Toad in the Hole

Toad in the Hole

An all-time favourite for all the family, easy to make with regular ingredients and very tasty served with the onion gravy.
ServesPrep / Cooking TimeDifficulty
4 50 minutes 2

If you are using a halogen, all you need to do is grill the sausages on the top rack of the oven first, following the first step. Remove, continue with step 2 and 3 but when it comes to cooking the sausages in the batter, use the lower rack and reduce the cooking time down to 25-30 minutes.


You can make the batter mix a couple of hours ahead of you needing it - just cover and leave to rest until you are ready to add the sausages and cook.



8 pork sausages
2 tsp sunflower oil
150g plain flour
3 eggs
1 tsp salt
1 tsp ground pepper
300ml semi-skimmed milk
50g lard


  • Preheat the oven to 220°C
  • Place the sausages on a grill pan, brush the oil over the sausages and place under the hot grill and cook for 10 minutes, turning now and again, until very lightly brown all over and then remove from the heat.
  • Sift the flour, salt and pepper into a large bowl and then make a well in the centre.
  • Crack the eggs into the well and with a balloon whisk, start whisking the eggs, slowly adding the milk as you whisk.
  • Once the batter is smooth and totally lump free, add enough of the milk to make the batter the consistency of double cream.
  • Now put a knob of lard into a roasting dish and place in the hot oven for 5 minutes.
  • Remove carefully and place the sausages into the roasting dish.
  • Pour the batter into the tin until the batter comes up to two thirds the way up the sausages and they are surrounded but not covered.
  • Pop into the oven immediately and cook for 35-40 minutes or until golden brown.
  • Serve with creamy mash potatoes, peas and onion gravy.
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