The Perfect Family Toad in the Hole
A foolproof version of this British favourite—crisp, golden, and perfect with a jug of proper gravy.
As the seasons shift and the garden keeps us well-fed with hearty veg, we lean into simple, warming meals that fill bellies without fuss. Toad in the Hole is one of those comforting classics—wholesome, easy to make ahead, and a big hit with the kids (especially when we twist the sausages into smaller sizes or use chipolatas).
This version is based on my go-to Yorkshire pudding batter, with one non-negotiable rule: rest your batter and get that oil seriously hot. Skip that step and you’ll risk a flat, doughy base instead of a light, golden puff.
Ingredients
- 100g plain flour
- 250ml cold full cream milk
- 3 large eggs
- 1–2 tbsp vegetable or sunflower oil (not olive oil as it will not get hot enough)
- 6–8 sausages, twisted in half or use chipolatas for little ones
Method
1. Make the batter (ahead of time)
- Place the flour, milk, and eggs into a blender or jug and blitz until smooth.
- Rest the batter for at least 1 hour—4 hours is ideal. This helps the batter puff and set properly in the oven.
No salt needed—the sausages bring plenty of flavour, and it helps keep the batter light.
2. Preheat the oven and cook the sausages
- Preheat your oven to 230°C
- In a metal roasting tin (avoid ceramic or glass), pour in 1–2 tablespoons of vegetable or sunflower oil. These oils handle high heat—olive oil doesn’t get hot enough, and using the wrong one is the fastest way to end up with a dense, soggy pudding.
- Add your sausages and roast for 15 minutes, turning halfway, until starting to brown and the oil is piping hot.
3. Add the batter (and don’t hesitate!)
- Quickly remove the tray from the oven and pour in your cold batter—it should sizzle as it hits the oil.
- Immediately return the tray to the oven and shut the door firmly.
- Bake for 20 minutes without opening the door—any peeking will collapse the rise.
This step is all about heat. A cold batter meeting hot oil in a hot oven = beautifully puffed Yorkshire pudding with crisp, golden edges and no doughy middle.
4. Serve
- Serve straight from the oven with steamed garden veg and a good pour of classic gravy. (We skip the onion here and stick with a rich, traditional version—perfect for soaking into the edges.)
Optional Additions
- Add a few sprigs of rosemary or thyme to the sausages for a fragrant twist.
- For extra crispness, you can preheat the empty tin and oil before adding the sausages—but this step can be skipped if you’re working fast.
Toad in the Hole is the kind of recipe that feels like a big hug at the end of a long day—especially on chilly nights when the fire’s on and the garden’s resting.