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175g/6oz/1 cups plain (all-purpose) flour
30ml/2 tbsp chopped fresh chives
2 eggs
300ml/ pint/1 cups milk
50g/2oz/ cup white vegetable fat or lard (shortening)
450g/1lb Cumberland sausages or good-quality pork sausages
Salt and ground black pepper


Serves: 4


1. Preheat the oven to 220°C/425°F/Gas 7. Sift the flour into a bowl with a pinch of salt and pepper. Make a well in the centre of the flour. Whisk the chives with the eggs and milk, then pour this into the well in the flour. Gradually whisk the flour into the liquid to make a smooth batter. Cover and leave to stand for at least 30 minutes.

2. Put the fat into a roasting pan and place in the oven for 3-5 minutes. Add the sausages and cook for 15 minutes. Turn the sausages twice during cooking.

3. Pour the batter over the sausages and return to the oven. Cook for about 20 minutes, or until the batter is risen and golden. Serve immediately.

VARIATION:- For a young children's supper, omit the chives and cook cocktail sausages in patty tins (muffin pans) until golden. Add the batter and cook for 10-15 minutes, until puffed and golden.

Energy 752Kcal/3132kj; Protein 22.3g; Carbohydrate 48.2g, of which sugars 5.8g; Fat 53.7g, of which saturates 20.6g; Cholesterol 183mg; Calcium 215mg; Fibre 1.9g; Sodium 931mg

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