This £5 British Dinner Feeds the Whole Family (Only 30 Minutes of Work!)

📖 My cookbook, Nan Susie Cooks, is available now: 👉 https://nansusie.com/cookbook/ Now then, love — if your toad in the hole keeps coming out flat, pale, soggy or full of grey sausages, there’s a good chance the recipe isn’t the problem. It’s what happens before the batter ever goes in the oven. In this video, I’m showing you 7 old-fashioned British tricks for proper toad in the hole — tall, golden, crisp around the edges and soft in the middle. And the best part? You can feed four people, with mash, gravy and veg, for under £5. You’ll learn why: 🥘 A metal roasting tin works better than glass or pottery 🌭 The sausages should always be browned first 🔥 The fat needs to be smoking hot before the batter goes in 🥚 You don’t need scales to make the batter properly 🚪 Opening the oven door too early can ruin the rise 🧅 Slow-cooked onion gravy makes all the difference ⏳ Resting the batter can make it lighter and crispier The biggest mistake? Pouring batter into a tin that isn’t hot enough. You want that batter to hit the fat and hiss straight away. That sudden heat is what helps the edges set and sends the batter climbing up around the sausages. And once it’s in? Leave that oven door alone. For the first twenty minutes, don’t open it — not even for a peek. Then there’s the batter itself. My mum never used scales. She cracked the eggs into a measuring jug, checked where they came up to, then used the same amount of flour and the same amount of milk. Eggs, flour and milk — equal by the jug. Simple, cheap and it works. And don’t rush the gravy either. Cook your onions slowly until they’re soft and sticky, then use a little of your potato water instead of throwing it away. That starch helps make the gravy smoother and fuller. Now for the important question: Do you pour the gravy over the whole toad in the hole… Or serve it in a jug on the side so the crispy edges stay crisp? I’m a jug woman, love. And if you’re trying to stretch the budget even further, I’ll also show you how my mum fed six of us with the same eight sausages by cutting them in half, increasing the batter and adding a little more mash. That’s proper old-fashioned cooking. Not fancy. Not expensive. Just knowing how to make a little go a long way. 💬 Tell me in the comments: Gravy over, or gravy in the jug? And let me know where you’re watching from. Subscribe for more old-fashioned British recipes, simple cooking tricks and the meals our mums and nans knew how to make properly. See you Sunday, love! #NanSusieCooks #ToadInTheHole #BritishCooking #BudgetMeals #TraditionalRecipes #ComfortFood