This Easy Toad in the Hole Recipe is an absolute British classic. There’s just a few tips and tricks note before you get started, but after seeing how easy this recipe is to make, I guarantee it will become one of your families regular dinners! – Hungry now? Jump to Recipe
For those of you who don’t know what toad in the hole is, it’s a traditional British dish consisting of sausages baked in a Yorkshire pudding batter. For those now wondering what the heck Yorkshire puddings are, just know they are a necessary part of all roast dinners. A way of life if you will.
For the British comfort food connoisseurs among us and those just intrigued to know why I’d ever want to eat something that contains the word ‘toad’, follow me, because this classic toad in the hole recipe is a force to be reckoned with.
Toad in the Hole Batter
When I tell you making a toad in the hole batter is easy, I really do mean it. I’ve been making Yorkshire puddings for as long as I can remember and follow one simple rule that offers the perfect batter consistency every single time.
You ready for it?
1 cup of flour | 1 cup of eggs | 1 cup of milk.
That’s seriously it. And this works across the board with any amount, as long as all 3 ingredients are the same. Heck, use a vase of flour if you feel the need, as long as you follow it with a vase of milk and a vase of eggs.
From there it’s as easy as mixing in the eggs to the flour and forming a thick (lump free) paste. After that just gradually whisk in the milk and you’ve got perfect toad in the hole batter ready to go.
Did I mention this was an easy toad in the hole recipe?
3 Tips for a Perfect Toad in the Hole
- Resting the Batter – For a long time I made toad in the hole without resting the batter, but after making the swap to resting the batter (the longer the better) I came to realise the effect is huge. Not only does resting allow the batter to rise a heck of a lot more, it provides more of that traditional toasty Yorkshire pudding texture, in comparison to a thick pancake.
- Oil – There needs to be oil in the dish before you pour in the batter and the oil needs to be piping hot! You know, the kind where you’re dodging the oil as it violently spits at you? Yeah, that hot. In order to get oil that hot, for heavens sake don’t use olive oil, it can’t take the heat. For this recipe I find either sunflower or vegetable oil will do the trick.
- Keep the door shut – There’s nothing more disappointing than prematurely opening the oven door and watching your toad in the hole batter drastically sink before your eyes. Yep, I’ve been there. If you’ve got a glass oven door then perfect, if not you’re going to have to have faith and only open the door when the time is up.
Keep these tips in mind and the recipe is fool proof!
For me, a toad in the hole makes the perfect dinner because it’s convenient. Sure, it takes a little time to rest and cook, but when it requires just 4 main ingredients and comfortably feeds a family of 4, you really can’t go wrong.
That and there’s literally no skill involved.
Before I started making Yorkshire puddings and toad in the hole, the thought of making a batter kind of freaked me out. But hopefully if you’ve made it this far you’ve realised just how simple it is!
Anywho, let’s tuck in shall we?
All in all this toad in the hole recipe is the perfect dinner for you and your family. Pair it with your fav veg or if you’re like me, a bucket of creamy dijon mash! Just one rule – there must be gravy.
How to make an Easy Toad in the Hole (Full Recipe & Video)
This Easy Toad in the Hole Recipe is an absolute British classic. There's just a few tips and tricks note before you get started, but after seeing how easy this recipe is to make, I guarantee it will become one of your families regular dinners!
- 8-10 Pork Sausages
- 2 tbsp Oil (vegetable or sunflower)
- few sprigs of Rosemary
- 1 cup / 128g Plain Flour
- 1 cup / 250ml Milk
- 4 Eggs, beaten
- Salt & Black Pepper
Start with your batter. Grab a suitably sized bowl, pour in your flour and make a small well. Pour in your eggs, then whisk until smooth. Gradually pour in your milk, whisking in between to ensure all lumps are smoothed out. Add a pinch of salt and pepper, give it a final whisk, then cover and set aside for 30 minutes up until in the fridge overnight.
Place your sausages in a suitably sized pan with 2 tbsp of oil. Pop in the oven at 220c/430f for 10-12 minutes until they begin to brown on the top and the oil is piping hot.
Take out of the oven and flip the sausages. Pour in your batter mixture and chuck a few sprigs of rosemary over the top. Be careful the oil doesn't spit back at you. Place back in the oven for 25-30 minutes. Do not open the door before 25 minutes otherwise the batter may collapse.
Serve with red wine onion gravy!
Watch how to make it!
a) Oil - it's important to use an oil with a high smoking point, so olive oil is definitely not suitable for this recipe. It's crucial to make sure the oil is piping hot before you pour in the batter, so act quick once you get it out the oven. If your baking dish is suitable then place it on the hob whilst you're flipping the sausages and pouring in the batter to keep the oil hot.
b) Resting Time - You can go straight ahead and use the batter without letting it rest, but it won't rise and will have less of a 'toastier' taste to it. Essentially the longer you rest the batter the better, I've just put 30 mins as minimum.
c) Oven Dish Size - The dish I use which fits 8-9 sausages is 10" x 8" and 2" deep. This works absolutely perfectly. In cm that's 25 x 20 x 5.
d) Calories - using sunflower oil, 9 medium pork Cumberland sausages, whole milk, medium eggs and no gravy. Based on a division of 4.
Be sure to check out my Red Wine Onion Gravy recipe to complete your Toad in the Hole!