I love this Toad in the Hole because it’s easy, reliable, and always turns out beautifully puffed with crisp edges and tender sausages nestled inside. The batter is light yet flavorful, and the entire dish feels like the essence of cozy home cooking. With just a few simple ingredients, I can create something that tastes like it took all day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tbsp Sunflower oil 8 Sausages, About 450g 150 g (1.25 cups) Plain flour Pinch Salt 3 Eggs 200 ml (1 cups) Semi-skimmed milk 50 ml (0.25 cups) Water
Directions
I start by preheating my oven to 220°C/425°F fan. I pour the sunflower oil into a large metal ovenproof dish and add the sausages, turning them to coat evenly. I place the dish in the oven for 10 minutes so the sausages begin to brown and the oil gets nice and hot.
While the sausages cook, I whisk together the flour, salt, and eggs in a bowl until I have a thick, smooth paste. I gradually add about a third of the milk and whisk until smooth, then add the rest of the milk and the water, continuing to whisk until the batter is silky and lump-free.
Once the sausages are browned, I carefully remove the hot dish from the oven and quickly pour the batter around the sausages. I return the dish to the oven, immediately lowering the temperature to 200°C/400°F, and bake for 30 minutes. I make sure not to open the oven door for at least 25 minutes—this is the secret to getting that perfect rise.
When the top is puffed, crisp, and golden, I serve the Toad in the Hole straight from the oven, ideally with onion gravy, mashed potatoes, and a heap of vegetables.
Servings and Timing
This recipe serves 4 people. Prep Time: 5 minutes Cook Time: 40 minutes Total Time: 45 minutes
Variations
Sometimes I like to use flavored sausages—like caramelized onion or Cumberland—for an extra boost of flavor. I’ve also made this dish with vegetarian sausages, and it turns out just as satisfying. If I want a little twist, I add chopped herbs like thyme or rosemary to the batter. For a festive version, I sometimes add a touch of mustard powder or grated cheese to the mix before baking.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. When I’m ready to enjoy it again, I reheat it in the oven at 180°C/350°F for about 10 minutes until the batter crisps back up. I avoid microwaving it since that can make it soggy. The batter can also be prepared a few hours in advance and kept in the fridge until ready to use—just give it a quick whisk before pouring.
FAQs
Why is it called “Toad in the Hole”?
The name is said to come from the sausages peeking out of the batter like toads from their burrows—though there’s no toad involved!
Can I make this with vegetarian sausages?
Yes, I often use vegetarian sausages, and it works wonderfully. Just brown them slightly less before adding the batter.
Why did my batter not rise?
It’s usually because the oil wasn’t hot enough or the oven door was opened too early during baking.
Can I use a ceramic dish instead of metal?
I prefer a metal tin since it gets hotter and helps the batter rise better, but ceramic will work in a pinch.
Should I rest the batter before baking?
I sometimes let the batter rest for 20–30 minutes—it can help the texture become smoother and lighter.
What sausages work best?
I like using thick, good-quality pork sausages, but chicken or even plant-based versions also work.
Can I make mini versions?
Yes, I pour the batter into muffin tins and bake smaller portions for about 20–25 minutes.
Why is my Toad in the Hole soggy at the bottom?
That happens if the oil wasn’t hot enough before adding the batter—make sure it’s sizzling when poured in.
Can I freeze Toad in the Hole?
Yes, once cooled, I wrap it tightly and freeze it for up to a month. I reheat it in the oven until hot and crisp.
What’s the best side dish for this?
I love serving it with onion gravy, mashed potatoes, and peas—it’s the perfect traditional pairing.
Conclusion
I find this Toad in the Hole to be the ultimate British comfort meal—simple, hearty, and always satisfying. The golden batter, tender sausages, and rich, savory flavor make it an all-time family favorite. Whether I’m cooking it for Sunday lunch or a midweek treat, it always brings that perfect touch of cozy warmth to the table.
This classic Toad in the Hole is a comforting British dish made with juicy sausages baked in a light, golden Yorkshire pudding batter. Crispy on the edges and soft in the center, it’s the perfect hearty meal for any day of the week.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 tbsp sunflower oil
8 sausages (about 450g)
150 g (1 1/4 cups) plain flour
Pinch of salt
3 eggs
200 ml (1 cup) semi-skimmed milk
50 ml (1/4 cup) water
Instructions
Preheat the oven to 220°C/425°F fan. Pour the sunflower oil into a large metal ovenproof dish and add the sausages, turning to coat them evenly.
Place the dish in the oven for 10 minutes until the sausages begin to brown and the oil is sizzling hot.
Meanwhile, whisk the flour, salt, and eggs together in a bowl to form a thick paste. Gradually add one-third of the milk, whisking until smooth, then add the remaining milk and water until the batter is silky and lump-free.
Carefully remove the hot dish from the oven. Quickly pour the batter around the sausages and return it immediately to the oven. Lower the temperature to 200°C/400°F.
Bake for 30 minutes without opening the oven door until the batter has risen, crisped, and turned golden brown.
Serve hot, ideally with onion gravy, mashed potatoes, and vegetables.
Notes
Use a metal roasting tin for the best rise and crispy texture.
Make sure the oil is sizzling hot before adding the batter—this ensures a perfect puff.
Let the batter rest for 20–30 minutes before baking for a lighter texture.
For extra flavor, use herby sausages or add mustard powder or chopped rosemary to the batter.
Reheat leftovers in the oven for crispness; avoid microwaving to prevent sogginess.
