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Toad in the Hole Pic 1.jpg

Toad in the Hole

My family and I absolutely love toad in the hole, its an oldie but a goodie!

I like to flavour my pudding with fresh herbs but you could also add mustard or just leave it plain.


  1. 12 sausages

  2. 1 tbsp rapeseed oil

  3. 150 plain flour

  4. 3 eggs

  5. 340 ml milk

  6. Fresh rosemary & thyme (optional)



  1. Preheat the oven to 220 fan. Put the sausages into a roasting tin, sprinkle over the oil and place in the oven for 15 mins.

  2. Meanwhile make the batter. Add the flour to a large bowl and season well. Finely chop the herbs if using and add to the bowl.

  3. Using an electric whisk, whisk in the eggs, followed by the milk to create a smooth runny batter. I like to pour my batter into a jug, to make it easier to pour later on.

  4. Take the tin with the sausages out of the oven and slowly pour in the batter, put the tin back into the oven and cook for a further 20-25 minutes, it should be golden born and well risen. If it start to brown too much just lightly cover it with a piece of foil.

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