Toad In The Hole Recipe
Crisp-edged, golden-brown batter hugging sizzling sausages — Toad in the Hole is the ultimate British comfort food. This foolproof recipe promises nostalgic flavor with a perfect puff every time.
Whether you’re feeding a family or just craving something hearty, this savory dish delivers cozy satisfaction in under an hour with minimal prep.
Star Players in This Toad in the Hole Recipe
- Sausages – Juicy and rich, they’re the savory centerpiece. Traditional pork sausages bring the classic flavor, but any good-quality sausage will work.
- Plain Flour – The backbone of the Yorkshire pudding-style batter. It creates the structure and light rise that hugs the sausages.
- Eggs – Essential for binding and puffing. They lend richness and that signature crisp-tender texture.
- Semi-Skimmed Milk – Adds moisture and smoothness, ensuring the batter remains tender yet airy.
- Water – Just a splash helps balance the batter’s consistency, promoting better rise.
- Sunflower Oil – A high-smoke-point oil that gets blistering hot, crucial for that dramatic batter lift and golden crust.
- Salt – Just a pinch brings balance, subtly enhancing all the other flavors.
Let’s Make Magic: How to Cook Toad in the Hole
Start with a hot oven — this is non-negotiable. Roast the sausages in oil until they’re sizzling and browned, the dish piping hot.
Whisk the flour, salt, and eggs until thick and smooth, then slowly add milk and water to create a pourable batter.
Carefully pour the batter into the hot tin, letting it bubble around the sausages. The sizzle is key.
Bake without opening the oven door — seriously — for 30 minutes until the batter is puffed, crisp, and deeply golden.
Tricks & Twists: Tips for Perfect Toad in the Hole
Timing and temperature are everything here. Preheating both the oven and the dish ensures the batter gets the dramatic rise you’re after. A metal tin helps achieve a higher, crisper finish than ceramic.
Resist temptation — opening the oven door before the 25-minute mark is the fastest way to sink your pudding.
For variations, swap in herby chicken sausages or go vegetarian with plant-based links. Add mustard, rosemary, or caramelized onions to the batter for extra depth. This dish loves customization.
Serve it traditionally with buttery mashed potatoes, a ladle of onion gravy, and seasonal greens. It’s comfort on a plate.
Storing the Goodness: Leftovers and Reheating Tips
Toad in the Hole tastes best straight from the oven, but leftovers can be surprisingly good. Cool completely before storing in the fridge, where it keeps well for up to two days.
Reheat in a hot oven to revive the crisp edges — the microwave will soften it too much. If you want to freeze it, slice portions and wrap tightly. Reheat from frozen at 180°C (350°F) for about 20 minutes.
While nothing beats the fresh-out-of-the-oven version, a quick reheat can still bring back that cozy charm.
Toad In The Hole Recipe
Ingredients
- 3 Eggs
- 200 ml 1 cup Semi-skimmed milk
- 150 g 1.25 cups Plain flour
- 2 tbsp Sunflower oil
- 50 ml 0.25 cups Water
- Pinch Salt
- 8 Sausages approximately 450g
Instructions
- Preheat your oven to 220°C (425°F fan). Place the sausages in a metal roasting tin, drizzle with sunflower oil, and stir to evenly coat. Insert the dish into the oven and roast for 10 minutes.
- Meanwhile, combine plain flour and a pinch of salt in a bowl. Add the eggs and whisk until a dense, smooth batter forms. Incorporate one-third of the milk, mixing thoroughly to eliminate lumps. Add the remaining milk and water, whisking until the batter is entirely homogeneous and fluid.
- Carefully remove the hot dish from the oven. Immediately pour the prepared batter into the tin around the partially cooked sausages. Promptly return the tin to the oven, reducing the temperature to 200°C (400°F).
- Bake for 30 minutes undisturbed. Refrain from opening the oven door for at least the first 25 minutes to ensure the batter rises properly. Once risen and golden, remove and serve at once.
