A picture of Delia's Toad in the Hole with Grana Padano recipe

Toad in the Hole with Grana Padano


[object Object]Alex Mackay, cook, teacher, writer and food lover serves up comfort food to enjoy at home on those chilly winter evenings.

Oh yum, a cheesy topping, meaty sausages, earthy mushrooms, delectably chewy batter and glorious gravy. When you make a toad in the hole, you are dictated to a little by the size of your dish, the one I used for the photo would serve 4, but you can easily scale it up and down and it doesn't really matter if the dish or pan is a little more or less full. Just enjoy making the toad, enjoy eating it and if you have some left over, enjoy it again the next day. For a vegetarian version, replace the sausages with big mushrooms tossed with garlic alongside their chestnutty friends.

Serves 4; Preparation time: 45 minutes ; Cooking time: 30-40 minutes; Difficulty: Moderate

  • method
  • Ingredients


1. Pre-heat your oven to 200°C/Gas 7/Rack position upper middle shelf.
2. Get a large bowl. Add the self-raising flour. Make a well in the centre, pour in the milk, little by little, whisking continuously until you have a smooth batter. Add the eggs and horseradish cream then whisk them in thoroughly. Add half a teaspoon of salt and lots of freshly ground black pepper. Set aside.
3. Add 1 tbsp vegetable oil to your oven-proof dish or pan. Toss the sausages and mushrooms in this oil until they are well coated. Roast for 5 minutes. Transfer the hot dish to a flat surface. Sprinkle over 100g of Grana Padano.
4. Pour in the batter. (There is no need to panic and pour quickly, it is not like Yorkshire puddings, just do it safely).
5. Put the toad back into the oven. Bake for 10 minutes. Take the toad out of the oven. Sprinkle with the remaining 100g Grana Padano. Bake for 7-10 minutes more until the batter is golden and set. The tip of a knife should come out clean. If your toad is ready before the gravy, turn off the oven and leave the door open to keep it warm.
6. Get a large frying pan for the gravy. Add the sliced onions with 1 tbsp vegetable oil. Sweat them over a medium heat for 7-8 minutes until they are soft. Add the butter, turn up the heat then fry the onions for 5-10 minutes more, until they are golden brown. Add the porcini and the stock, bring to the boil. Reduce by 1/3. Dissolve the cornflour in the water. Add it to the gravy. Bring back to the boil. Boil for 20 seconds. season to taste. Make holes in your toad and spoon the gravy into them.


180g self-raising flour
4 large free-range eggs
400ml full cream milk (or lactose free version)
3 tbsp horseradish cream, plus extra for serving
2 tbsp vegetable oil
8 average sized fennel (or your favourite sausages) fat chipolatas
200-250g chestnut mushrooms
200g Grana Padano, blended
The Gravy
25g vegetable oil
450g onions (roughly 2 medium or 3 small), peeled and finely sliced
20g dried porcini mushrooms, soaked in 400ml chicken stock, then finely sliced
1.5 tsp cornflour
2 tsp water
Salt and fresh ground black pepper
To Serve (Optional)
Fried parsley
Prep-Ahead: So it doesn't become too stressul at the last minute, you can prep the gravy fully at least a day ahead

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