious Food on a Budget
We’ve been living the #frugal #life for the past year now, after deciding that we were spending far too much of our hard earned cash on overly expensive food, from rip off supermarkets and local shops.
I love to cook, and am the head-chef in our house as well as doing the weekly ‘Friday Big Shop’ at Aldi. I work full time at a Special Educational Needs school during the week, and rarely get a chance to muster something yummy up of an evening, but I always cook for my little family on a Sunday.
Our newest family members – Dorothy and Annie – They free range and produce the best eggs!
A firm favourite that I cook (as voted for by my better half and kids) is the good ole’ British favourite
‘Toad In The Hole’
Now, to my non-British cousins here, this meal possibly sounds like a weird dish that ‘The Twits’ would make!
But rest assured, it’s a delicious and belly-filling experience that you need to try. Made with ‘Yorkshire pudding batter mix and the best free range quality sausages, this really is a wonderful Autumn into (dare I say it) Winter warmer.
You can also use vegetarian sausages if you’re a veggie too!
There’s even a Vegan recipe too, which will please my besty @d-vine and other vegans reading this, which you can find here on the VeganPunks Web page
Here’s the ingredients and method of my recipe for you to try. There are loads of recipes online, but I’ve adapted my own and it works a treat every time! so trust me folks!
Cost breakdown – In GBP ££
All Ingredients are from the supermarket Aldi
8 Cumberland Sausages (72% pork) – £1.39
Plain Flour – 45p 2kg (bulk buy which lasts for weeks)
6 Large Free range Eggs – Free from Dorothy and Annie
Olive Oil – 1l – £2.29
Semi-Skimmed Milk 6 pint – £1.48 (best to buy a large jug for our family)
Salt and Pepper – £1.00 together
Preparation time -30 mins to 1 hour
Cooking time – 30 mins to 1 hour
Serves – 2 children & 2 Adults
Preheat your oven to 200C/400F/Gas 6.
The hotter the better, which will really help that batter rise!
You will need this equipment
A rectangular glass oven dish (I find that the batter doesn’t stick as much with these)
Measuring Jug with ml/fl oz
Preheated oven at 200c/400f (Moderatley hot)
140g/5oz – Plain flour
200ml/7fl oz – Semi- skimmed milk
1 pinch of – Salt and Ground black pepper
8 good quality – Pork sausages
3 tbsp – Olive oil
pinch of dried mixed herbs and onions
Here’s how to make the batter
Sift the plain flour into a large mixing bowl, then add the salt and pepper for seasoning.
Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.
Stir in the mixed herbs, cover and leave to stand for 30 minutes.
Place the sauasages in the dish, drizzle with olive oil and pop into the preheated oven for 10 minutes.
I like to prick holes in them to let the fat out, this will help with the non-sticking process.
Pour the batter over the hot sausages in the oven dish and Immediately return to the oven and cook for 35-40 minutes or until well-risen and golden-brown.
I like serve it with different veg each week so today I chose some delicious new potatoes and garden peas, with thick good ole’ Bisto Best gravy!
I also like some hot English mustard on the side for the sausages, and mint sauce on the peas.
Straight from the oven!
The aromas are mouth watering and incredibly inviting…I bet you wish you had smellavision!
I hope you enjoyed my cooking blog post, and that you’re now rushing off to the kitchen to cook up this classic ‘Great British’ favourite! Happy cooking and eating folks, and please post your pictures in the comments section if you managed to re-create this dish!
All Photography Copyright © 2019 Darren Claxton