Old-fashioned Toad-in-the-Hole


Hands-up, I have to admit, my husband made this, and it’s a great meal to have on a cold evening, and let’s face it, there are many of those living in the UK!

Really simple to do, and fills up those hungry tummies!  This recipe comes from the book: Grandma’s Best Recipes on Page 86, and for once, we haven’t adapted it as much as we seem to do for most other recipes.

Ingredients for a family of four or five:

  • Butter to grease the baking tray
  • Sunflower oil to drizzle over the sausages
  • 115 grams of plain flour
  • Pinch of salt (we also add pepper)
  • 1 egg, beaten
  • 300 ml of semi-skimmed milk
  • It says 450 grams of good-quality pork sausages, and we use 16 Richmond frozen pork sausages, and just take them out the freezer a couple of hours beforehand


  1. Grease your baking tray all around bottom and sides
  2. Make the batter by sifting the flour and salt into a bowl, and then make a well in the centre and add the beaten egg and half the milk
  3. Then carefully stir the liquid into the flour until the mixture is smooth
  4. Gradually beat in the remaining milk
  5. Then leave it to stand for a minimum of 30 minutes with clingfilm on top

When you are getting ready to cook, preheat the oven to gas mark 180 or 7 depending on the type of oven you have.  Then:

  1. Prick your sausages and place them in a dish.  I place them wherever, but my husband likes things to be uniform and so places them neatly in a line 🙂
  2. Drizzle the sunflower oil over the sausages, and put them in the oven for around 10 minutes or so, or until they are beginning to go a bit brown and the fat from the sausages has started to run and it’s all sizzling nicely
  3. Take the tray out of the oven, and pour the batter over the sausages (and if you’re like my husband, straighten up your sausages again), and put it back in the oven for about 35-45 minutes until the batter has risen – we like crusty edges, so leave a little longer if you do too
  4. When it’s golden brown or crusty, take out and serve with whatever you like

We have ours with carrots, peas and mash – except of course, our youngest isn’t a fan of peas so he just has carrots – I hope you enjoy!

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