Toad in the Hole
Classic British comfort: juicy pork sausages baked in a crisp, billowy Yorkshire-pudding-style batter, finished with a glossy onion gravy. Great for a cosy Sunday supper or rescuing a midweek dinner.
Toad in the hole is Britain’s answer to the very satisfying idea of sausage meets Yorkshire pudding — comforting, economical and reliably crowd-pleasing. It’s proper Sunday-supper territory, but quick enough for a midweek rescue.
The trick is in a hot tin, a rested batter and not opening the oven mid-rise. Do those and you’ll get a dramatic puff every time; ignore them and you’ll end up with a soggy disappointment (we’ve all been there). Serve with onion gravy and something green to feel virtuous-ish.
Ingredients
- 8 good-quality pork sausages
- 225 g plain (all-purpose) flour
- 4 large eggs
- 300 ml whole milk
- 5 ml salt
- black pepper — to taste
- 30 ml vegetable oil (for batter)
- 30 ml sunflower or vegetable oil (for tin)
- 15 g unsalted butter (for gravy) — 1 tbsp
- 1 large onion — thinly sliced
- 15 ml plain flour (for gravy)
- 300 ml beef or vegetable stock
- 5 ml Worcestershire sauce — optional
- fresh thyme or chopped parsley — to garnish (optional)
Equipment
- large roasting tin (approx 23x33cm or similar)
- whisk
- mixing jug or large mixing bowl
- oven gloves
- measuring jug
Instructions
Take the milk and eggs out of the fridge so they come up towards room temperature while you preheat the oven (cold batter is less likely to rise). Preheat the oven to 220°C (200°C fan) / 425°F. Put a large 23x33cm (approx) roasting tin in the oven to heat for at least 10 minutes.
Make the batter: sift the flour into a large bowl, add the salt and a generous grind of black pepper. Make a well, crack in the eggs and start whisking, gradually pouring in the milk to make a smooth, loose batter. Whisk in 2 tbsp vegetable oil. Leave to rest for 20–30 minutes at room temperature.
Remove the hot roasting tin from the oven (use oven gloves). Add 2 tbsp sunflower/vegetable oil to the tin and immediately return to the oven for 2–3 minutes until the oil is very hot and just starting to shimmer.
Carefully remove the tin. Arrange the sausages in the hot oil and roll them to coat. Return the tin to the oven and roast the sausages for 10–12 minutes — you want them coloured but not necessarily fully cooked through (they’ll finish in the batter).
Once sausages are coloured, quickly and carefully remove the tin from the oven. Pour the rested batter evenly over the sausages — do this briskly so the tin stays hot. Return straight to the oven.
Bake until the batter is well risen, puffed and golden brown at the edges, about 25–30 minutes. Do not open the oven door during this time or it will collapse.
While the toad in the hole is baking, make the onion gravy: melt 1 tbsp butter in a small frying pan over medium heat, add the sliced onion and cook gently for 8–10 minutes until soft and sweet. Sprinkle over 1 tbsp flour, stir for 1 minute, then gradually whisk in 300 ml stock and 1 tsp Worcestershire sauce (if using). Simmer for 6–8 minutes until thickened slightly. Season to taste.
When the toad in the hole is puffed and golden, remove from the oven. Let it stand for 2 minutes (it will settle slightly). Scatter with fresh thyme or parsley if using, carve into portions and serve straight away with the onion gravy.
Tips
- Bring eggs and milk to room temperature before mixing — cold liquid knocks the air out of the batter and reduces rise.
- Heat the tin and oil until very hot (it should shimmer) — this sudden heat makes the batter puff instead of absorbing oil.
- Rest the batter for 20–30 minutes; if you’re pushed for time you can use immediately, but the texture will be slightly denser.
- Don’t open the oven while the batter is rising — even a quick peek can make it collapse.
- Leftovers can be reheated in a hot oven (200°C/400°F) for 10 minutes to crisp the edges back up; avoid microwaving unless speed beats texture.
Substitutions
pork sausages → veggie/vegan sausages (use brands designed for roasting)
Noticeably differentplain flour → gluten-free plain flour blend (1:1)
Stays closewhole milk → oat or soy milk (full-fat if possible)
Stays closesunflower/vegetable oil → beef dripping or lard for a richer, more traditional flavour
Stays close
Nutrition
Per serving · estimated
- 820
- Calories
- 38 g
- Protein
- 42 g
- Carbs
- 48 g
- Fat
- 3 g
- Fibre
- 6 g
- Sugar
- 950 mg
- Sodium
FAQ
Why didn’t my batter rise?
Most common causes: the tin/oil weren’t hot enough, the batter was too cold or it was disturbed (oven door opened). Make sure the tin is very hot and the batter is at room temperature.
Can I make the batter the day before?
You can mix the batter ahead and keep it covered in the fridge, but bring it back to room temperature before using and give it a short whisk — it won’t rise as dramatically as freshly rested batter.
Can I use pre-cooked sausages?
Yes — but reduce the initial roasting time: you’re mainly colouring them so they don’t overcook. Pre-cooked sausages will brown faster.
How do I reheat leftovers?
Reheat in a hot oven (200°C/400°F) on a tray for 8–12 minutes to crisp the edges. Microwaving makes the batter soggy.
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