I have fond memories of eating my dear Mum's lovely Toad in the Hole, it was a real family favourite, and we often enjoyed it for Saturday lunch!
If you are interested in food and it's History let me tell you, that the original 'hole' dish was created no earlier than the first half of the 18th Century, when batter puddings first became popular. The earliest 'in the hole' dishes make no reference to toads or frogs! In a 1747 book The Art of Cookery by Hannah Glasse there is a recipe for 'Pigeon in the hole' ... then in a diary entry of Thomas Turner in 1757 he mentions a dinner of 'sausages baked in a batter pudding'. It wasn't until 1787 that the first recorded Toad in the Hole was mentioned in the Oxford English Dictionary!
As time went by however, toad in the hole hopped its way into the museum of Treasured British Dishes, enjoyed by all classes, and celebrated as a national dish. Food shortages during and after the war meant that for a while you were more likely to find a toad made of spam than sausage-meat, but eventually the trusty banger (sausage) emerged as the go-to star of the dish.
These days, old toady is even good enough for the royal baby's Auntie, Pippa Middleton, who featured it in her tome Celebrate. Though, admittedly, she does add Parma ham.
I am so pleased to be able to share this lower carb version of the recipe, it uses a mix of almond flour and coconut flour.
75g coconut oil
8 strips of streaky bacon
Serve it with a smooth onion gravy that can be made by gently sautéing 1 large onion (200g) in 30ml butter and 5ml xylitol granules over a very low heat for 30 minutes until soft and caramelized. Add 2 cups of beef stock. Allow it to bubble away over medium heat for 10 minutes. Purée it until fine and season it to taste.
Enjoy your weekend.
All the best Jan