Originally created as a way to stretch out meat in poor households, Toad in the Hole has become a firm and afforable favourite in British households. Delicious, fluffy batter paired with hearty pork sausages & lashings of rich onion gravy!
  • Serves: 4



  1. Preheat the oven to 220˚c/ gas mark 7
  2. To make the batter, sift the flour and salt into a small bowl. Make a well in the centre, exposing the bottom of the bowl and break the eggs in.
  3. Using a wooden spoon, mix the eggs together gently then gradually draw in the flour from the sides as you mix, adding just enough milk to the egg to make a smooth paste.
  4. When all the flour has been incorporated, stir in the remaining milk. Cover the bowl and chill for about 30 minutes.
  5. Carefully peel and slice the onion.
  6. Melt the butter in a small saucepan then add the onion and plenty of salt and pepper.
  7. Cook over a low heat for about 10 minutes taking care to stir occasionally so that the onion does not stick and burn.
  8. Heat the oil in an ovenproof shallow dish in the oven. When really hot, add the sausages turn in the hot fat and put in the oven for about 5 minutes.
  9. Add the mustard to the batter and re-mix then pour it over the sausages.
  10. Scatter over the softened onion then wash, dry and rip up the sage leaves and scatter over the surface of the sausages in batter (or sprinkle over the dried sage)
  11. Bake on the top shelf of the oven for about 25 minutes or until the toad in the hole is risen and brown.
  12. Serve with lashings of rich onion gravy and mashed potatoes.