Classic toad in the hole

Classic toad in the hole


76 people made this

About this recipe: For me there is no other food that says "Great English Dishes", than Toad In The Hole served with mash potato and a lovely rich onion gravy. The recipe below is just a lovely plain one, but you can tweak it by adding a teaspoonful of horseradish sauce to the batter mix, or a teaspoonful of English mustard. You could add some dried herbs like oregano, thyme or rosemary. Please experiment and let us know any tweaks that have worked for you.

andyh Northamptonshire, England, UK

Serves: 4 

  • 125g plain flour
  • 1 teaspoon salt
  • 2 large eggs, preferably free range
  • 300ml water, milk or beer
  • a twist of black pepper
  • 2 tablespoons cooking oil or lard
  • 6 to 8 sausages of your choice

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Mix the flour and salt in a large bowl. Make a hollow in the centre and add the eggs.
  2. Mix whilst gradually adding the liquid. Use a whisk to beat out any lumps of flour.
  3. Leave the batter to stand, the longer you can leave it the better, I personally make my batter the night before and then leave in the fridge overnight.
  4. Heat the oven to 220 C (gas mark 7). Heat the lard or cooking oil in a high sided roasting tin, add the sausages and cook for 10 minutes.
  5. Place the roasting tin over a high flame until the fat smokes (the pan and oil must be very hot), pour in the batter and return to the oven. Bake for 25 - 30 minutes and serve.

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Reviews (15)


One of the best recipes I've tried for toad in the hole, although I'll reduce the salt to half a teaspoon next time. - 02 Mar 2014


Brilliant recipe, I added six rashers of chopped streaky bacon, one teaspoon of English mustard and a large chopped onion and cooked it in my Dutch Oven. It came up lovely, served with cheese and butter mash, steam fried veg and onion gravy. (I have uploaded a picture.) - 20 Feb 2014


Yes, this worked fine. I'm never quite sure how much of what to put in (i.e. eggs, milk, flour) and this worked really well. I was worried it was a bit thin, but actually it rose beautifully. I turned mine down after 1/2 hour as it was done by then. - 05 Feb 2012

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