Toad-in-the-hole
- Good Food team
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Serves 4
Easy
Prep: 15 mins
Cook: 45 mins
A star rating of 4.3 out of 5.582 ratingsRate
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Serve this comforting classic made with chipolata sausages and a simple batter – it’s easy enough that kids can help make it.
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Ingredients
Nutrition
Units:
MetricUS
- 12 chipolatas
- 1 tbsp sunflower oil
For the batter
- 140g plain flour
- 2 eggs
- 200ml semi-skimmed milk
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Nutrition: per serving
- kcal472
- fat29g
- saturates9g
- carbs37g
- sugars5g
- fibre2g
- protein19g
- salt2.3g
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Method
-
step 1
Heat the oven to 220C/200C fan/gas 7. Put the chipolatas in a 20 x 30cm roasting tin with the oil and bake for 15 mins until browned.
-
step 2
Meanwhile, make the batter. Tip the flour into a bowl with ½ tsp salt, make a well in the middle and crack the eggs into it. Use an electric whisk to mix it together, then slowly add the milk, whisking all the time. Leave to stand until the sausages are nice and brown.
-
step 3
Remove the sausages from the oven – be careful because the fat will be sizzling hot – but if it isn’t, put the tin on the hob for a few minutes until it is.
-
step 4
Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden. Serve with gravy and your favourite veg.
Frequently asked questions
Can you make toad in the hole for 2 people?
Yes, you can make it for 2, you can halve the quantities above.
Why is it called toad in the hole?
No records suggest that this dish has ever been made with toads, rather it resembles how toads hunt for prey, with the sausages sticking out of the batter resembling how the toads peek out of their burrows.
What to serve with toad in the hole
Serve with onion gravy and some greens.
Recipe from Good Food magazine, September 2011
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A star rating of 4.3 out of 5.582 ratings
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