Toad In the Hole

Posted By Kerri


We spent the weekend at my mum’s and she had planned sausages and mashed potatoes for dinner last night, it turned out to be a busy day though so we opted for fish and chips instead.  That left us with a surplus of sausages which Stephen and I brought home with us and turned into toad in the hole.

It was really good, we browned the sausages before adding them to the hot batter and then cooked the whole thing for about 40 minutes.  Served with onion and madeira gravy.  Mashed potatoes would have been brilliant but we settled for some cauliflower and brocolli instead.


170g plain flour
1 tsp salt
300ml cold milk
150ml cold water
3 eggs, beaten

Sift the flour and salt into a large bowl (do it a couple of times). In another large bowl, mix together all the other ingredients and then slowly add to the flour while whisking.
Brown the sausages in a frying pan.  Put a few tablespoons of oil into a large roasting dish and put it into a pre-heated oven to as high a temperature as your oven will allow.  When the oil is hot, add the sausages and the batter and cook until the batter has risen and is brown and crispy.  Our oven only goes up to 200 so we cooked ours for about 45 minutes.

Onion and Madeira Gravy:

1 medium onion, finely sliced
150ml rich madeira (or cream sherry)
150ml dry red wine
250ml beef stock
1tbsp vegetable oil
1tbsp flour
red wine vinegar (or white wine vinegar or cider vinegar or any other vinegar that you have to hand)

Add the vegetable oil to a saucepan on medium heat.  When it has heated up, add the onions.  Stir occasionally until they have softened and are starting to brown around the edges – usually about 5 minutes.  Then turn down the heat and let them fry slowly to soften further and caramelise – about abother 15 minutes.  Then stir in the flour, cooking it for a couple of minutes before adding the madeira and wine.  Stir thoroughly so that the flour is incorporated and leave to simmer for another few minutes.  Then add the stock, stir and leave for 15 minutes to simmer.  When it is almost ready, add about 1/4 teaspoon vinegar and check to see if it needs salt and pepper or more vinegar and add anything it needs to balance it out.  Stir well, leave it to simmer for a minute or so, then serve.

Feb 22nd, 2009

14 Comments to 'Toad In the Hole'

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  1. Mrs Ergül said,

    Toad in the Hole? I’m fascinated! Tell me what it is, pleaseeee

    Mrs Ergül’s last blog post..Teriyaki Norwegian Salmon

  2. Sylvie said,

    One of the great British meals! I haven’t had any for ages. That needs to change.

    Sylvie’s last blog post..Potato and Bean Enchilada

  3. Kerri said,

    Sorry, Mrs E, it’s Yorkshire pudding with sausages in!

    I wanted to try it with horseradish stirred into the batter, Sylvie, but forgot.

  4. Alex said,

    That batter looks so crisp – perfect! I like to eat any leftover batter crust sprinkled with Maldon salt…

    Alex’s last blog post..Roast Chicken

  5. anne said,

    That looks really good! I am yet still to make a decent toad in the hole, everytime I make it goes wrong unfortunately!

  6. Angelynn said,

    Can we have the recipe for toad in the hole?

  7. Kerri said,

    I’ve added the recipe to the main post, Angelynn.

  8. Lizzie said,

    I’ve never felt the desire to eat toad in the hole, but after seeing that pic I think I might give it a go…

    Lizzie’s last blog post..Rabbit in a Cream & Mustard Sauce

  9. Stephen said,

    Lizzie, if you like sausages and you like Yorkshire pudding then I’m sure you’ll like toad in the hole 🙂

  10. c+j said,

    That looks so good. Toad in the hole is something I’ve always been hesitant to try to make as I’ve heard it’s difficult. I have a bunch of sausages in the freezer so maybe it’s about time I went for it. Will try your recipe 🙂

    c+j’s last blog post..Goat Cheese Galettes with Baked Figs & Honey

  11. Kerri said,

    I hope it goes well, c+j. We don’t make it very often but we always use that recipe for Yorkshire pudding and it seems fairly reliable.

  12. Rosa said,

    Fantastic! That’s one of my favorite English specialities…



    Rosa’s last blog post..FARMER’S MARKET – VEYRIER

  13. c+j said,

    Got around to making this tonight and it was fantastic! I even made the gravy although left out the madeira because I didn’t have any and added more red wine. My flatmates were very impressed and it will certainly become a regular!

    c+j’s last blog post..Goat Cheese Galettes with Baked Figs & Honey

  14. Kerri said,

    I’m glad it turned out well!

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