Toad In The Hole

Toad In The Hole

Toad in the Hole is a classic dish that combines sausages with a flavorful Yorkshire pudding batter. Despite its peculiar name, no toads are involved; instead, the name is thought to refer to the sausages peeking out of the golden, puffy batter, resembling toads poking their heads out of a hole.

Chris Baber

Luxe columnist

This hearty and comforting meal is a favourite in many homes and has been enjoyed for generations.

Here’s how to make it.


250g plain flour (1 cup)

4 eggs, lightly beaten

300ml milk (10 oz- 1 1⁄4 cup)

8 sausages

For the Bacon Jam

2 red onions, finely sliced

500ml beef stock (2 cups

2 tsp sugar

2 tbsp balsamic vinegar

1 tbsp cornstarch


Preheat the oven to 220 degrees c (425 F). Pour 4 tbsp of vegetable oil into a 30cm HexClad (12 inch). Preheat the pan in the oven for 15 minutes.

For the batter

Sieve the flour into a large bowl, add a pinch of salt. Make a well in the centre of the flour, pour in the eggs then begin to whisk. As it comes together gradually add the milk, whisking all the time until you have a smooth batter. Set aside to rest.

In a small frying pan over a medium heat fry the sausages for a few minutes until golden all over.

When the pan in the oven has preheated, remove to the worktop. Add the sausages then pour in the
batter. Return to the oven and bake for 20-25 minutes until risen and golden.

Meanwhile, to make gravy, heat 1 tbsp oil in a large saucepan over a medium heat, add the onions and sugar with a pinch of salt. Gently fry for 10 minutes until soft and golden. Add the balsamic, cook for 1 minute then pour in the stock.

Bring to the boil, then simmer for 10 minutes. Mix the cornstarch with a splash water to form a paste, add to the gravy to thicken. Remove the pan from the oven, serve and enjoy!