Cooking Toad-in-the-Hole at the Campsite

Toad-in-the-Hole is a traditional family favourite meal. But can you cook it a campsite using a campfire?

Cooking Toad in the Hole at the Campsite

Toad-In-The-Hole (or sausages cooked in a batter pie for our international readers – yep, no real toads are in this!) is a traditional family favourite meal.

We were camping at the cooler end of the season (a slight frost was expected that night), so we wanted to feed our clan a proper meal to give them plenty of calories through the night (taking on a good meal can help you keep warm through the night).

Toad-in-the-hole is a popular meal and we had all the necessary items to cook it: a Dutch Oven to cook it in, and a gas burner to cook the veggies.

Cooking Toad-in-the-Hole over the Campfire

First off, fry the sausages.

The sausages were sliced to make it easier to fit into the oven (and it makes more go around the hungry mouths we have to feed!).

For frying the sausages in the Dutch Oven you want the heat coming from underneath. You’ll notice that I’m actually using Charcoal Briquettes rather than a proper campfire. These are a lot easier to cook with (as you’ll see later), but the principles are the same.

Fry the Sausages

While the sausages are cooking, make up the batter. Mix self-raising flour, eggs, and milk together.

Ideally, you want to whisk the batter to get plenty of air bubbles in it. Unfortunately, we forgot our whisk. This is probably why our batter didn’t rise that much.

Make toad-in-hole batter

A big bowl is ideal for this but can be difficult getting to the campsite. Fortunately, Outwell make this collapsible mixing bowl. (Click here to see some more collapsible cookware items we’re using).

Once you’ve made your batter you need to pour it over the fried sausages – but if you’re cooking with a Dutch Oven you mustn’t just pour it in.

Dutch Ovens are made from cast iron, and if you pour cold liquids into a hot cast iron pan, the iron will crack.

I let the Dutch Oven cool off for a bit before adding the batter.

Cover Sausages with Batter

With the batter inside you need to convert your Dutch Oven from a frying pan into an oven.

This is easily done by putting hot coals on the lid. With the heat coming from both the top and bottom of the pot it will cook food like an oven.

You can see now why using charcoal briquettes are easier. Doing this with a real fire gets a little tricky.

Cook with coals on top

 

When cooking with hot coals on top of the oven you need to make sure that ash doesn’t get onto the food if you open the lid to check the food.

I use a pastry brush, which I keep with my cooking gear, and it’s ideal for brushing any ash away from the edge of the lid.

Brush away ash

This was the batter once cooked.

As you can see it doesn’t have the normal brown colour. The lesson for next time is that I needed a lot more coals on top to brown off the batter.

I needed a lot more coals on top to brown off the batter

Risen but not enough

…and less coals on the bottom! As you can see, the bottom burnt…slightly.

the bottom burnt…slightly

Burnt Bottom

If you’re wondering how much cleaning of the oven is required after cooking Toad-in-the-Hole, it actually turns out very little….if you have a well-seasoned Dutch Oven (click here to read about seasoning your Dutch Oven).

Clean the Dutch Oven

The result? Well, it certainly wasn’t a perfect toad-in-the-hole. Getting something perfect is all part of the challenge of campfire cooking.

Getting something perfect is all part of the challenge of campfire cooking.

Crispy Toad-in-the-hole

Apart from a very few burnt bits, it actually tasted the same as at home, and soon disappeared off everyone’s plates.

soon disappeared off everyone’s plates

Finished - Could do better

Toad-in-the-hole is something we’ll be trying again in the future. Hopefully, with a bit more success 🙂

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Father to 3 kids, who loves getting out and about (hiking, running, camping, cycling, canoeing...) Co-founded Get Out With The Kids to help other parents enjoy the outdoors with their family.

2 Comments
  1. Hello, been reading up on Dutch oven cooking and found your site. Being from Yorkshire I just thought I’d share the best recipe for Yorkshire puddings. You were using self raising flour which is all wrong I’m sorry to say and they will never rise unless you use plain flour so here goes. You’ll need (for 6 puds) 2oz plain flour,5oz milk, 2 eggs and a pinch of salt and pepper whisk it all together well and put in a hot oven, at home I do 220c fan. As a thought for doing this in a Dutch oven if you put a trivet in the bottom and use a cake tin to put the batter in you can preheat the dutch oven with the tin and oil in and not worry about cracking it from the shock. If you’re making 12 puddings double the mixture but only 1 more egg, so 3 in total. Hope this helps and if you give it a try let me know how it turns out.

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