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Toad in the Hole

Preparation time: 10-15 minutes

Cooking time: 45 minutes

Serve with: gravy, mash or chips and vegetables

Serves: 4

Ingredients

  • Pack of chipolatas or slim or normal sized sausages
  • 140g Plain flour
  • Two eggs
  • 15mg Full fat mayonnaise
  • 175ml Full fat milk
  • 15ml Oil of your choice (I use olive)
  • 2.5g Salt and pepper to taste

Method

  • Preheat the oven to 200°C
  • Place the sausages in a roasting tin/tray or dish (20 x 30cm or so) along with the 15ml oil (unless you know the sausages are likely to produce a suitable amount themselves) and put on the middle shelf of the oven
  • Place the 140g plain flour in a suitable bowl
  • Add the salt
  • Add pepper if you'd like (I add it to everything - it's good for you)
  • Make a well in the middle and break the two eggs into it
  • Whisk (ideally with an electric whisk but a fork is fine if need be)
  • Add the 175ml milk gradually
  • Add the 15mg mayonnaise
  • Keep whisking till smooth and then leave to stand
  • Once the oil in the tin/tray or dish in the oven with the sausages is sizzling (1) add the batter (2)
  • Cook for another 30 minutes on the top shelf and don't open the oven door until it's done
  1. The oil must be very hot, if it's not you can put your tin/tray or dish on the hob to heat it further - do note that Pyrex glass shouldn't be used on the hob
  2. Don't worry if the sausages are not fully done, they will get another 30 minutes to cook

Notes

You can chill and reheat within two days, or freeze, defrost and reheat, at 200° C, for around 10-15 minutes. Use some foil to cover the dish to prevent any more browning. Be sure the sausages are hot all the way through.