Toad in the Hole

September 2013

This is a truly comforting and classic dish, serve with lashings of gravy and your favourite vegetables. Serves 3


6 sausages
2 sprigs of rosemary
1 tablespoon of sunflower oil
150g plain flour
1 teaspoon of baking powder
Freshly ground black pepper
Half teaspoon salt
2 eggs
200 mils milk


  1. Preheat your oven to 200 degrees
  2. Place your sausages in a high-sided baking tray along with 1 tablespoon of oil and the rosemary sprigs and place in the oven for about 25 minutes or until lightly browned. The size of your baking tray is important; it needs to fit your sausages with a little space between them. The one I used was 20cm by 20cm. It is also better if your baking tray is heavy-based since it will hold the heat better and ensure a better rise.
  3. While the sausages are cooking, make the batter. Sift together the flour salt and baking powder then add a good twist of freshly ground black pepper.
  4. Crack in the two eggs and mix thoroughly. Add the milk little by little, mixing constantly until you have a smooth thick batter.
  5. When the sausages are brown, remove the rosemary and quickly pour over the batter and return the pan to the oven. The batter should sizzle when added to the tray so take care not to get spattered with oil.
  6. Bake for 35 minutes or until browned, risen and crisp. Enjoy it with lashings of gravy and your favourite vegetables. 

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