Toad in the hole


Toad in the hole is a Biritsh classic. I was told how to make it by my husband and I love it ever since. it`s a good comforting dish, that he usually drowns in gravy and HP sauce. I personally love it with a pint of Guinness 🙂


  • 120g white flour
  • 4 large eggs
  • 300 ml milk
  • 8 good quality pork, beef or any other sausage you like
  • 2 tbsp oil



  • To make the batter, sift the flour into a large bowl

  • Make a well in the center of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.

  • Preheat the oven to 200 degrees

  • Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Set aside

  • Brush small tray with oil and heat in the oven for five minutes or until the oil is hot and hazy.

  • Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.

  • Serve with gravy and HP


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