Toad In The Hole

by hintofhelen
Toad in the hole recipe

I LOVE a traditional toad in the hole – succulent sausages surrounded in crispy, fluffy batter. If you’ve not had toad in the hole before (where have you been!) its a traditional British dish made of sausages cooked in a Yorkshire pudding batter. Classically it is served with mashed potatoes, gravy and vegetables such as peas and carrots.

It’s the perfect dinner for winter evenings and lazy Sundays – and what’s more, it’s easy to make too! Here I show a step-by-step recipe for toad in the hole made in the oven.

This recipe never fails me – the batter is always huge – it gets a lot of rise thanks to a following a couple of key tips:

  1. Let the batter rest for at least 10 minutes
  2. Pre-heat the tray and oil for at least 10 minutes
  3. Be quick when pouring the batter into the tray, and do not open the oven door whilst the Yorkshire puddings are cooking

This recipe can easily be halved, doubled, or even quartered to suit your needs. I sometimes make an individual toad in the hole when I’m home alone for a treat – with just two sausages.

Toad in the hole is such a classic family favourite meal, this is one the kids should love too. Use your families favourite sausages and serve with their favourite veggies for a balanced, comforting meal they’ll be asking for time and time again. And because it’s so easy once you follow the rules above – you’ll be happy to cook it too!

How To Make Toad In The Hole

Scroll down for recipe card and ingredient list. If you have an Actifry I also have a recipe for Actifry Toad In The Hole.

1. Begin by pre-heating your oven to 200C

2. Place the sausages and a drizzle of oil in a metal baking tray with high sides. Or a pyrex dish. I recommend you use a metal baking tray if you have one. Then, put the tray with the sausages into the oven for 20 minutes to begin to cook the sausages.

3. Whilst the sausages are cooking, begin to make the batter. It is best to make the batter as soon as the sausages go in as allowing the batter to stand for 10-15 minutes really helps the rise. Mix the batter until smooth and allow to sit on the side (room temperature) until you’re ready for the next step.

4. After 15 minutes remove the sausages from the oven. The oil in the pan will be very hot at this point – and this is how you want to keep it. Be VERY quick at this stage to minimise the time the dish is out of the oven. Make sure you have a heat-proof surface ready and the batter nearby.

If you like your sausages very well done – leave them in a little longer until they are more brown – but remember, they will be cooking for a further 30 minutes with the batter in.

5. Pour the batter into the sausage tray

6. Until the sausages are covered about 1/2 – 3/4 of the way up. Then, quickly place the tray back into the oven and close the door.

7. Whilst the toad in the hole is baking DO NOT open the oven door – this will result in your batter deflating. Cook the toad in the hole for about 30 minutes – check through the oven door (look through the glass if you have a glass door) and check it is browned.

Once removed from the oven, the toad in the hole will sink slightly due to the temperate change – I just recommend you check it is cooked and crispy on top throughout to know it is ready. Once you have removed it from the oven, if it is browned and mostly cooked you can return it to the oven for more time (if you wish) without the risk of it deflating.

Yield: 4

Toad In the Hole

Toad in the hole recipe

A classic British Toad In The Hole Recipe. Succulent sausages in Yorkshire Pudding Batter. Always risen - always crisp on top!

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes


  • 8 Sausages
  • 1 Tbsp Vegetable Oil

Yorkshire Pudding Batter:

  • 115g Plain Flour
  • 3 egg
  • 150ml milk

To Serve (Optional)

  • Mashed potato, gravy, vegetables (such as peas or carrots)


  1. Preheat the oven to 200C
  2. Place sausages and oil into a metal baking tray with deep sides, or a pyrex or casserole dish (see notes). You'll want to chose a tray which has enough room around your sausages, but is not too big - see images above to see the ratio with my tray vs sausages.
  3. Place the sausages into the oven and cook for 20 minutes
  4. Whilst the sausages are cooking, mix together the batter using a whisk or fork - until smooth.
  5. After the 20 minutes remove the sausages from the oven and quickly pour the batter into the dish. Return to the oven immediately
  6. Cook for a further 30 minutes (see notes). Until cooked and the batter is brown and crisp on top.
  7. Serve with mashed potatoes, vegetables and gravy (optional)


Don't chose a dish which would shatter easily with a heat change - you'll be pouring batter into hot oil and so i recommend a metal dish or a strong pyrex

If you like your sausages very well done - cook them for longer at step 3

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Nutrition Information



Serving Size


Amount Per Serving Calories 506Total Fat 40gUnsaturated Fat 27gCarbohydrates 37gFiber 3gSugar 3gProtein 27g

Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Vance 15th April 2020 - 6:02 pm

Hi, is it 200 for a fan assisted oven?

Helen R 18th April 2020 - 8:57 am

Yes it is Vance 🙂

Mollie Huntley-Young 4th May 2020 - 11:59 am

hi, can you use a ceramic dish? 🙂

Hint of Helen 5th May 2020 - 9:02 pm

Yes you can 🙂

Clive Haste 30th May 2020 - 11:23 am

How do I downsize the recipe to cook for one as you suggest please

Hint of Helen 30th May 2020 - 11:35 am

Hi Clive 🙂 when I make this for one, I downsize for one egg – which would be 40g Self Raising Flour, 50ml milk and 1 egg and I have 2-3 sausages, depending on how hungry I am or the type of sausages.
Amend the size of the dish you’re cooking it in too (so it’s not too thin of course) I have a 15x20cm pyrex dish which I use when I make it smaller 🙂

Chris 4th June 2020 - 10:09 am

Why 3 eggs when other peoples recipes are only 1 egg

Hint of Helen 6th June 2020 - 10:11 am

Hi Chris – there’s lots of variations of recipes I guess, especially with classic dishes such as toad in the hole – often it’s passed on and adapted family to family 🙂
I’ve always used 3 eggs for a family-sized toad in the hole (this recipe serves 4). Eggs create structure and stability within a batter, which is essential to hold shape once cooked too. Helen

Mike 2nd May 2022 - 3:04 pm

Great recepie Helen,well explained,I’m a single dad trying new dishes,yours is on our favourite list,Ty again

Sue 14th January 2023 - 11:37 am

I’m not a confident cook but your recipes are so straightforward I’m going to give them a go.


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