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How to make toad in the hole

Preparing the English classic toad-in-the-hole is essentially cooking sausages in Yorkshire pudding and is a wonderful meal perfect for a no-fuss Sunday supper that will still bring edible nostalgia and comfort. A dish that has been around for centuries, it was originally created as a way to serve a small portion of meat (or leftover stew meat) for many people, to stretch it far and cook in a thrifty batter. Today toad-in-the-hole has been modernised, consisting of sausages with vegetables and onion gravy in a Yorkshire pudding batter.

Preparing a toad in the hole

Mix the batter ingredients together - milk, flour, salt and eggs - and put to one side.

Preheat the oven to 250C/475F. Spread sunflower oil onto the baking tin and place it in the oven to heat up. Make sure to place a larger tray underneath since the toad-in-the-hole batter may overflow.

Once the oil is very hot, add the sausages. Cook until lightly golden brown. When the sausages have cooked, take the pan out of the oven and carefully pour the batter over the sausages. Add the rosemary and sprinkle some salt. Keep in the oven for at least 20 minutes until the batter is golden brown.

While cooking in the oven, prepare onion gravy by frying the chopped onions and garlic in butter. Add the balsamic vinegar and reduce it to half. Add the stock cube or powder, add some water and let simmer until it cooks down by half. Serve gravy on the side of the main dish, with mashed potatoes or green beans.

Warning

Once the toad in the hole is cooking in the oven, do not open as this may cause the batter to deflate.

Things You'll Need

  • • Sunflower oil
  • • 6 large quality sausages
  • • 2 large onions, peeled and sliced
  • • 2 cloves garlic, peeled and finely chopped
  • • 5 sprigs fresh rosemary
  • • 2 knobs butter
  • • 5 tablespoons balsamic vinegar
  • • 1 tablespoon vegetable stock powder, or 1 vegetable stock cube
  • For the batter
  • • 285ml/1.2 cups full fat milk
  • • 115g/1 cup plain flour
  • • 1 pinch salt
  • • 3 free-range eggs
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About the Author

Alexandra Lazar is a writer, editor and eater based in Argentina. She writes for various for newspapers, magazines, online publications, travel guides and blogs about food, wine, bars and travel.