Toad in the Hole: A British Classic
- Preparation Time: 15 Miniutes
- Cooking Time: 35-40 Minutes
- Total Time: 50-55 Minutes
- Serves: Four People
- Est. Calories: 690 Kcal per serving
- Meal Type: Main Course
A Bit of History
Toad in the Hole is a dish that evokes memories of family dinners and comforting pub fare. Its origins trace back to the early 18th century. The first known reference appeared in a 1747 cookbook by Hannah Glasse, although the version then was often made with leftover meat rather than sausages. Its curious name has puzzled historians, but one theory suggests the sausages peeking out of the batter resembled toads popping out of their burrows.
The dish gained popularity as a hearty, economical meal during times when meat was scarce or expensive. Yorkshire pudding batter stretched a small amount of protein into a filling dish. Over time, it became a beloved staple across Britain, celebrated for its simplicity and satisfying nature.
Interesting Facts
The original versions sometimes used cuts of meat like lamb kidneys or pigeon.
The name has no confirmed link to actual toads or amphibians.
It’s traditionally served with onion gravy and peas.
Despite modern variations, the classic version always features pork sausages.
The batter is identical to that used for Yorkshire puddings.
Toad in the Hole Ingredients
Ingredients
8 good-quality Clonakilty or Lisduggan Farm pork sausages
140g plain flour
4 large eggs
200ml milk
2 tablespoons vegetable oil or beef dripping
Salt and freshly ground black pepper
Method
Prepare the batter:
Sift the flour into a mixing bowl and add a pinch of salt. Make a well in the centre and crack in the eggs. Whisk while gradually adding the milk until the batter is smooth. Leave to rest for at least 30 minutes – this helps achieve a light, crisp texture.Preheat the oven:
Set your oven to 220°C (200°C fan) or Gas Mark 7.Cook the sausages:
Place the sausages in a deep roasting tin. Drizzle with the oil or beef dripping. Roast in the oven for 10–15 minutes until they begin to brown.Add the batter:
Remove the tin from the oven. Quickly pour the rested batter around the sausages. Return the tin to the oven immediately.Bake:
Cook for 25–30 minutes until the batter has puffed up and turned golden brown. Avoid opening the oven during cooking, as this can cause the batter to collapse.Serve:
Plate up generous portions with onion gravy, mashed potatoes and your choice of greens. Enjoy while hot and crisp.
Bacon by the Box Serving Suggestions
Toad in the Hole pairs wonderfully with simple, hearty sides that complement its rich, savoury flavours. Here are some popular choices:
Onion gravy – practically essential. The sweetness of slow-cooked onions balances the saltiness of the sausages.
Mashed potatoes – creamy mash works brilliantly to soak up the gravy.
Peas – either garden peas or mushy peas add freshness and a bit of sweetness.
Braised red cabbage – adds a slight tang and a lovely colour contrast.
Carrots and swede mash – a sweet and earthy alternative to plain mash.
Roasted root vegetables – such as parsnips, carrots, or turnips.
Buttered cabbage – lightly sautéed with a bit of black pepper.
For a drink, traditionalists might go for a pint of bitter or ale, while a dry cider also pairs well. If you prefer wine, a medium-bodied red (like a Shiraz or Merlot) can hold up to the richness of the dish.
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