Try this venison toad-in-the-hole for something different, then check out our classic toad-in-the-hole. Use up any leftover batter with our yorkshire puddings or mix up your fillings in our yorkshire pudding wrap.


  • 100ml sunflower oil, plus a little extra for frying
  • 150g plain flour
  • 250ml whole milk
  • 4 large eggs
  • 1 tbsp creamed horseradish
  • 1 tbsp thyme leaves
  • 8 venison sausages
  • to serve redcurrant jam or mustard


  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Put the sunflower oil into a large baking dish (about 32cm x 25cm) and put in the oven to get hot. Whisk together the flour, milk, eggs, horseradish and thyme with lots of seasoning to a smooth batter and leave to stand for 5 minutes. Heat a little oil in a frying pan and fry the sausages until brown all over.

  • STEP 2

    Remove the hot baking dish from the oven and carefully pour in the batter. Nestle in the sausages and put back in the oven for 20-25 minutes or until risen and golden.

  • STEP 3

    Serve the toad in the hole with some buttered greens and redcurrant jam or mustard.

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