Toad In The Hole

Serves 4
Prep Time 10 mins
Cooking Time 30 mins

  • 3 Large free range eggs
  • Semi skimmed/half fat milk
  • Plain/all purpose flour
  • 6 Cumberland sausages, I used Abel and Cole organic sausages
  • 1 Large onion, sliced
  • 1 Large tomato, sliced
  • 2 Tbsp Olive oil


  • Heat the oil in a large wok or frying pan
  • Add the sliced onion and fry until soft and slightly golden
  • Meanwhile heat the grill and brown the sausages
  • Arrange the onion and sausages in an preheated 8 inch/203mm/20.3cm casserole dish

Method for the batter

  • Break the eggs into a cup and take note of the level
  • Transfer the eggs into a large mixing bowl
  • Pour the milk up to the same cup level
  • Transfer the milk to the mixing bowl with the eggs
  • Do the same with the flour
  • Whisk the ingredients together until air bubbles form on the top
  • Pour over the sausages and add the sliced tomato on top
  • Bake in a preheated oven 220°C/425°F/Gas mark 7 for approx 30 minutes, until pudding has risen above the dish and is golden brown

Cooks tips

  • If you want to use sausages wrapped in bacon, wrap a rasher of bacon around each sausage, place in the casserole dish and bake in a hot oven 220°C/425°F/Gas mark 7 for 20 minutes, then add the batter
  • For mushrooms, just slice thickly and fry off with the onion


  • Large mixing bowl
  • Large frying pan or wok
  • 8 inch/203mm/20.3cm casserole dish

Shopping List

  • 3 Large free range eggs
  • Semi skimmed/half fat milk
  • Plain/all purpose flour
  • 6 Organic Cumberland sausages
  • 1 Large onion
  • 1 Large tomato
  • 2 Tbsp Olive oil
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