Everyday Kitchen

British/Irish · Dinner

Toad in the Hole

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Toad in the Hole is a British/Irish dish. Use a hot metal dish to help the batter rise.

Prep
15 min
Cook
40 min
Rest, soak, marinate or chill
30 min
Total
85 min
Servings
4
Difficulty
Easy
Cuisine
British/Irish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Toad in the Hole. The photograph includes gravy, peas and carrots not included in this draft.
The photograph includes gravy, peas and carrots not included in this draft. Representative photograph of Toad in the Hole. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Batter

Pan

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heavy frying pan; spatula; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Batter · About 30 min

  1. Whisk 150 g plain flour, 3 eggs, 250 ml milk, ½ tsp salt smooth; rest 30 minutes in the fridge.

Sausages · About 15 min

  1. Heat oven to 220°C / 425°F. Roast 8 raw pork sausages, 30 ml neutral oil in a deep metal dish 15 minutes, turning once.

    Check: The food must be hot through at 220°C / 425°F.

Bake · About 30 min

  1. Pour batter carefully into the hot fat around sausages. Bake 25–30 minutes without opening the oven until risen and sausages reach 71°C / 160°F.

    Check: Look for this result: risen and sausages reach 71°C / 160°F.

Tips

  • Use a hot metal dish to help the batter rise.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use beef sausages with the same doneness check.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Toad in the Hole close to serving.

FAQ

What matters most when making Toad in the Hole?

Use a hot metal dish to help the batter rise.

What can I substitute in Toad in the Hole?

Use beef sausages with the same doneness check.

Can I prepare Toad in the Hole ahead?

Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Toad in the Hole close to serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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