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How to Make Toad in the Hole {Video Tutorial Included}

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(This post has been updated from the original March 2013 version to provide a better experience for you)

A classic English and Scottish dish, toad in the hole is a meal I remember well from my childhood. Beautifully cooked golden sausages in a fluffy bed of perfect Yorkshire pudding. I don’t actually know what more you could need in life? Maybe a pesto prosiutto yorkshire pudding bake but that’s about it right?!Toad in the hole in a roasting tray on a black and white tea towel

Ok, well I didn’t quite think it was amazing when I was a kid. In fact – I absolutely hated sausages until I was well into my twenties! But it was ok. It’s never too late to enjoy the marvel that is Toad in the Hole. And that I did!

Believe me when I say, I’m making up for lost time too. Some of my other favourite sausage recipes are this epic roast sausage casserole (which I’ve made more times than I can count!) and my easy one pan sausage and beans

Toad in the hole in a roasting tray on a black and white tea towel

Us Brits do love our silly named dishes though don’t we? Bubble and squeak, spotted dick… it’s no wonder we have a dish called toad in the hole! The thing that’s even more strange though, is that no one seems to know where the name actually originated from. There’s ideas, theories and local legends but nothing on paper that confirms it’s true origin. I guess we’ll just never know…
Toad in the hole in a roasting tray on a black and white tea towel

Top Tips for Making Toad in the Hole

If you’ve never actually took the plunge and made your very own toad in the hole, don’t worry – I’m here to help! 

  • Don’t skip resting the Yorkshire pudding batter. It’s the single most important thing you can do for a perfect toad in the hole.
  • You’ve probably heard this a thousand times but – make sure the oil is hot when the batter hits the roasting pan!
  • If your ‘big flavour’ oriented, try using beef fat to cook your toad in the hole. It gives it a great flavour.
  • Don’t make this dish in advance. It’s definitely best eaten straight from the oven with a generous helping of gravy and some vegetables.
  • ‘Don’t open the oven door when you cook Yorkshire Puddings’ is a myth. It’s fine to peek every now and then to check – it won’t affect the rise in any way.

Toad in the hole in a roasting tray on a black and white tea towel

Toad in the Hole Recipe

Here is what you will need to serve 4 people.

(For a printer friendly version, see the recipe card at the end of this post)

  • 200 ml (3/4 Cup + 1 tbsp) Whole Milk
  • 2 Whole Eggs
  • 2 Egg Whites
  • 1 tsp Oregano (Optional)
  • Salt & Pepper
  • 150g (2/3 Cup) Plain Flour
  • 8 Sausages
  • 2 tbsp Olive Oil OR Goose Fat

 

Essential Equipment

  • Large Bowl
  • Jug
  • Roasting Tray

 

Whisk together the milk (200 ml | 3/4 Cup + 1 tbsp), eggs (x 2), egg whites (x 2), oregano (1 tsp) and salt & pepper in a jug.

Sift the flour (150g | 2/3 Cup) into a large bowl then gradually add in the liquid, whilst still whisking. Continue to whisk until you get a smooth batter.

(Alternatively you could put all the ingredients in a food processor and blitz until you achieve the same result.)

Yorkshire pudding batter in a jug

Transfer the batter back to the jug and leave to rest for at least half an hour or up to 2 hours.

Preheat your oven to 220°C/Fan 200°C.

Place the sausages into a roasting tray along with the olive oil/goose fat and put into the oven to roast for 10 minutes.

sausages lined up in a roasting tray

Just before the timer goes off, give the batter a little whisk through. Then take the roasting tray out the oven and, whilst the fat is still hot and spitting, pour in the batter and put straight back into the oven.

sausages lined up in a roasting tray covered in yorkshire pudding batter

Bake for another 20 minutes or until risen and golden. Serve alongside your favourite vegetables and lashings of gravy. You could even serve it with beans if that’s what takes your fancy.

Toad in the hole in a roasting tray on a black and white tea towelIt always surprises me how filling Toad in the Hole is. Especially considering how cheap it is to make! If it isn’t a household staple of yours, it will be soon. You can trust me on that…

Toad in the hole in a roasting tray on a black and white tea towel

Have you Made This Recipe?

I LOVE it when you share what you’ve made! You can get in touch by leaving a comment below, tagging me on social media or sending me an email. I don’t mind how, I just love hearing from you!

 

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Toad in the hole in a roasting tray on a black and white tea towelToad in the hole in a roasting tray on a black and white tea towel

Toad in the hole in a roasting tray on a black and white tea towel

Toad in the Hole

Yield: 4 Servings
Prep Time: 10 minutes
Resting Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

An English classic, this cheap and easy to make Toad in the Hole is the PERFECT family dinner!

Ingredients

  • 200 ml (3/4 Cup + 1 tbsp) Whole Milk
  • 2 Whole Eggs
  • 2 Egg Whites
  • 1 tsp Oregano (Optional)
  • Salt & Pepper
  • 150g (2/3 Cup) Plain Flour
  • 8 Sausages
  • 2 tbsp Olive Oil or Goose Fat

Essential Equipment

  • Large Bowl
  • Jug
  • Roasting Tray

Instructions

  1. Whisk the milk, eggs, egg whites, oregano and some salt and pepper together in a jug.
  2. Sift the flour into a bowl and make a well in the centre. Pour in the egg mixture and mix until a smooth batter forms.
  3. Tip the batter back into the jug and leave it to rest at room temperature for 30 mins minimum/up to 2 hours.
  4. Preheat the oven to 220°C/Fan 200°C.
  5. Put the sausages and olive oil/goose fat into the roasting pan and cook for 10 mins.
  6. Remove from the oven, quickly pour over the batter and return immediately to the oven. Cook for 20 mins until golden and fluffy.

Notes

This dish is best served immediately, straight from the oven.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 493Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 158mgSodium: 553mgCarbohydrates: 33gFiber: 1gSugar: 4gProtein: 25g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

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As featured on Southern Bite’s Meal Plan Monday #161

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Jessica Petrollini

Tuesday 10th of August 2021

I’m trying it with gluten free flour as we speak. Wish me luck lol 🤞🏽

Emma

Tuesday 10th of August 2021

Oooh fab! Good luck :) Emma x

Shirley Windsor

Tuesday 18th of May 2021

On the 18th May 2021 I successfully made the Toad In The Hole & my husband really like it so I will have to plan the next day in which I can make it again.

Emma

Wednesday 19th of May 2021

Hi Shirley. Oh that's fantastic!! I'm so glad you enjoyed my recipe and it worked so well for you :) Emma x

sharon

Saturday 24th of October 2020

Hi Emma I am looking to make this for my brother, I will need to freeze it before getting it to him. so should i cook it then freeze it once cooled or part cook the sausages and freeze in uncooked batter

Emma

Saturday 24th of October 2020

Hi Sharon. If I'm honest, Yorkshire pudding is something I have always made fresh and never frozen. I've just had a quick search though and it appears that lots of people do freeze it. The advice I read is to cook it, freeze it as soon as it is cold and reheat it from frozen until the sausages are piping hot. Hope this helps! Emma x

Rita Mungur

Saturday 13th of June 2020

Love toad in the hole. Tastes better with onion gravy!!

Emma

Sunday 14th of June 2020

Me too Rita! I love onion gravy as well :) Emma x

Lokness

Monday 24th of March 2014

This looks incredible! Your recipes are so great! I am so glad that I found your blog.

Miss KitchenMason

Monday 24th of March 2014

Aww thank you very much, that's so sweet of you to say : )

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