
I never even heard of toad in the hole as a child. I may have heard it referred to but I always thought that it referred to Toad of Toad Hall of The Wind in the Willows. I was quite surprised to discover it was a joyous and simple concoction of sausages roasted in Yorkshire batter. It is a favourite now, especially for one the days start closing in in Autumn and Winter.
How to Make the Perfect Toad in the Hole
My recipe for this is very simple but there is are caveats
– it is very important to allow the batter to rest once you have made it, for at least an hour, or overnight
– cook the batter from room temperature for best results. If resting in the fridge overnight allow the batter to come to room temperature before you bake it.
– for best results and a perfect rise, it is best to preheat the tin also.
This recipe makes enough for two individual toads with two sausages each. Or if cooking for one as I was, enough for one toady and a big Yorkshire pudding for later. I often cook for one, almost always. I choose to cook because I enjoy it, it helps me relax and remove myself from the days stresses, and the results are delicious. I cook for pleasure, during and after. And the anticipation!
Alternative toads: I have also made this with the cocktail cooking chorizo sausages in a muffin tray. They were so cute I half wanted to tuck them up in bed instead of eating them. Chunks of pumpkin in place of sausages also works well as a toad alternative, even better, wrap the pumpkin in bacon.
RECIPE: Toad in the Hole
Ingredients
- 1 egg
- 50g plain flour, sifted
- pinch of salt
- 150ml whole milk
- 2 sausages
- one small tray that will accomodate two sausages and wiggle room
- neutral oil or - traditionally - lard, you can substitute duck fat
Instructions
Ah ha! I think you have solved my problem. I have been using to large a dish.
I like nubs of black pudding in alongside the sausages.
Oh how delicious sounding! We have a thing called Toad in the Hole here in America, but it’s an egg pan fried in a hole in the middle of a piece of bread…
Looks gorgeous. What would happen if skimmed milk was used as I never have full fat milk?
So next I expect to see Spotted Dick!
My Mum used to make toad in the hole when we were kids. I loved it but haven’t had it in years. I like the look of your version with chorizo sausages, plus the individual portion in a lovely little dish is so aesthetically pleasing! x
Weird, I made Toad in the hole last Friday. Ten years or more since I last made one. I must make more.
Dish size, I followed Jamie’s recipe from Happy Days. His dish looked like a loaf tin; he likes his toad to go massive. Mine went to much colour on top raw in the middle. Your dish looks more like it.
Also I bought some veal sausages, no flavour. Beef sausages perhaps? Thinking roast beef Yorkshire pudding. On a plus note, the gravy was nice, Onion and Balsamic in the mix, with duck stock.(I have six pints of duck stock, after saving 25/30 legs from going in the bin at work).
Toad in the hole, a classic, yours looks lovely.
Perfect timing for a grey day in Wales; will try tonight :)
One of my most favourite things in the world ever!
Poor deprived young you for not having toad in the hole! I’m very gad that you discovered it at last :)
And i love that you wanted to tuck the sausages up in bed – I guess the batter makes a pretty good consumable one, doesn’t it?
Never called a sausage dish “cute” before but this one is decidedly CUTE.
Loved seeing this. I and many others including yourself can get quite defensive when it comes to national dishes like this, I think many see it as common or too simple but actually it’s the simplicity and quality of it that makes a toad in the hole so special. I have flipped my lid a couple of times when I’ve seen people make it with the cheapest nastiest sausages you could imagine and ready made batter, I’m not ponsy at all but a dish like this deserves – and also requires, the best you can afford, if it’s cheap sausages you have in the fridge, don’t bother making this at all as you will be sorely disappointed. Lovely recipe Niamh as always, love the little pie tins too!
All the best
I love toad in the hole and yours looks delicious, fab batter! Definitely agree it’s worth making the effort cooking for 1, would never want to miss an opportunity to enjoy good food.
Love toad in the hole, cosy and comforting, this looks delicious. Just the ticket on a blustery day.
Aah that Toad in the Hole is so dinky, my kids would love it:-)
I’m in utter disbelief that you haven’t experienced toad in the hole until now – poor you! I love this dish – I like to prepare it with pork and apple sausages, as the apple caramelises slightly during cooking giving an added sweet stickiness to compliment the Yorkshire Pudding. I would also recommend roasting red onions to serve with this dish if you fancy “a little something on the side”. All this talk has made me hungry.. at least I know what I’m making for dinner tonight!
No, no, no, Amy! Not until I moved to the UK. Twelve years ago. Toad in the Hole is a culinary friend now, no longer a stranger :)) Enjoy!
Mmmm sounds dishlishious! My partner won’t eat veg (not even pork and apple sausages) but I would try this one for myself! Thanks!!
Don’t know if you’ll get them in England but up here in bonny Scotland I made them with Irn Bru and sweet chilli pork sausages. Amazing stuff.
Chop up some onions and add to batter also tasty!
Thank you I live alone now I Have made this loved It can I frize this.If yes when should I put It In to the frizer before I cook or after I cook . and could you recommend a good cook book for one . Thanks Bill
Hi Bill! So pleased you liked this. There aren’t many cookbooks for one, I don’t think. My cookbook has recipes for 2 and then larger recipes for groups. Most of what I post on here is for one and can be adapted for one though.
Made this toad in the hole tonight, unfortunately I think I used too much batter and it’s very brown on top andy undercooked in the middle :(
Hello – it sounds like your oven was too hot?
Tip; Make batter without salt, pour half into another bowl/jug. Use half with salt and sausages, half with sugar and dried mixed fruit. You have pudding (pudding will freeze & reheat).
Thanks so much for putting this actually rather simple classic into clear, plain terms. Just made myself one and it turned out perfect!