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How to Cook Toad in the Hole

Another great British culinary combination, toad in the hole is a dish of sausages in a crispy batter. It looks and tastes superb.

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Toad in the hole

INGREDIENTS FOR TOAD IN THE HOLE

Six chunky sausages
90g / 3¼oz plain flour
90ml / 3fl oz of semi-skimmed or full fat milk
60ml / 2fl oz water
1 large egg
1 tablespoon of groundnut oil (or vegetable oil)

PREPARATION TIME

: 5 minutes

COOKING TIME

: 25 minutes

DIFFICULTY LEVEL

: Medium

FREEZE

? No

SERVINGS

: Three

COOKING EQUIPMENT

: Roasting tin for six sausages (see Cook's Notes)
Ingredients
Ingredients for Toad in the Hole

PREPARATION

The only preparation required is to set your oven to its highest temperature with the roasting dish in it.

COOK'S NOTES FOR TOAD IN THE HOLE

This traditional recipe has changed over the years and that explains why the name "toad in the hole" no longer describes what it now looks like. Originally this recipe consisted of small bits of rounded meat poking out from the batter and indeed the meat did look slightly like small toads. Over time however sausages have replaced the bits of meat.

To remain more true to the original recipe you could remove the skin from the sausages and form the meat into little balls but, for us, sausages do just fine.

Use chunky sausages for this recipe (we used Cumberland sausages), they cook and look much better compared to smaller sausages. As with most food, quality comes at a price and sausages are no exception. But a pack of six good quality sausages can be bought for £2 making this a good value meal for three people with some mashed potato or vegetables.

There's no secret about making good batter, the correct ingredients (only three are needed) and the hottest oven you can muster up. It's a good idea to place the baking tray directly on the heated hob whilst pouring in the batter over the sausages, and then quickly but very carefully placing it back in the heated oven. Maintaining a high temperature is the key to a crispy batter.

Toad in the hole sliced through

On it's own toad in the hole is rather dry and it definitely needs something with a bit of moisture. Gravy goes very well with it as do baked beans or spaghetti hoops.

The recipe ingredients have been tuned for a roasting dish which has a base that measures approximately 24cm / 9½in by 18cm / 7in. Although we have found no other recipes that specify the tin size, it is, in fact, vital. Too big a tin and the batter will be thin and prone to burning - too small a tin will result in a batter which is soggy when cooked. We promise you, we spent ages trying out various combinations of this recipe and it will give you perfect results! The other factor with the roasting tin is that it should be non-stick metal, other types of dish either don't heat up as well or cause the toad in the hole to stick to the bottom.

Recipe by .

RECIPE INSTRUCTIONS

STEP 1

Sift the flour into a medium sized mixing bowl. Add the egg and mix it all together with a fork. Slowly add the milk and water, again mixing together with a fork. If you have an electric food mixer then make life easy and use that. In the end the mixture should be smooth and relatively lump free. Season with salt and pepper. Put the batter mixture to one side.

Batter mixture 

STEP 2

Prick the skin of the sausages a couple of times with a fork and place them in the roasting tray. Place it in the oven for three minutes. Now turn the sausages to prevent them sticking to the tray, add the tablespoon of oil and cook for five more minutes.

While the sausages are cooking turn up the heat on one of the hob plates.

Sausages in the roasting tin 

STEP 3

With the batter mixture to hand remove the sausages from the oven onto the heated hob plate. Pour the batter mixture into the the baking tray around but not directly over the sausages. Quickly but very carefully place the baking tray back onto the top shelf of the hot oven. Cook for 12 more minutes then check the toad in the hole. Depending on the heat of your oven it may need up to ten more minutes. It is cooked when the sausages and batter are darkish brown.

Cooked toad in the hole 
2 RATINGS GIVEN - AVERAGE 5 star rating
five star rating
9 November 2012
From: DefoDimm
This sounded good so I gave it a try. After so many soggy bases to my toad in the holes at last I got it right!! Crisp all the way thru thanks so much for this recipe, will be using it again.
five star rating
20 November 2012
From: Row
Turned out perfect ands all eaten up. Thanks for the recipe
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Copyright 2006 - 17 David Marks. All rights reserved.