Toad in the hole
Non-vegetarian
Browned pork sausages baked in a puffed, crisp Yorkshire pudding batter and served with onion gravy. A British family supper classic.
Toad in the hole is a British main course from United Kingdom, ready in about 1 hour 30 minutes and made with all-purpose flour, egg and pork sausage. It serves 4 and is rated easy to cook.
- Prep
- 15 min
- Cook
- 45 min
- Rest
- 30 min
- Total
- 1 h 30 min
- Serves
- 4
- Level
- Easy
- Calories
- 843
Ingredients
For the batter
For the onion gravy
Method
Step 1
Whisk (opens in a new tab) the flour and salt with the eggs (opens in a new tab), then gradually whisk in the milk (opens in a new tab) to a smooth batter like single cream. Rest for 30 minutes.
How it looks · Photo: Kampus Production on Pexels Step 2
Heat the oven (opens in a new tab) to 220 °C. Put the sausages (opens in a new tab) and oil in a roasting dish and roast for 10 minutes until browned and the fat is smoking hot.
How it looks · Photo: locrifa on Pexels Step 3
Working quickly, pour the batter around the sausages (opens in a new tab) — it should sizzle — and return to the oven (opens in a new tab). Bake without opening the door until risen, crisp and deep golden.
- 30 min
- 220°C
Food safety: Sausages must be cooked through to 71 °C.
Step 4
Meanwhile, cook the onions (opens in a new tab) slowly in the butter (opens in a new tab) until soft and golden. Stir in the flour, then the stock and Worcestershire sauce (opens in a new tab), and simmer to a smooth gravy.
- 25 min
- medium-low heat
- Saucepan (opens in a new tab)
How it looks · Photo: Magda Ehlers on Pexels Step 5
Cut the toad into portions and serve straight away with the gravy and green vegetables.
- 2 min
How it looks · Photo: Bachir Mamud on Pexels
About this dish
- Origin
- England, United Kingdom · Well documentedMore food from United Kingdom
- Dish
- Dinner · Main courses · Casseroles & bakes
- Cooking method
- Oven-baked, Roasted
- Taste
- savoury, rich, mild
- Diet
- No nut ingredients · High-proteinWorked out from the ingredients. How labels work
All labels
Non-vegetarian · No nut ingredients · Alcohol-free · High-protein - Good for
- Everyday · Child-friendly
- Cook more with
- All-purpose flour · Egg · Pork sausage · Milk · Butter · Onion
- Techniques
- Roasting · Baking · Simmering · Fermentation
Allergens
- Contains: Milkfrom milk, butter
- Contains: Eggsfrom egg
- Contains: Fishfrom worcestershire sauce
- Contains: Wheatfrom all-purpose flour, pork sausage
- Contains: Glutenfrom all-purpose flour, pork sausage, worcestershire sauce
- May contain: Celeryfrom beef stock, worcestershire sauce
- May contain: Sulphitesfrom pork sausage, worcestershire sauce
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
843 kcal per serving
Calculated1 serving ≈ 462 g · recipe makes 4
Where the energy comes from
- Protein 17%
- Carbohydrate 20%
- Fat 63%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 843 kcal | 183 kcal |
| Protein | 35.2 g | 7.6 g |
| Carbohydrate | 42.1 g | 9.1 g |
| Net carbohydrate | 40.2 g | 8.7 g |
| Sugars | 7.7 g | 1.7 g |
| Added sugars | — | — |
| Fibre | 1.9 g | 0.4 g |
| Fat | 58.6 g | 12.7 g |
| Saturated fat | 19.5 g | 4.2 g |
| Trans fat | — | — |
| Cholesterol | 308 mg | 67 mg |
| Sodium | 1488 mg | 322 mg |
| Salt equivalent | 3.7 g | 0.8 g |
Vitamins & minerals per serving
- Potassium
- 771 mg
- Calcium
- 134 mg
- Iron
- 5.7 mg
- Magnesium
- 56 mg
- Vitamin A (RAE)
- 147 µg
- Vitamin C
- 4 mg
- Vitamin D
- —
- Vitamin B12
- 2.2 µg
- Folate (DFE)
- —
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- A metal roasting tin conducts heat better than ceramic and gives a higher rise.
Common mistakes
- Fat that isn't hot enough gives a flat, stodgy batter.
- Opening the oven early makes the batter collapse.
Serve with
- Mashed potatoes, peas or greens and plenty of onion gravy.
Storage
- Best eaten fresh.
Reheating
- Reheat in a hot oven to re-crisp.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Sauces, chutneys & dips for this dish
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Pork sausage, good-quality British bangers8 piece · 600 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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