Toad In The Hole Recipe | Rise Every Time | Hint Of Helen (2024)

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I LOVE a traditional toad in the hole – succulent sausages surrounded in crispy, fluffy batter. If you’ve not had toad in the hole before (where have you been!) its a traditional British dish made of sausages cooked in a Yorkshire pudding batter. Classically it is served with mashed potatoes, gravy and vegetables such as peas and carrots.

It’s the perfect dinner for winter evenings and lazy Sundays – and what’s more, it’s easy to make too! Here I show a step-by-step recipe for toad in the hole made in the oven.

This recipe never fails me – the batter is always huge – it gets a lot of rise thanks to a following a couple of key tips:

  1. Let the batter rest for at least 10 minutes
  2. Pre-heat the tray and oil for at least 10 minutes
  3. Be quick when pouring the batter into the tray, and do not open the oven door whilst the Yorkshire puddings are cooking
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This recipe can easily be halved, doubled, or even quartered to suit your needs. I sometimes make an individual toad in the hole when I’m home alone for a treat – with just two sausages.

Toad in the hole is such a classic family favourite meal, this is one the kids should love too. Use your families favourite sausages and serve with their favourite veggies for a balanced, comforting meal they’ll be asking for time and time again. And because it’s so easy once you follow the rules above – you’ll be happy to cook it too!

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How To Make Toad In The Hole

Scroll down for recipe card and ingredient list. If you have an Actifry I also have a recipe for Actifry Toad In The Hole.

1. Begin by pre-heating your oven to 200C

2. Place the sausages and a drizzle of oil in a metal baking tray with high sides. Or a pyrex dish. I recommend you use a metal baking tray if you have one. Then, put the tray with the sausages into the oven for 20 minutes to begin to cook the sausages.

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3. Whilst the sausages are cooking, begin to make the batter. It is best to make the batter as soon as the sausages go in as allowing the batter to stand for 10-15 minutes really helps the rise. Mix the batter until smooth and allow to sit on the side (room temperature) until you’re ready for the next step.

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4. After 15 minutes remove the sausages from the oven. The oil in the pan will be very hot at this point – and this is how you want to keep it. Be VERY quick at this stage to minimise the time the dish is out of the oven. Make sure you have a heat-proof surface ready and the batter nearby.

If you like your sausages very well done – leave them in a little longer until they are more brown – but remember, they will be cooking for a further 30 minutes with the batter in.

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5. Pour the batter into the sausage tray

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6. Until the sausages are covered about 1/2 – 3/4 of the way up. Then, quickly place the tray back into the oven and close the door.

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7. Whilst the toad in the hole is baking DO NOT open the oven door – this will result in your batter deflating. Cook the toad in the hole for about 30 minutes – check through the oven door (look through the glass if you have a glass door) and check it is browned.

Once removed from the oven, the toad in the hole will sink slightly due to the temperate change – I just recommend you check it is cooked and crispy on top throughout to know it is ready. Once you have removed it from the oven, if it is browned and mostly cooked you can return it to the oven for more time (if you wish) without the risk of it deflating.

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Yield: 4

A classic British Toad In The Hole Recipe. Succulent sausages in Yorkshire Pudding Batter. Always risen - always crisp on top!

Prep Time5 minutes

Cook Time35 minutes

Total Time40 minutes


  • 8 Sausages
  • 1 Tbsp Vegetable Oil

Yorkshire Pudding Batter:

  • 115g Plain Flour
  • 3 egg
  • 150ml milk

To Serve (Optional)

  • Mashed potato, gravy, vegetables (such as peas or carrots)


  1. Preheat the oven to 200C
  2. Place sausages and oil into a metal baking tray with deep sides, or a pyrex or casserole dish (see notes). You'll want to chose a tray which has enough room around your sausages, but is not too big - see images above to see the ratio with my tray vs sausages.
  3. Place the sausages into the oven and cook for 20 minutes
  4. Whilst the sausages are cooking, mix together the batter using a whisk or fork - until smooth.
  5. After the 20 minutes remove the sausages from the oven and quickly pour the batter into the dish. Return to the oven immediately
  6. Cook for a further 30 minutes (see notes). Until cooked and the batter is brown and crisp on top.
  7. Serve with mashed potatoes, vegetables and gravy (optional)


Don't chose a dish which would shatter easily with a heat change - you'll be pouring batter into hot oil and so i recommend a metal dish or a strong pyrex

If you like your sausages very well done - cook them for longer at step 3

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Nutrition Information



Serving Size


Amount Per ServingCalories 506Total Fat 40gUnsaturated Fat 27gCarbohydrates 37gFiber 3gSugar 3gProtein 27g

Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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See more: British Recipes, By Ingredient, Easy Dinner Recipes, Pork, Recipes, Sausage Recipes, Sides

Toad In The Hole Recipe | Rise Every Time | Hint Of Helen (2024)


How do you not get a soggy bottom on toad in the hole? ›

If your toad in the hole is soggy, it might be due to there being too many sausages in the tin. Try to make sure they're spaced far apart from each other to allow the batter to get crisp. Also, to make sure the Yorkshire pudding rises, don't be tempted to open the oven as it's cooking.

Why does my Yorkshire pudding not rise with toad in the hole? ›

I actually think this is pretty key to the dish. Getting your Yorkshires to rise: Toad in the Hole needs a hot dish with plenty of oil. Using a metal baking tin and adding the batter quickly is recommended.

Why does my toad in the hole not cook in the middle? ›

However it is most likely that the batter isn't quite cooking properly due to the dish. Stoneware tends to heat up very slowly and doesn't give the instant hit of heat that the batter needs to help it to rise properly.

What is the history of the toad in the hole recipe? ›

Dishes like toad in the hole appeared in print as early as 1762, when it was described as a "vulgar" name for a "small piece of beef baked in a large pudding". Toad in the hole was originally created as a way to stretch out meat in poor households. Chefs therefore suggested using the cheapest meats in this dish.

Why is my toad in the hole spongy? ›

Why is my toad in the hole spongy? This typically occurs because you didn't cook the batter long enough or at a high enough temperature. To achieve the ideal texture, you must fully preheat your oven and ensure that the oil is hot before you pour in the batter.

What is the best tin for toad in the hole? ›

Pro tips for your toad in the hole:

Use a metal (or enamel-coated metal) baking tin if possible – a large, reasonably deep dish is best. Using a metal tin means the tin it will get hotter and the heat distribution will be more even. Mine is a rectangular enamel roaster, approx 31cmx25cm and 5cm deep.


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