Toad in the hole

Name: Toad in the hole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 12 chipolata sausages (still in a string); 1 tbsp. vegetable oil; 125 g plain flour; 1 tsp. mustard powder; 1 tsp. salt; 1 large egg, plus 1 large egg white; 150 mL milk; 150 mL sparkling water; 5 sprigs thyme, leaves picked; Gravy, to serve

By Karen WilliamsPublished: 15 December 2023

Jump to recipe

Toad in the hole is a Sunday lunch classic and this sausage and batter laden dish is super easy to recreate at home. Supposedly invented in the 1700s as a way to make meat go further in poorer households, this dish is now the epitome of comfort food.

You don't have to use mustard powder, but we think it adds a little zing to the batter. The addition of an extra egg white is crucial in our opinion. Yolk adds richness, but too much of it and your batter runs the risk of not rising and no one wants a flat toad in the hole...

Advertisement - Continue Reading Below

Yields:

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Ingredients

12
chipolata sausages (still in a string)
1 Tbsp.
vegetable oil
125 g
plain flour
1 tsp.
mustard powder
1 tsp.
salt
1
large egg, plus 1 large egg white
150 ml
milk
150 ml
sparkling water
5
sprigs thyme, leaves picked
Gravy, to serve

Directions

1. Step 1Preheat oven to 220ºC (200ºC Fan)
2. Step 2Grease a 23cm round cake tin with oil and coil the chipolatas around. Roast for 15 mins turning halfway through.
3. Step 3Meanwhile make the batter: mix flour, mustard powder and salt in a bowl and make a well in the centre. Mix eggs, milk and sparkling water in a jug and whisk into the flour bit-by-bit, drawing in the flour as you whisk. When you have a smooth batter, stir in thyme leaves and plenty of salt and pepper.
4. Step 4Remove the sausage tin from the oven and quickly but carefully pour the batter around the sausages. Cook for a further 40 mins. Serve hot with lashings of gravy.

toad in the hole toad in the hole recipe

Parker Feierbach

Karen Williams

Karen Williams is a Leith's trained recipe developer and shoot assistant, with years of experience working on magazine and food video shoots. Karen loves trying out new ways to create easy dishes and is especially good at gorgeous one-pots and makes a mean brownie!

When Karen isn't developing recipes for Delish UK, you might find her helping out on one of Good Housekeeping's cookery school courses, or drinking wine at her house in France.

Advertisement - Continue Reading Below