Make it Scotch

Beef Toad in The Hole

  • Prep 15 mins
  • Cook 25 mins
  • Serves 4

Nutrition

  • Kcals 512
  • Fat 23.4g
  • Protein 3.6g
  • Carbohydrates 44.7g
  • Sugar 6.4g
  • Salt 0.9g

Ingredients

Cooking Method

  • 1
    Place the flour, mustard and salt in a bowl and stir in the eggs, followed by the milk. Swap your wooden spoon for a wire whisk and beat until smooth. Cover and chill for 10 mins or until ready to cook.
  • 2
    Heat oven to 220C/200C fan/gas 7. Divide the oil between a 12-hole muffin or deep tartlet tin and heat in the oven for 5 mins.
  • 3
    Stir the beef and spring onions into the batter. Quickly ladle into the heated tin and bake for 20 – 25 mins until well risen and browned - make sure they are cooked all the way through or they will sink as they cool.
  • 4
    Meanwhile, mix together the soured cream, horseradish and dill. Lift the puddings out of the tins and serve warm with the horseradish dip.
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