Toad in a Hole

Discover the comforting and classic British dish with this Toad in a Hole recipe. This hearty and simple dish features sausages nestled in a golden, savory Yorkshire pudding batter topped with onion gravy to create a delicious and satisfying meal.

Ingredients and substitutions for Toad in a Hole

• Flour: Plain or all purpose flour helps give our batter structure and helps to soak up a little of that milk and egg moisture giving us a nice smooth batter that isn’t too runny.
• Eggs: As well as adding structure to the batter, the eggs bind everything together so are essential.
• Milk: Whole milk was used here and helps add moisture and balance out the flavors from eggs for the moisture in our batter. It also gives it the light result without becoming stodgy. You could substitute with creamy non dairy milk of your preference.
• Sausages: Pork sausages were used here as they're more common in the UK, yet you can make these your own and use your favorite flavor here.
• Rosemary: Adding a level of savory flavors to the dish, fresh rosemary adds nuance, though you can leave out, if you prefer.

See recipe card for quantities.

How to make Toad in a Hole:

Step 1: Get the oil hot: Pour oil into your baking tin and place it in the oven with a second tray on the bottom shelf of your oven.

Step 2: Batter up: Create the toad in the hole batter.

Step 3: Hot sausages: Place the cooked sausages into the baking tin with the hot oil.

Step 4: Batter time: Pour the batter into the tin and bake until the batter has risen and is golden.

Step 5: Golden onions: Cook the onions until lightly golden.

Step 6: It's all gravy: Add the remaining gravy ingredients and cook until it is thickened.

Step 7: Serve: Remove the well golden toad in a hole from the oven, spoon onto individual plates, pour over the grave and serve. Enjoy!

FAQ's for the best Toad in a Hole

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Toad in a Hole

Sylvie Taylor

This traditional Toad in a Hole recipe is a savory baked pancake filled with sausages that seem to create a visual and it is paired with a thick onion gravy and sprigs of rosemary that is sure to brighten cold weather.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Lunch, Main Course

Cuisine British

Servings 4

Calories 846 kcal

Ingredients

  

1x2x3x

Batter

• 310 milliliters / 1 ¼ cups milk
• 160 grams / 1 cup plain flour
• 165 grams / 3 large eggs room temperature

Sausages

• ¼ teaspoon sea salt
• ¾ - 1 cup sunflower oil
• 6 regular sausages
• 1 tablespoon rosemary roughly chopped

Onion Gravy

• 1 large onion peeled and finely sliced
• 14 grams / 1 tablespoon butter
• 1 beef stock bouillon
• 120 milliliters / ½ cup water

Instructions

 

• Preheat the oven to 240C/460F or the highest setting on your oven.
• Place a large tray in the bottom shelf of the oven.

Toad in a hole

• Pour enough sunflower oil into a baking tin until it comes approximately ½ inch up the sides and place in the oven.
• To make the batter, place the milk, flour, eggs and rosemary into a bowl and whisk until smooth. Set aside.
• Add the sausages to the hot sunflower oil in your baking tin very carefully and bake for 10 minutes until lightly golden.
• Remove from the oven and pour in the batter.
• Return to the oven and allow to cook until the batter has risen and is golden, approximately 20 minutes. Do not open the oven door until the batter is fully cooked.

Onion Gravy

• Meanwhile, place 1 tablespoon of the butter in frying pan on low heat and add the onion, cooking until translucent and slightly brown, approximately 15 minutes.
• Add the beef stock bouillon and water and stir to combine.
• Increase the heat to high and stir as it simmers, thickens and reduces to your preference.
• Once thick, remove from the heat and pour into your serving jug.
• Remove the toad in a hole from the oven and top with the onion gravy.
• Serve immediately.

Video

Notes

• Size of the sausages used in this dish: The large sausages mentioned here are the type you would typically get in a multipack from a supermarket so approximately 400 grams/14 ounces of sausages.
• Oil spillage: For this to successfully bake you should place a tray underneath the baking tray in the event of any oil spilling over the edges (this has happened every time in the years I've been making this).
• Leave that oven door shut: Once the batter has been added to the sausages and is in the oven for the bake, don't open the oven door until fully cooked. This is vital to the batter rising so just let the oven do it's thing.

Adapted from Jamie Oliver

Nutrition

Calories: 846kcal

Keyword dinner, savory baking

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