Toad in the Hole Recipe

Janette Fuschi | Culinary Ginger

Toad in the Hole is the whimsically named dish that's full of total deliciousness and comfort. Not to mention easy!

Toad in the Hole Photo

As you have seen in previous recipes, bubble & squeak and cock-a-leekie soup just to name a few, British recipes do come with unusual names and this dish is no exception.

Toad in the hole is easy, British comfort food and if you’ve ever had Yorkshire pudding, you’ll know that this dish is taken to the next level by adding British sausage.

In typical fashion, there’s no carved in stone origin for the name, but the story I know is that it resembles toads poking their heads above a crevice. In any event, the name origin of this dish is as dodgy as its given name.

Just like many other British recipes, this dish is thrifty in nature. Good pork sausage is preferred and I’m lucky that my local grocery store carries British bangers, but any sausage you like can also be used.

The batter is a simple, flour egg and milk mixture that is poured over the sausages that are roasted in a very hot oven in a casserole dish (or a cast iron skillet as I used). The batter rises over the sausages to make it look like a pudding.

Toad in the Hole Picture

I gave 2 cooking vessel options in the recipe, a standard 9 x 13-inch baking dish, or cast iron skillet, which makes for a nice presentation when you bring it to the table. My skillet measures 9 x 9 inches, so I cut the recipe in half and split between 2 pans when I use this serving method.

Originating from the early 18th Century, which is when batter recipes started to become popular, toad in the hole is most typically served with onion gravy (the recipe can be found in my Food Fanatic post bangers and mash) and your favorite vegetables.

Toad in the Hole Image

I’d like to close with a humorous disclaimer: No toads were harmed in the making of this dish.

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Toad in the Hole Recipe

    4 Servings


  • 1 cup All-Purpose Flour
  • 1/2 teaspoon Salt
  • 4 Eggs, plus 1 egg white, beaten
  • 1 cup Milk
  • 8 English Pork Sausages
  • 1 tablespoon Vegetable Oil


  1. Sift the flour and salt into a mixing bowl.
  2. Add the eggs and half of the milk, whisk until incorporated.
  3. Whisk in the remaining milk until smooth, refrigerate.
  4. Preheat oven to 400°F with oven rack in the center.
  5. To a 9 x 13 casserole dish (or two, 9 x 9 cast iron skillets) add the oil and coat the bottom of the pan. Add the sausages evenly apart and away from the sides of the dish and coat with the oil.
  6. Roast the sausages for 10 minutes.
  7. After 10 minutes, increase the oven temperature to 425°F with the sausages still in the oven.
  8. Remove the pan from the oven, close the door (to keep in the heat) and quickly pour the batter around the sausages.
  9. Return the pan back to the oven and bake for 20 minutes until the batter is browned and risen around the sausages.
  10. Serve with onion gravy and vegetables.


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Related Recipes:
British Recipes, Sausage Recipes, Easy Recipes, Family Meals and Snack Recipes, Dinner Recipes, Easy Dinner Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Janette Fuschi
Recipe Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 236
Calories 1396

% Daily Value*
Total Fat 30g
  Saturated Fat 1g
Sodium 1616mg
Total Carbohydrate 27g
  Dietary Fiber 1g
  Sugars 3g
Protein 31g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Janette Fuschi

About Janette

Janette is a British ex-pat living in Southern California. On her blog, Culinary Ginger, you'll learn all about it. On Food Fanatic, you'll see her favorite British classics, and ours too!

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