Toad in the Hole


So many people do a double take when I say we are having toad in the hole for dinner, & look at me funny asking “What is that?”. Well, the Wikipedia definition goes as follows:

Toad in the hole is a traditional English dish[1] consisting of sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy.

The origin of the name “Toad-in-the-Hole” is often disputed. Many suggestions are that the dish’s resemblance to a toad sticking its head out of a hole provides the dish with its somewhat unusual name. It is also sometimes called frog in a toad.[2] An 1861 recipe by Charles Elme Francatelli does not mention sausages, instead including as an ingredient “6d. or 1s. worth of bits and pieces of any kind of meat, which are to be had cheapest at night when the day’s sale is over.”[3] An even earlier recipe is found in Hannah Glasse‘s 1747 The Art of Cookery, where she presents a recipe for Pigeons in a Hole,[4] essentially Pigeons cooked in a Yorkshire pudding batter. A wartime variation on the original uses pieces of Spam in place of sausages.

The recipe itself is rather simple. A pan is placed into the oven and heated for about 15 minutes while the batter is prepared. The sausages and batter are added and cooked for half an hour. With frozen sausages, the meat is placed into the dish while heated. It is normally accompanied by gravy (often onion gravy), vegetables and potatoes, often mashed.

I have spent the past few years perfecting making Toad in the Hole here in Edmonton, Canada as the recipe I brought with me from England doesn’t work very well due to altitude & ingredients differences. Here is my perfect recipe;

  • 4 Sausages – I used Mild Italian
  • 1 cup Flour
  • 1 cup Milk
  • 3 Eggs – at room temperature
  • 2 tbsp Oil

Preheat the oven to 450 500° F. Once ready put oil in a 7×11″ ovenproof pan & put it in the oven to heat up just above the middle of the oven. (I found that the hotter the oven the better the dish)

Blend the flour, eggs & milk together in a blender & place in the fridge to stay cold. While it is chilling, cook the sausages in a frying pan until cooked through

When everything is ready, check the oil to see if it is hot enough. I put a few drop of water on my fingertips & flick it into the oil. If the oil spits, then it is ready

Remove the blender from the fridge & blend again quickly to allow air into the batter

Remove the pan from the oven & QUICKLY  pour the batter in the pan & put the sausages over the top. Replace in the oven & cook for 25-30 minutes

DO NOT open the oven while it is cooking

Serve Immediately once ready

Toad in the Hole

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
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