Toad in the hole

A British classic, crispy batter surrounding plump sausages served with lashings of gravy.

Serves: 4

Preparation time:  10 minutes

Cooking time:  45 minutes

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You will need

  • 125g plain flour, plus 1 tablespoon extra
  • 2 free range Woodland eggs
  • 150ml 1% fat milk
  • 3 tablespoons olive oil
  • 8 frozen thick pork sausages
  • 1 onion, peeled and chopped
  • ½ stock cube, made up to 300ml with hot water
  • 1 teaspoon mustard
  • 200g carrots, peeled and sliced
  • 500g frozen British garden peas
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Recipe Information

Step by step guide to making Toad in the hole

  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. To make the batter, whisk the 125g of flour with the eggs and milk.
  2. Pour 1 tablespoon of the oil into a roasting tin and heat in the oven for 1 minute. Add the frozen sausages and brown in the oven for 20 minutes.
  3. Pour over the batter and arrange the sausages evenly. Bake in the oven for a further 25 minutes.
  4. Meanwhile, to make the onion gravy, heat the remaining 2 tablespoons of oil in a pan over a medium heat. Add the onion and cook for about 10 minutes, until golden.
  5. Stir in the remaining 1 tablespoon of flour and cook for 1 minute. Remove from the heat and stir in the stock. Return to the heat and bring to the boil, stirring until thickened. Stir in the mustard.
  6. Boil the carrots for about 8 minutes, until almost tender, adding the peas for the final 2-3 minutes. Serve the toad in the hole with the peas, carrots and onion gravy.

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Nutritional information for Toad in the hole

Nutritional information for Toad in the hole

Nutrition type per serving
Calories 676 kcal
Total Fat 25.9g
Saturated Fat 7g
Salt 2.5g
Sugar 14.6g

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