Olive Magazine
Toad in the hole

Toad-in-the-hole

Published: March 5, 2021 at 12:20 am
loading...
Try a subscription to olive magazine
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Toad-in-the-hole is an absolute classic. Here we show you how to make this really simple sausage and batter recipe, ready in under an hour. Remember to serve with mustard!

Nutrition:
NutrientUnit
kcal625
fat40.1g
saturates11.8g
carbs44.4g
fibre2.3g
protein24.4g
salt2.27g
Advertisement

Make this classic toad-in-the-hole recipe, then check out our rosemary toad-in-the-hole, chorizo toad-in-the-hole, sweet potato toad-in-the-hole and mustard toad-in- the-hole. Use up any leftover batter with our tasty Yorkshire pudding recipes.

Ingredients

  • 150g plain flour
  • 3 tsp English mustard powder
  • 2 eggs
  • 300ml milk
  • 3 sprigs thyme, leaves stripped
  • 8 fat ones pork sausages
  • 2 tbsp sunflower oil

Method

  • STEP 1

    To make the batter, mix the flour and mustard powder in a bowl with a good pinch of salt. Gradually whisk in the eggs and milk until you have a smooth batter. Mix in the thyme.

  • STEP 2

    Heat the oven to 220C/fan 200C/gas 7. Fry the sausages in the oil until golden brown. Put the sausages and any oil in the bottom of an ovenproof dish (you’ll need one where you can arrange the sausages evenly with enough space between them for the batter to rise).

  • STEP 3

    Put the dish in the oven for 5 minutes to heat. Give the batter another whisk then pour into the hot dish. Put straight back in the oven and cook for 30 minutes until puffed, browned and crisp.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content