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Toad in the Hole

Toad in the Hole has always been a favourite of mine, ever since I was a kid, and it’s a British classic while is filling and comforting and it’s Britishness is only enhanced by it’s wonderfully strange name. 

Toad in the Hole is not only a wonderful comfort food, it’s also delightfully simple as you’ll see with this recipe. It’s also perfect with an onion gravy, which I also describe how to make too. Give a try if you’re stuck for quick meal of a weeknight!

The amount of below are approximates, because you can actually use a cup or mug as a measurement for the flour, eggs and milk!

Toad in the Hole

Print Recipe
Serves: 3 - 4 Cooking Time: 35 mins


  • For the Toad in the Hole:
  • 250g Plain Flour (approx.)
  • 325ml Milk (approx.)
  • 6 x Eggs (approx.)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 6 x Good Quality Sausages
  • Sunflower Oil
  • For the onion gravy:
  • 1 x Onion
  • 1 x Sprig of Rosemary
  • 500 ml Beef Stock
  • 1 tbsp Cornflour
  • Olive oil, for frying



Preheat an oven to 220°C (200°C Fan)/450°F/Gas Mark 7.


First, measure out your flour, eggs and milk using three cups of the same size - this is surefire way to ensure your batter is perfect every time.


To make the batter, start off by cracking the eggs into a large bowl, to ensure plenty of air, and then whisk thoroughly so the eggs are well beaten and full of air.


Then add the flour, a bit at a time, and gradually mix this into the eggs to form a paste.


Next, pour the milk into the egg and flour paste mixture and whisk thoroughly again so that it's all well combined and full of air and there are no lumps.


Season with salt and pepper, put to one side and leave to rest for at least 30 minutes.


Take a large roasting dish, and add a generous amount of oil - enough to coat the bottom of the roasting tin.


Add your sausages into the roasting tin, and then put into the oven to cook for 10 - 15 minutes and also really heat up the oil.


Remove from the oven again and pour the yorkshire pudding batter around the sausages and put back into the oven for around 20 - 25 minutes. Try not to open the oven while it's cooking.


While the Toad in the Hole is cooking, get started on your onion gravy - put a frying pan over a medium heat and add in the olive oil.


Add the onions to the pan and gently cook them for about 10 minutes to soften. You don't want them to get brown and char.


Once the onions have softened, strip the leaves off the rosemary and finely chop it, then add into your onions.


Add the tablespoon of cornflour and stir into the onions. Make sure to cook it out for a good minute to get rid of the raw flour taste.


Turn up the heat to high and gradually add in your beef stock, stirring it into the onions. Simmer it for a good ten minutes so the liquid reduces and you get a nice, thick gravy.


Remove the Toad in the Hole from the heat and serve with the onion gravy. Add sides of your choice, or enjoy on it's own!

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