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British/Irish · Dinner

Toad in the Hole

Non-vegEasy

Diet: Non-veg · High-protein

Toad in the Hole is a British/Irish dish. Use a hot metal dish to help the batter rise.

Prep
15 min
Cook
40 min
Rest, soak, marinate or chill
30 min
Total
85 min
Servings
4
Difficulty
Easy
Cuisine
British/Irish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Toad in the Hole. The photograph includes gravy, peas and carrots not included in this recipe.
The photograph includes gravy, peas and carrots not included in this recipe. Representative photograph of Toad in the Hole. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Batter

Pan

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heavy frying pan; spatula; food thermometer; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Batter · About 30 min

  1. Whisk 150 g plain flour, 3 eggs, 250 ml milk, ½ tsp salt smooth; rest 30 minutes in the fridge.

Sausages · About 15 min

  1. Heat oven to 220°C / 425°F. Roast 8 raw pork sausages, 30 ml neutral oil in a deep metal dish 15 minutes, turning once.

    Check: The food must be hot through at 220°C / 425°F.

Bake · About 30 min

  1. Pour batter carefully into the hot fat around sausages. Bake 25–30 minutes without opening the oven until risen and sausages reach 71°C / 160°F.

    Check: Look for this result: risen and sausages reach 71°C / 160°F.

Tips

  • Use a hot metal dish to help the batter rise.
  • Judge Toad in the Hole by the texture and doneness signs in its steps. Your pan and heat affect how long Toad in the Hole takes to cook.

Substitutions

  • Use beef sausages with the same doneness check.

Storage

  • Get perishable Toad in the Hole into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Toad in the Hole within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Toad in the Hole to 74°C / 165°F, stirring or turning it for even heating. When Toad in the Hole is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Toad in the Hole includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Toad in the Hole becomes softer in storage.

Make ahead

  • Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Toad in the Hole close to serving.

FAQ

What matters most when making Toad in the Hole?

Use a hot metal dish to help the batter rise.

What can I substitute in Toad in the Hole?

Use beef sausages with the same doneness check.

Can I prepare Toad in the Hole ahead?

Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Toad in the Hole close to serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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