Winter Warmers Archives - Taming Twins https://www.tamingtwins.com/category/collections/winter-warmers/ Recipes and Meal Planning for Busy Families Tue, 27 May 2025 09:06:59 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.1 Easy Apple Cake https://www.tamingtwins.com/apple-cake/ https://www.tamingtwins.com/apple-cake/#comments Fri, 04 Nov 2022 10:30:00 +0000 https://www.tamingtwins.com/?p=17108

It’s the time of year when we start to spend more time feeling cosy at home, and that definitely calls…

The post Easy Apple Cake appeared first on Taming Twins.

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It’s the time of year when we start to spend more time feeling cosy at home, and that definitely calls for cake! This Apple Cinnamon Cake is so easy to make and will fill the whole house with the most delicious scent.

Six small squares of apple cake on a board.

Whether you’re an experienced baker or a complete beginner, you’ll love this seasonal bake.

This Apple Cake is autumn comfort food, topped with crunchy flaked almonds, perfect to serve with a cup of tea on a chilly afternoon.

Another new favourite fruity cake along with my Lemon Drizzle Cake and Pumpkin Cake.

Why you’ll love this Apple Cake recipe

⭐ Super easy to make

⭐ Simple ingredients

⭐ All the tastes of the season

Squares of apple cake with one in the middle on its side to show the middle.

How we came up with this recipe

I’m taking a break from my main course recipes to bring you what is JUST as important in the colder months… comforting, delicious cake!

There’s no need for any elaborate equipment, although you can use a food mixer if you have one.

This is a very ‘tender’ cake (as Paul Hollywood would say), meaning it can break easily and crumble. BUT, although it’s fragile, I forgive it, as that’s what makes it so delicious!

The best way to tackle this is by waiting to cut it until it’s completely cold (if you can resist). If you’d still prefer to serve it warm as a dessert, that’s fine – just be gentle and accept that it will be a bit crumbly.

This Apple and Cinnamon Cake is best served as a teatime treat with a nice hot cuppa, or as a pudding with custard or perhaps frozen yoghurt.

The ingredients for making an Apple Cake laid out on a white counter top.

Apple Cake ingredients

  • Apples – The 400g is the unchopped weight, so chopped weight should be about 300g. I use a red skinned eating apple like a Braeburn or Jazz. Pink Lady would also work well. I would avoid using a cooking apple here as they don’t hold their shape quite as well. These need to be about 1cm cubed
  • Butter – I like to use unsalted butter for baking as it is flavourless. If you only have salted it will be fine though. It’s not vital. The butter should be room temperature before using. If your butter comes straight from the fridge, soften it in the microwave for a few seconds
  • Eggs – I prefer medium, free range
  • Other ingredients – Caster sugar, self-raising flour, ground cinnamon
  • For the topping – Flaked almonds

How to make Apple Cake

Whisked butter in a bowl.

1. Preheat the oven to 180C. In a large bowl, beat the butter and sugar until light and fluffy.

Chunks of apple with cake mixture in a glass bowl.

2. Add the eggs, flour, and cinnamon and beat until well combined and there are no pockets of flour. Fold in the cubed apples by hand.

A square oven tin with Apple Cake cake mixture inside, ready to be baked.

3. Line a 20cm x 20cm square tin with baking paper or parchment and pour in the mixture, smoothing gently with a spatula.

Uncooked apple cake mixture in a baking tin with chopped nuts over the top.

4. Sprinkle over the flaked almonds and bake as per the recipe below.

Substitutions

  • Topping – You could just sprinkle over the light brown sugar and ground cinnamon for the topping if you are short of almonds
  • Want a change from apples? – You could make this with pears instead as an alternative
  • Butter – You can use dairy-free spread if you prefer

Leftovers

Store the cake in an airtight tin or container for up to 5 days. Don’t store it in the fridge or it will become quite hard.

Freezer You can freeze this cake for another day! It should be cooked first and completely cooled before freezing. Make sure it is well wrapped in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating.

Top tips

Extra apples

You might feel tempted to add another apple in. If you are desperate to, you’re very welcome, but the texture of the cake will be so soft that it will fall apart. This would make it delicious for dessert but not such a sliceable bake.

Cutting up the apples

Make sure you cut your apples into very small cubes. If the cubes are too big the cake will be more likely to break up.

Add a topping

To make this a bit EXTRA, add a simple but delicious Cream Cheese Frosting at the end.

More cake recipes…

FAQs

How do I know if it’s cooked all the way through?

You can use a skewer or thermometer to check it is cooked all the way through. A skewer should come out clean.

Help my cake is burning on top!

If you think your cake is browning too quickly, cover the top with some tin foil. I tend to check it at 30 minutes and then put some foil over if it’s looking like it’s very brown already. Try not to open the cake before 30 minutes or it will sink.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Squares of cooked apple cake with nutty topping.
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Easy Apple Cake Recipe

This delicate and delicious Apple Cake is the perfect autumnal comfort food. With a light cinnamon sponge and apple at its heart, it's a perfect warming treat you can have as either a hearty teatime snack or as a dessert.
Course Dessert, Snack
Cuisine Family Food
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9
Calories 422kcal
Author Sarah Rossi

Ingredients

  • 150 g Unsalted butter Room temperature
  • 150 g Caster sugar
  • 2 Eggs Medium, free range
  • 200 g Self-raising flour
  • 2 tsp Ground cinnamon
  • 300g Apples (about x4 apples) Chopped weight | 1cm cubes

For the topping:

  • 25 g Flaked almonds

Instructions

  • Pre-heat the oven to 180°C fan.
  • Beat the butter and sugar until light and fluffy in a large bowl.
  • Add the eggs, flour and cinnamon and beat until well combined and there are no pockets of flour.
  • Fold in the apples by hand.
  • Line a 20cm x 20cm square tin with baking paper or parchment. Pour in the mixture, smoothing gently with a spatula. Sprinkle over you flaked almonds.
  • Bake for 30-35 minutes (check at 30 minutes).

Notes

Apples: The 400g is the unchopped weight, so chopped weight should be about 300g. I use a red skinned eating apple like a Braeburn or Jazz. Pink Lady would also work well. I would avoid using a cooking apple here as they don’t hold their shape quite as well. These need to be about 1cm cubed
Butter: I like to use unsalted butter for baking as it is flavourless. If you only have salted it will be fine though. It’s not vital. The butter should be room temperature before using. If your butter comes straight from the fridge, soften it in the microwave for a few seconds
To store: Store the cake in an airtight tin or container for up to 5 days. Don’t store it in the fridge or it will become quite hard. You can freeze this cake. It should be cooked first and completely cooled before freezing. Make sure it is well wrapped in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating.
Serving suggestions: This cake is the perfect tea time treat, but it also makes a delicious dessert served with custard cream or ice cream.
 

Nutrition

Calories: 422kcal | Carbohydrates: 49g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 677mg | Potassium: 124mg | Fiber: 2g | Sugar: 18g | Vitamin A: 756IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg

The post Easy Apple Cake appeared first on Taming Twins.

]]> https://www.tamingtwins.com/apple-cake/feed/ 18 Really Easy Steak Pie {with Puff Pastry & Rich Gravy} https://www.tamingtwins.com/steak-pie-recipe/ https://www.tamingtwins.com/steak-pie-recipe/#comments Mon, 11 Oct 2021 09:30:32 +0000 https://www.tamingtwins.com/?p=13072

This Easy Steak Pie with puff pastry recipe has everything you need in a comfort food meat pie. Tasty home…

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This Easy Steak Pie with puff pastry recipe has everything you need in a comfort food meat pie. Tasty home cooked beef and rich gravy. Simply delicious.

A steak pie in a dish with a golden crust with a piece missing, showing the beef and carrot filling. The pie sits on top a table with a blue and white tea towel under it.

Is there anything more comforting, impressive and hearty than a homemade Steak Pie? 

This recipe is filled with meltingly soft and tender beef, rich tasty gravy and topped with crunchy puff pastry.

Even better, it’s super easy to make (easy, not quick, but hardly any ‘hands on’ cooking time, so let’s forgive it OK?)

Serve this for a midweek treat or a Sunday lunch. Leftovers are so good too, or eat one, freeze one, as a handy batch cook hack!

Why you’ll love this Beef Steak Pie

⭐ Great for batch cooking (eat one and freeze one)

⭐ Really easy to make but looks so impressive

⭐ The ultimate comfort food meal

A blue and white tea towel with a pie dish on top, with a golden cooked steak pie being served up with a spoon.

How we came up with this recipe

Having a showstopper of a pie up our sleeves for the time of year when comfort food is calling is a MUST for all us home cooks. 

But sometimes baking a pie can seem a bit much in our busy lives.

This is exactly why I wanted to make a very SIMPLIFIED pie that ticked all of the boxes for flavour and satisfaction, but also happened to be ridiculously easy to make. 

After much testing and testing again, I think we’ve cracked it! All you have to do is fry off your beef, add veggies and flour, then stock to make a sauce. 

Simmer it gently for about two hours, then top with pastry and the BEST steak pie is ready for the oven. As easy as pie! (So easy, we can even enjoy this midweek too.)

You can also make the filling in the slow cooker instead if you’d rather. The tips are below for how to do this.

What to serve with Steak Pie

Favourite pies with puff pastry…

Steak Pie Ingredients Notes

The ingredients for a steak pie recipe laid out on a white tablecloth, including diced beef, carrots, onion, egg, pastry, stock cube, tomato puree and Worcester sauce.
  • Sunflower oil – Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect
  • Stewing beef – Any type of beef for slow cooking is suitable for this recipe. This is often sold as stewing steak, braising steak or also chuck steak would work well here
  • Onion – I often use pre-chopped onions but I don’t here. The onions are better in quite big chunks so that they keep their shape while they cook as they will be bubbling away for so long
  • Carrots – Again, keep these in quite big chunks as they will be cooking for a long time with the beef
  • Beef stock – Stock made with a cube is absolutely fine
  • Puff pastry – As mentioned in the post above, if you prefer a pie with a base, go right ahead and use two sheets of pastry. Just be sure to cook it so the bottom is crispy and cooked through
  • Egg – I use medium free-range

How to make Steak Pie

Cooked dice beef with carrots and onion in a large pan for the recipe Steak Pie, step 1.

1. Brown the beef in a pan with hot oil for about 5-10 minutes. Add the vegetables until they’re starting to soften.

Cooked beef, carrots, onion and flour in a large pan for step 2 of the recipe for Steak Pie.

2. Add the flour and cook for another 5 minutes or so.

Cooked beef and carrots in a rich gravy in a large pan for step 3 in the recipe for Steak Pie.

3. Add the purée, stock, Worcester sauce and salt and pepper. Put the lid on and cook on a very low heat for about 2 hours, or until the beef is very soft.

An uncooked steak pie with a pastry top that has been brushed with egg in a white pie tin. Ready for the oven.

4. Spoon the pie filling into a dish and leave to cool if you can. Smooth the pastry over the top, brush with beaten egg and bake for about 30 minutes on 220C/425F.

Substitutions

  • Shortcrust pastry – I’ve used a puff pastry top here but you can use shortcrust pastry. It will have more crunch than a puff pastry meat pie.

    If you use shortcrust pastry you can also line the bottom of the dish before adding your filling. (Some people consider this the only way to make a true pie!)

Leftovers

Can Steak Pie be reheated? Yes. You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or oven before serving.

In the freezer This recipe freezes well and is a great batch cook recipe. Make the pie and let it cool before freezing (unbaked). On the day you want it, let it thaw fully and then bake in the oven until the middle is hot through and the top is golden as normal.

Top Tips

Type of beef

Any type of beef for slow cooking is suitable for this recipe. This is often sold as stewing steak, braising steak or also chuck steak would work well here.

If you want to make a puff pastry base for your pie

As you warm up your oven, put a baking tray in to heat up. Then when you put your pie in the oven, sit the dish on top of the hot baking tray. I find that this really helps to cook the base of the Steak Pie and stop a soggy bottom.

Cooking the filling in the slow cooker

You can prepare your filling this way if you prefer. Simply brown your mince and cook for about 3-4 hours on HIGH. Reduce the liquid to 400ml instead.

FAQs

Can I make this a gluten-free Steak Pie?

Sure, all you have to do is use gluten-free pastry instead of regular puff pastry. Or you can make your own crust with gluten-free flour.

Can Steak Pie be frozen?

Yes! Ideally it’s best to freeze the pie BEFORE it’s been cooked. Then it’ll be lovely and fresh when you come to cook it.

Is Steak Pie British?

Yes. It originates in the United Kingdom and it’s thought to date back centuries, with different variations such as Steak and Ale and Steak and Kidney all making an appearance. I think it began by anything being thrown in a pie they could get their hands on!

WHAT DISH DO I USE?

I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

The corner of a puff pastry steak pie with a corner missing, with a spoon dipped in ready to serve a portion.
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Steak Pie {Easiest EVER Recipe!}

This Steak Pie recipe has everything you need in a comfort food pie. Tasty home cooked meat, delicious gravy and light fluffy pastry topping.
Course Main Course
Cuisine Family Food
Prep Time 15 minutes
Cook Time 3 hours
Total Time 1 hour
Servings 6 People
Calories 552kcal
Author Sarah Rossi

Ingredients

For the Pie Filling:

  • 1 tbsp Sunflower oil See notes
  • 700 g Stewing beef See notes
  • 2 Onions Peeled and chopped into big chunks. See notes
  • 4 Carrots Peeled and chopped. See notes
  • 50 g Plain flour
  • 2 tbsp Tomato purée
  • Sea salt and freshly ground black pepper
  • 600 ml Beef stock made from a cube is fine
  • 2 tbsp Worcestershire sauce

For the Topping:

  • 320 g Puff pastry sheet See notes
  • 1 Egg Beaten
Metric – Imperial

Instructions

  • Heat your oil in a large frying pan or saucepan and add the beef. Cook for about 5-10 minutes until just starting to turn brown.
  • Add in the vegetables and cook for a further 5 minutes until they start to soften.
  • Add the flour and stir through everything, cook for 5 minutes.
  • Add the tomato purée, salt and pepper, Worcestershire sauce and stock. Pop the lid on and cook on a very low heat for about 2 hours or until the beef is very soft.
  • NB: Keep an eye on the beef as it cooks. Stir it well occasionally and if it looks like there is not enough liquid, don't be afraid to add a little more stock or water.
  • Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
  • Smooth the pastry over the top of the filling.
  • Decorate the pie with cut out shapes if you feel that way inclined and brush with the beaten egg.
  • When you are ready to bake the pie, preheat the oven to 220°C/425F fan and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.

Notes

Oil: Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect
Beef: You need to use a beef suitable for slow cooking, this is often sold as stewing steak or braising steak. In the US, stewing steak is most commonly known as chuck steak or braising steak
Flour: If you’re in the USA, use all-purpose flour as the equivalent to plain flour
Onions: I often use pre-chopped onions but I don’t here. The onions are better in quite big chunks so that they keep their shape while they cook as they will be bubbling away for so long
Carrots: Again, keep these in quite big chunks as they will be cooking for a long time with the beef
Beef stock: Stock made with a cube is absolutely fine
Puff pastry: As mentioned in the post above, if you prefer a pie with a base, go right ahead and use two sheets of pastry. Just be sure to cook it so the bottom is crispy and cooked through
Type of Dish: I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.
How to freeze: Make the pie and let it cool before freezing (unbaked). On the day you want it, let it thaw fully and then bake in the oven until the middle is hot through and the top is golden as normal. You can also freeze the cooked filling on its own and make up the pie on the day you want it

Nutrition

Calories: 552kcal | Carbohydrates: 40g | Protein: 33g | Fat: 29g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 440mg | Potassium: 849mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6836IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 5mg

The post Really Easy Steak Pie {with Puff Pastry & Rich Gravy} appeared first on Taming Twins.

]]> https://www.tamingtwins.com/steak-pie-recipe/feed/ 38 Bubble and Squeak {British Classic} https://www.tamingtwins.com/bubble-and-squeak/ https://www.tamingtwins.com/bubble-and-squeak/#comments Tue, 01 Nov 2022 10:30:00 +0000 https://www.tamingtwins.com/?p=17467

We love our British foodie traditions, especially when they transform leftovers into something even more delicious. Hello Bubble and Squeak!…

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We love our British foodie traditions, especially when they transform leftovers into something even more delicious. Hello Bubble and Squeak! It’s delicious and money saving too.

If you want to know once and for all how to make Bubble and Squeak, here is a simple recipe of the ultimate English comfort food.

Bubble and Squeak straight out of the grill in serving dish.

There is nothing better than throwing cooked leftover Sunday lunch ingredients together and tucking into them again during the week.

While Bubble and Squeak is traditionally made out of leftovers, I am going to show you how to make Bubble and Squeak from scratch in case you want to (and need a delicious vegetarian family meal recipe).

I am also going to show you how this dish can actually be made in the oven or under the grill too, which I like to do for a couple of reasons.

One, you don’t have to stand over it and worry about it burning. Two, you can add cheese for an extra crunchy, delicious topping!

Why you’ll love this Bubble and Squeak recipe

⭐ Low cost and perfect for leftovers

⭐ Comforting and pack with vegetables

⭐ Just so delicious!

How to make Bubble and Squeak recipe.

About Bubble and Squeak

Bubble and Squeak dates back to the 18th century in England and is probably the most famous dish for being made out of leftovers. It started out with cooked beef in its ingredients, but during Second World War rationing it became more common to just have the mashed vegetables.

It is along the similar lines of Colcannon or Champ, both Irish dishes that are similar but aren’t a crusted mash up of leftovers, rather more creamed mashed potato.

Then there’s Rumbledethumps, a Scottish traditional dish that’s also named after the apparent sounds the ingredients make in the pan as they fry!

I’m going to show you two versions of how to make Bubble and Squeak – one from scratch so you know what can go into it, or if you just fancy having it any time of the week, and also what to do if you are using leftovers.

Bubble and Squeak Ingredients notes

Ingredients for Bubble and Squeak recipe on a counter.
  • Potatoes – Any type work here
  • Savoy cabbage – Or other white cabbage if you prefer
  • Carrots – Frozen work well here too
  • Butter – I like salted or using up homemade butter from the freezer
  • Sunflower oil – Or vegetable oil
  • Cheese – I like a strong cheddar here
    OR
  • Use Sunday roast leftovers!

How to make Bubble and Squeak

How to make Bubble and Squeak Step 1.
  1. Add all of your cooked vegetables OR leftovers to a bowl and mash together with butter and salt and pepper.
How to make Bubble and Squeak Step 2.

2. Place in a grill-proof dish and sprinkle the cheese on top. Pop under the grill OR oven bake (instructions and timings below).

Substitutions

  • Anything goes with Bubble and Squeak – any leftovers of cooked meat or any vegetables, just throw it all in. The concoction makes for delicious results.

Leftovers

In the freezer It’s best to freeze this before you’ve baked it (also a great way to save leftovers for another time). That way you are following food safety guidelines of not reheating twice.

Just defrost and then bake as normal.

Top tip

Bubble and Squeak is very flexible with measurements!

Because the traditional method is to throw all leftovers in together to avoid waste, knowing that the already cooked flavours come together and are delicious in whatever form, it’s a very forgiving dish.

There’s no need to stick to particular amounts and weights here – just guess or chuck it all in!

More classic British Recipes…

FAQs

Why is it called Bubble and Squeak?

It’s said to be as simple as being named after how it sounds in the pan while it’s cooking! If you like delicious funny-name British classics, try out my foolproof recipe for Toad in the Hole!

What can I serve with Bubble and Squeak?

This is traditionally eaten on its own as you can add meat in with the recipe, however it does also make a fantastic side dish if there’s not quite enough.

You could add baked beans, some people like it with a fried egg on top, and any kind of extra meat or fish would work well too. If have any gravy and Yorkshire Puddings left (doubtful) from your roast, you could serve it with these.

What if my Bubble and Squeak falls apart?

Honestly, the finished texture depends a lot on the amount of liquid in the vegetables you use and if they were leftovers or not. But remember, this is supposed to be very casual and it will still taste delicious!

Is Bubble and Squeak made in a frying pan?

Yes, it usually is. I like to make it like this though because you don’t have to stand over it and worry about it burning. Also, you can add cheese for an extra delicious topping.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

This recipe teaches you how to make Bubble and Squeak. Here it is cooked.
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Bubble and Squeak

It’s one of our beloved and unassuming yet totally delicious traditional dishes. It’s also got the most wonderful eccentric name. Here’s how to make Bubble and Squeak.
Course Main Course
Cuisine Family Food
Servings 4
Calories 406kcal
Author Sarah Rossi

Ingredients

  • 1 kg Potatoes Peeled and cut into 4cm cubes
  • 1/2 Savoy cabbage Thinly sliced
  • 400 g Carrots Peeled and sliced
  • 50 g Butter
  • Salt and pepper
  • 1 tbsp Sunflower oil
  • 50 g Cheese
Metric – Imperial

Instructions

OPTION 1:

  • Put a large saucepan of salted water on to boil and cook the potatoes for 10 minutes. Add the carrots and cabbage and cook for a further 5 minutes.
  • Preheat the GRILL to medium.
  • When the potatoes and the vegetables are cooked through (check by prodding a potato with a knife), drain well and return to the saucepan.
  • Then put the saucepan with the vegetables in (with no water in) back onto the hob heat for 1 minute. (This just allows the water to be removed from the potatoes so they aren't watery when we mash them.)
  • Mash everything well with the butter and salt and pepper.
  • Use the oil to grease a grill proof dish or tin and pile the mash in. Sprinkle on the cheese and put under the grill until golden (about 3-5 minutes).

OPTION 2 (if you're using leftovers):

  • Preheat the oven to 200C/400F.
  • Take all of your cooked, cold potatoes and vegetables and mash well together with butter and salt and pepper. Sprinkle with cheese.
  • Put into the preheated oven and bake for about 30 minutes until hot through (check the middle is hot inside).

Notes

Leftover measurements You can guess approximate amounts of weights here.
Nutritional info This is approximate for the version cooking this from fresh not using leftovers. 

Nutrition

Calories: 406kcal | Carbohydrates: 54g | Protein: 9g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 247mg | Potassium: 1392mg | Fiber: 8g | Sugar: 7g | Vitamin A: 17179IU | Vitamin C: 56mg | Calcium: 155mg | Iron: 2mg

The post Bubble and Squeak {British Classic} appeared first on Taming Twins.

]]> https://www.tamingtwins.com/bubble-and-squeak/feed/ 3 Toad in the Hole {Foolproof Recipe!} https://www.tamingtwins.com/toad-in-the-hole-recipe/ https://www.tamingtwins.com/toad-in-the-hole-recipe/#comments Wed, 02 Nov 2022 10:30:00 +0000 https://www.tamingtwins.com/?p=17319

Is there anything more comforting than the classic English dish Toad in the Hole? Golden baked sausages roasted in a…

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Is there anything more comforting than the classic English dish Toad in the Hole? Golden baked sausages roasted in a light and crispy giant Yorkshire Pudding. This is one recipe that we all need a foolproof, easy version of, and here’s mine!

Best Toad in the Hole recipe straight out of the oven.

This is the kind of dish that we all loved as children but the pressure to come up with a perfect Yorkshire Pudding recipe can make it feel a bit daunting to attempt as adults.

Well, I am here to tell you that it’s not that difficult, you don’t have to worry about perfection here (NEVER!) and that when you find the best Toad in the Hole recipe – and the simplest – you’ll be making this homemade version over and over again.

That said, one rule I beg you to remember – keep the oven door shut! 😜

Why you’ll love this Toad in the Hole recipe

⭐ Ultimate traditional comfort food

⭐ A show-stopper for Sunday lunch

⭐ Low cost and simple ingredients

Close up of a tray of Toad in the Hole - sausages in Yorkshire Pudding - for a recipe.

About Toad in the Hole

It’s a rite of passage for everyone in the land who loves cooking to perfect Yorkshire Puddings, and indeed Toad in the Hole. So what is this strange dish, I hear non-British people cry? And why on earth is it called Toad in the Hole? 

It is a dish made up of sausages cooked inside a big Yorkshire Pudding, which is usually served with vegetables on the side and onion gravy over the top. We are proud of our humble origins of Yorkshire Puddings, which date back to the 18th century and were a way for the poor to feed their families (they are made up of eggs, flour and milk). 

Adding a little meat meant a whole meal was on offer, so a Toad in the Hole recipe helped to bulk up meals that had meagre meat portions. So, nothing at all to do with toads! Here’s a theory in The Culture Trip as to how that name might have come about.

Ingredients for Toad in the Hole

Ingredients for best Toad in the Hole recipe.
  • Sunflower oil – Olive oil won’t work as well here as it needs to get up to a very high temperature
  • Sausages – As good quality as you can afford and nice plump ones
  • Milk – Semi-skimmed is fine
  • Eggs – Medium sized
  • Plain flour – Regular plain baking flour
  • Salt – I like sea salt

How to make the Toad in the Hole recipe

Sausages reading to be roasted - step 2

1. Preheat the oven, add sausages to oil and coat. Put into cook.

How to make Yorkshire pudding batter for sausages step 2

2. Start the batter by whisking the flour and eggs together.

Toad in the Hole recipe step 3.

3. Add a little liquid at a time to the mixture and whisk into a smooth batter.

Toad in the Hole recipe step 4.

4. Add the batter to the sausages and cook for about 30 minutes until golden.

Hint: Do not open the oven door until the batter has been cooking for at least 25 minutes!

Substitutions

  • Veggie sausages – If you want to make this as a Vegetarian Toad in the Hole, veggies sausages are fine to use. They might need slightly less cooking time, so keep an eye on them and adjust according to the timings on the pack.

Leftovers

This is best eaten immediately if you want the best results (allowing a few minutes for it to be easier to remove from the tin as mentioned below) but you can get ahead by making the batter earlier and refrigerating. You can also brown the sausages first to save time.

If you want to reheat Toad in the Hole, you can do this in the microwave or oven covered up with foil, but it may become soft in the microwave and dry out a little in the oven.

Top tips for making Toad in the Hole

Don’t open the oven door!
This is a well-known fact in Yorkshire Pudding-land. But I repeat: DO NOT OPEN THE OVEN DOOR until at least 25 minutes into the cooking time. If you do, your batter will sink. 

Use a tin rather than ceramic dish: 
This will help your batter to rise as it will reach a higher temperature. I actually think this is pretty key to the dish.

Getting your Yorkshires to rise: 
Toad in the Hole needs a hot dish with plenty of oil. Using a metal baking tin and adding the batter quickly is recommended. Also, the dish needs to be large enough so that the batter can creep around the edges (at least 30cm x 25cm ideally).

What to serve with Toad in the Hole?

Toad in the Hole FAQs

How do you make smooth Yorkshire Pudding batter?

I find using a very small whisk works best if you have one, or an electric whisk. (I recommend this whisk). Add SOME of the liquid first (in this case I add the eggs first), then mix until it’s a smooth paste, and then add the milk gradually, each time making sure the mixture is smooth before adding more.

How do you stop Toad in the Hole from sticking to the pan?

To prevent the Toad in a Hole from sticking, wait for 5-10 minutes after cooking before trying to remove it from the tin. The batter is more likely to lift in one piece instead of trying to hack it out as soon as it’s cooked!

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Browned sausages in a Yorkshire Pudding batter to make a perfect Toad in the Hole.
Print

Toad in the Hole {Foolproof Recipe!}

The comforting classic is pure perfection when the day calls for it – the best Toad in the Hole recipe is all we need to please everyone.
Course Main Course
Cuisine Family Food
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 787kcal
Author Sarah Rossi

Ingredients

  • 2 tbsp Sunflower oil
  • 8 Sausages About 450g
  • 150 g Plain flour
  • Pinch Salt
  • 3 Eggs
  • 200 ml Semi-skimmed milk
  • 50 ml Water
Metric – Imperial

Instructions

  • Preheat the oven to 220°c/425F fan.
  • Add the oil and sausages to a metal oven proof dish and stir to coat everything with the oil. Place the dish in the oven and cook for 10 minutes.
  • Whisk the flour and salt with the eggs until you have a very smooth, very thick paste.
  • Add about a third of the milk, whisk until smooth, add the rest, along with the water and again whisk until totally smooth.
  • Remove the dish from the oven and then pour in the batter around the sausages.
  • Return to the oven and reduce the temperature to 200°C/400F. Cook for 30 minutes. DO NOT OPEN THE OVEN until at least 25 minutes has passed! Serve immediately when crisp and golden.

Notes

Serve with How about my Simple Onion Gravy recipe?
Oven door: DO NOT OPEN it until at least 25 minutes into the cooking time or the Yorkshire pudding it will sink. 
Tin: Try to use a metal tin rather than ceramic dish as this will affect the cooking temperature. It needs to be large enough so that the batter can rise and creep around the edges (at least 30cm x 25cm ideally).
Add the batter quickly: This will help it to rise.
To serve: Best served with mashed potatoes, onion gravy and vegetables.
 

Nutrition

Calories: 787kcal | Carbohydrates: 31g | Protein: 35g | Fat: 57g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.4g | Cholesterol: 249mg | Sodium: 1153mg | Potassium: 577mg | Fiber: 1g | Sugar: 3g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 4mg

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