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Toad in the Hole with Dijon Mash Potato and Red Wine Onion Gravy
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4.84 from 6 votes

Easy Toad in the Hole

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!
Prep Time5 mins
Cook Time40 mins
Resting Time30 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: British
Servings: 4
Calories: 665kcal
Cost: £1.50 / $2

Equipment

  • Suitably Sized Baking Dish (see notes)
  • Tongs (for flipping sausages)
  • Medium Sized Bowl
  • Whisk
  • Jug

Ingredients

  • 8-10 Good Quality Pork Sausages
  • 1 cup / 128g Plain Flour
  • 1 cup / 250ml Milk
  • 1 cup Eggs, beaten
  • 2 tbsp Oil (vegetable or sunflower)
  • few sprigs of Rosemary (optional)
  • Salt & Black Pepper, to taste

Instructions

  • Start with your batter. Grab a suitably sized bowl, pour in 1cup/128g flour and make a small well in the centre. Pour in 1 cup beaten eggs, then whisk until smooth. Gradually pour in 1cup/250ml 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 as long as you have time for (30 minutes up until in the fridge overnight).
  • Place 8-10 sausages in a suitably sized dish with 2 tbsp of oil. Pop in the oven at 220c/430f for 10-12 minutes, or until they begin to brown on the top and the oil is piping hot. Important that 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 (optional). Be careful the oil doesn't spit back at you. Work quickly and/or place on the hob (only if your dish is heat resistant to hobs!). Important for the oil to stay piping hot as you pour in the cold batter.
  • Place back in the oven for 25-30 minutes. Do not open the door before 25 minutes otherwise the batter may collapse.

Video

Notes

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 quite as well 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. In all cases it's important for the batter to be COLD when it hits the batter.
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) Rosemary - Completely optional. I just throw it on top and avoid the stalks when eating because I'm lazy!
e) What to serve with Toad in the Hole? - Mustard Mash and Red Wine Onion Gravy is a must, Garlic Green Beans and Honey Balsamic Carrots are optionals!
f) Calories - using sunflower oil, 9 medium pork Cumberland sausages, whole milk, medium eggs and no gravy. Based on a division of 4.

Nutrition

Calories: 665kcal | Carbohydrates: 32.4g | Protein: 32.3g | Fat: 44.2g | Saturated Fat: 13.9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20.9g | Trans Fat: 0.14g | Cholesterol: 234mg | Sodium: 1447mg | Potassium: 517mg | Fiber: 1g | Sugar: 4.3g | Vitamin A: 750IU | Calcium: 120mg | Iron: 4mg