Toad in the hole is one of my favourite recipes. There’s nothing better than some tasty sausages cooked in what is essentially a Yorkshire pudding!
When you pour some onion gravy over the top, it’s the perfect comfort dish.
How To Make An Easy Toad In The Hole
Thankfully you need very few ingredients to make the best toad in the hole ever!
The ingredients you need for toad in the hole are;
- plain flour, eggs and milk for the batter
You can optionally add in some seasoning and extra flavours such as salt, pepper or some mustard.
The easiest part of making toad in the hole is the preparation, the trickier part is the cooking process with problems such as the batter not rising, or not cooking through enough being the most common. See the tips below for troubleshooting.
Making The Perfect Toad In The Hole Batter
I tend to go all in on the batter – I don’t like a toad in the hole where the batter is minimal! It does tend to mean the sausages are well and truly surrounded in batter, but it tastes amazing!
This is the recipe I use for 4 generous servings, feel free to scale back the batter if it feels too much for you.
Add 240g plain flour and any seasoning to a large mixing bowl and crack 4 eggs into it. I use an electric mixer to blend them together, it helps to remove any flour lumps. Slowly add in 350ml milk, I use semi-skimmed milk.
While I’m making the batter, I switch the oven on (200C Fan/220C/Gas Mark 7) to preheat. This is also the time to heat up your baking tin – it’s best to use a metal tin (see tips below).
As I use more batter for my toad in the hole I need to use a tin that is big enough – for this recipe I used a metal tin that is 20cm x 30cm in size.
Add some oil to the tray – I use sunflower oil, but any oil which can withstand high heats can be used. Add enough oil to coat the bottom of the tray. You need to let the oil and tin heat up for at least 10 minutes, essentially it needs to get as hot as it possibly can – the batter depends on it!
After 5 minutes, add the sausages to the tin so that they can brown up.
Once the tin and oil is smoking hot – get ready to pour the batter in over the sausages. It pays to be as quick as you can when doing this – you want both the tin and oil, as well as the oven, to retain as much heat as possible. Don’t leave the oven door open too long. Heat is your friend when making toad in the hole!
Cook the toad in the hole for 30 minutes, or until it has risen and the batter is golden brown in colour.
What Are The Best Sausages For Toad In The Hole?
There are plenty of different types of sausages you could use in a toad in the hole, and the best type is your favourite one! But if you can’t choose, I like to use chipolatas as they are smaller, or, if not, Cumberland is a good option.
Why Does My Toad In The Hole Not Rise?
The batter of a toad in the hole should be very light and airy and risen above the sausages. If after cooking the batter is more cake like and a bit sunken, check the following;
- Use a metal baking tin rather than a ceramic or stone dish. A metal tin will heat up to a higher temperature more quickly, helping the batter to rise.
- Heat a little oil in the baking tin in the oven before adding the batter.
- Make sure you are using plain flour and not self-raising flour.
- Don’t be tempted to take a peek by opening the oven door during the cooking time.
Why Does My Toad In The Hole Stick To The Dish?
To stop the batter of your toad in the hole from sticking to the baking tin you need to make sure it is well oiled and the oil is smoking hot before adding the batter. Use an oil that can cook at high heat such as sunflower oil and leave it to heat up in the oven for at least 10 minutes before adding the batter.
Why Is My Toad In The Hole Soggy In The Middle?
If your toad in the hole is soggy and stodgy in the middle after the cooking time it means it isn’t cooked through and hasn’t risen properly – see the reasons above under ‘Why Does My Toad In The Hole Not Rise?’
Also, you could be adding too many sausages for the tin and batter, or they could be too close together. Spread them out to give the batter space to rise.
What To Serve With Toad In The Hole
Side dishes could include peas, broccoli, runner beans, salad.
- 240g plain flour
- 4 eggs
- 350ml semi skimmed milk
- Pinch of salt
- 2 tbsp oil (I use sunflower oil)
- 12 chipolata sausages*
- Preheat the oven to 200C (fan)/220C/Gas Mark 7.
- Add oil to a 20cm x 30cm metal baking tin and place in the oven.
- After 5 minutes, add the sausages to the tin and return to the oven for a further 5 to 10 minutes until the sausages are browned and the oil is smoking hot.
- Whilst the tin is heating up and the sausages are browning you can prepare the batter.
- Place the flour in a large mixing bowl and add seasoning as preferred (salt and pepper).
- Crack the eggs into the flour and whisk either by hand or with an electric mixer.
- Slowly add the milk, a little at a time, until it is well mixed.
- Add the batter to the hot baking tin. Try and do this bit really quickly so that the tin and the oven don't lose too much heat.
- Cook in the oven for 30 minutes, until the batter is well risen and golden brown in colour.
*you can substitute the 12 chipolatas for 8 larger sausages.
It's best to use a metal tin instead of a stone dish.
Use an oil that can withstand high heats - sunflower is a good option.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1027Total Fat: 72gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 40gCholesterol: 318mgSodium: 1835mgCarbohydrates: 52gFiber: 2gSugar: 7gProtein: 40g