Easy Toad in the Hole Recipe

I love Toad in the Hole, it’s a real winter warmer – and a lot easier to make than you think.

Here’s a “no weighing out” recipe for it, ideal if you’ve not got the inclination or equipment to measure out and weigh out ingredients.  It uses an American scale of cups – a cup is 1/2 a pint and the recipe just requires you to use the same in quantity, without having to know the weights.

This is also a recipe for Yorkshire pudding, if you don’t have sausages!  Or, if you’ve got mince, then why not roll the mince into sausage shapes, or into small meatballs. Easy Toad in the Hole Recipe

I hope you like this Easy Toad in the Hole Recipe:


Toad in the hole is sausages cooked in batter. It's a popular winter dish in England, served with mashed potatoes, vegetables and gravy - often onion gravy! It's not hard to make a perfect Yorkshire pudding and perfect Toad in the Hole every time, if you follow a couple of simple rules. 1] The fat has to be really hot/smoking 2] Get the batter mix into the dish very fast so the fat doesn't get chance to cool 3] Don't open the oven door for 20 minutes Making a Toad in the Hole is a great budget recipe that kids love - if you can pick up a pack of sausages when they're reduced then the cost of this meal can be under £1/$2.



Makes: 4 servings
Step 1
Turn the oven on, to 450F/230C. Place a large baking dish in the oven with a generous splash of olive oil.
4 tablespoons Olive Oil, Any oil you'd usually use for cooking roast potatoes is fine.
Step 2
Measure out the flour and sift it into a good-sized bowl. You'll be beating the mix so pick a bowl where you can beat easily and well.
1 cup Plain Flour, In the US this is called All Purpose Flour. 125grams of flour is 1 cup.
Step 3
Measure out 1 cup of eggs, which could be 4+, depending on the size. If you're 1-2 short it doesn't always matter, so long as you have at least 2.
1 cup Eggs, 2-4 Medium to large eggs, enough to fill a cup.
Step 4
Add 1 cup of milk to the flour/eggs and a pinch of salt. Beat the mix until it's absolutely smooth. It should be the consistency of thick cream or gloss paint. To make it thicker, just add in a bit more flour, to make it runnier, just add in a splash of milk.
1 cup Whole Milk, You can use any milk for this, whatever you've got. 1 cup is 0.5 pint, or 8 fluid ounces.
1 pinch Salt
Step 5
Once the oil in the dish in the oven is super-heated and smoking, quickly take the dish out of the oven, swish the oil around the dish and place the sausages in the dish, then pour the batter mix over and between the sausages. If you can place the dish on a warm hob while you're doing this then you'll get a better result. The key is to keep the fat as hot as possible. Place the dish back in the oven for 20 minutes. Don't open the door. The yorkshire will rise up and the sausages will bake.
8 Sausages, You can use any sausages at all, my favourites are cumberland sausages, but you can just use your favourite sausages, or the cheapest ones you can find. For weight, you'll need about 1lb, or 16oz, or 450grams of sausages.
Step 6
You'll know it's ready when the Yorkshire has risen and turned a lovely golden/deep brown - and the base of the Yorkshire mix is set and the top of the sausages are browned. Serve immediately.