Toad in the Hole Recipe

Toad in the Hole is a quintessentially British dish that combines the heartiness of sausages with the comfort of Yorkshire pudding. Its unique name and delicious taste have made it a favorite in the UK and beyond.

Let’s get started!


In a large mixing bowl, combine the flour, eggs, milk, salt, and pepper. Whisk until you have a smooth batter. Place batter in the fridge to chill.


In a large frypan, heat the vegetable oil over medium-high heat. Add the sausages. Cook sausages until they’re nicely browned on all sides. This should take about 5-7 minutes.


Place the cooked sausage in a greased 8x8 square baking dish, and set the pan aside. Pour the Batter Around the Sausages and make sure the cooked sausages are evenly spaced.


Put the baking dish in the cold oven, preheat the oven. Preheat your oven to 425°F (220°C) allow it to preheat with the dish inside and bake for approximately 25-30 minutes or until the batter is puffed up and golden brown.


In the same frypan you used for cooking sausages, melt a tablespoon of butter over medium heat. Add the rosemary stalks and let them infuse the butter and sausage drippings with their flavor for a minute or two.


After infusing the butter with rosemary, add the chopped onions. Cook over medium heat until the onions are soft and translucent. Then stir in the cornstarch slurry and continue to simmer for a couple of minutes until the gravy thickens.


Slice the Toad in the Hole into portions and drizzle the delicious onion and rosemary gravy over the top.

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