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Classic English Toad-in-the-Hole

Posted by Elise on Aug 13, 2003

Filed under Main Course

"Toad in the hole" is a classic English hotdog dish and a great hit with kids on both sides of the Atlantic.

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Classic English Toad-in-the-Hole Recipe

Preparation time: 1 hour.

Ingredients

  • 1 1/2 cup of plain flour
  • 2 eggs
  • 1 1/2 cup milk
  • 1 tbsp olive oil
  • 1 lb of good-quality sausage (pork, turkey)
  • salt and pepper

Method

1 Pre-heat oven to 425 degrees F. Sift flour into a bowl with a pinch of salt and pepper. Make a well in the center of the flour. Whisk the eggs and the milk into the center of the well in the flour, gradually to smooth out lumps. Cover and let stand 30 minutes.

2 Brown the sausages in a little olive oil and cook through, about 10 minutes

3 Put sausages in a roasting pan, pour the batter over the sausages and place in oven. Cook for about 20 minutes or until the batter is risen and golden. Serve at once.

Serves 4-6

Indexed: Sausage

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16 Comments

Elise...do you cut this in squares when it is finished baking?

Posted by: stacy Dyer on March 21, 2005 8:46 AM

Hi Stacy, good question! I haven't made toad-in-the-hole for over a year now and I honestly don't remember. I do remember making it in a oval casserole dish which would make it hard to cut it up into squares.

Posted by: Elise on March 21, 2005 8:51 AM

I suppose you could draw out a larger square in the centre of the oval casserole dish and then proceed to cut that square into smaller squares, but that leaves the question of what you do with the left-over edges...

Posted by: nick on June 16, 2005 9:47 AM

You get a much better result if you put the roasting pan in the oven for a while in advance to get it really hot! Some people I know oven-cook the sausages in a big enough pan, then when they're done pour out the sausage grease, pour over the batter and pop back in.

Posted by: suvana on July 4, 2005 12:06 PM

G'day. Tried it with Natterjack toads, bit chewy and not much to go round, next time I think i Wal and I will try using the larger Cane toads. Plenty of them here in the top end of Australia (and they keep us awake at night).

Posted by: Mick Dundee on October 11, 2005 1:37 PM

G'day Mick. Hah! That's pretty gross. Thanks for the laugh. You have any good frog's (toad's) legs recipes?

Posted by: Elise on October 11, 2005 2:34 PM

Ha Ha, I am from England and the first time I made toad in the hole for my Canadian husband, he called it "slugs in the mud", because the batter didn't rise at all. lmao
By the way, I am an expert now and I always cook it in a square cake pan.

Posted by: eyespot on January 15, 2007 6:26 PM

My mum made this for me when I was growing up, I decided to make it for my American husband and he asked me for the syrup!!

Posted by: yummymummy on March 11, 2007 3:18 AM

Hi I'm travelling in Australia at the moment and i'm going to cook this classic for some other English friends,do you know what would be classic accopaniment- veg etc?.

Posted by: Bob Farrington on March 9, 2008 4:26 AM

@bob probably a bit late but I normal serve toad with Onion gravy, peas, carrots and mashed spuds.

Posted by: Rob Kenny on June 7, 2008 10:06 AM

Hi Elise - glad to see you are covering one of my favourite dishes! A classic English toad in the hole probably wouldn't use turkey sausages, to be honest I am not sure Brits even realise that sausages can be made from turkeys! I agree with the person who suggested getting the pan with oil really hot and smoking before adding the batter - this is generally considered to be an essential component to the success of the recipe. Rob Kenny is a brave man to suggest serving with mashed spuds, just an onion gravy would be enough carbs for me. As for the cutting - suggest everyne gets a hole sausage and then you fight over the remainder. In my family we had 2 people who liked just the crispy bits, one who just liked the soggy bits and then me who finds it all good!

Posted by: sam on September 16, 2008 8:03 PM

Made it using your recipe yesterday and my family and I enjoyed the meal very much. Served it with onion gravy and stir fried brocolli.I had last made toad in the hole in the seventies when I lived in England. I now live in the United States. By the way, I am a Shona woman from Zimbabwe. Thanks for the recipe.

Posted by: Rosie on December 8, 2008 3:54 AM

If you can make Yorkshire Pudding, you can make Toad in the hole. My only suggestion to people when making this is to do as the lady said in an earlier post. Pre-heat the pan for a good 5 minutes before pouring in the batter, but also put some lard (Enough to cover the bottom of the pan)in and then re-heat the pan until it is smoking (I recommend 450 degrees F) and then add the batter & sausages and then return to the oven for 25 minutes. This is one of my all time favorite memory meals from boarding school! I live in the US now, so my traditional meals from home are all I have left... lol Enjoy!

Posted by: Dave on May 3, 2009 12:42 PM

Hi Shona lady from Zimbabwe - I am also from Zimbabwe, living in the USA and used to live in England, where I made toad-in-the-hole! I'd love to find a recipe for peanut butter trout and peanut butter and spinach - remind me of home and I've forgotten how to make them...

Thanks for the tips on the toad - I'll serve this up to my American husband tonight - and hope he doesn't ask for syrup! LOL.

Posted by: Veruca on June 30, 2009 6:20 AM

When I make toad in the hole, I cook the sausages in the oven using dish that'll be finally used for the batter. It also gives some fat for the batter.

Posted by: Wubble-U on February 8, 2010 11:26 PM

This is a good food. I did this for a report on England in 6th grade. Thank you for the directions!

Posted by: ARIANA on March 11, 2010 11:21 AM

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