Easy Toad in the Hole plated with mash
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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
Author: Chris Collins


  • 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.



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.


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