Toad In The Hole

The origins of the name of this traditional British dish are unclear although Wikipedia does suggest that it was named toad in the hole because of the dish’s resemblance to a toad sticking its head out of a hole. It is something straightforward to do and can be easily done in ways to suit either meat eaters or vegetarians.

Serves 4


  •  500ml/2 cups Yorkshire Pudding batter
  • 8 sausages of your choice (around 500g/1lb in weight)
  • 2 Tablespoons of oil, lard or Dripping. Do not use the second two if cooking a vegetarian version


  1. Prepare the Yorkshire Pudding batter mix and allow to stand for around 30 minutes.
  2. Spoon the oil or fat into a roasting tin and heat in an oven set to heat to 200°C/400°F/Gas Mark 6 for around 15 minutes. Use the oven heating time to make a start on getting the oil hot.
  3. Add in the sausages and allow them to cook for 10 minutes, turning after 5. They should be showing signs of browning a little.
  4. Arrange the sausages evenly in the roasting tin then whisk the batter a final time to aerate it. Pour it into the hot tin and ensure it is distributed evenly. Return to the oven and cook for 20-30 minutes until the batter has risen and browned on the edges.
  5. Cut into four pieces with two sausages in each. Place each piece onto a plate. Serve with your choice of potato and vegetables plus a good amount of a gravy of your choice.


To vary the flavour, try adding herbs or spices to the batter mix because that makes for a different flavour. I always think rosemary is a good choice to add to the batter mix. Paprika is also an option for a slightly spicy taste. Try out what appeals to your taste buds and enjoy the food.

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