Why You’ll Love Toad in the Hole Recipe

I love how simple ingredients turn into something so impressive. The hot dish helps the batter rise beautifully, the sausages brown and flavor the pudding as it cooks, and the sweet–tangy onion gravy ties everything together. It’s a classic comfort dish that always feels like a treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Batter
3 eggs
1 ¼ cup milk (310ml)
1 tsp salt
1 cup plain flour (150g)

Toad in the hole
1 Tbsp oil
6 beef sausages
3 sprigs rosemary

Onion gravy
1 Tbsp butter
2 onions, finely sliced
1 tsp sugar
1 Tbsp plain flour
1 beef stock cube
2 cups boiling water
1 tsp Worcestershire sauce
½ tsp salt

Directions

I preheat my oven to 200°C fan bake.

For the batter, I whisk the eggs, milk, and salt in a large bowl. I sprinkle the flour over the top and whisk until the batter is completely smooth with no lumps. I place the batter in the fridge to rest while I prepare the sausages.

I add the oil to a large baking dish (about 30 × 20 cm), coating the base. I place the sausages on top and bake them for about 20 minutes, until they begin to brown.

While the sausages cook, I start the onion gravy. I melt the butter in a saucepan and add the sliced onions and sugar. I cook them for about 15 minutes over medium heat until they soften and caramelise.

I sprinkle the flour over the onions and stir. I crumble in the stock cube, pour in the boiling water, and stir well. I add the Worcestershire sauce and salt, then let the gravy simmer on low for 10 minutes until thickened and glossy.

Once the sausages are browned, I carefully pour the chilled batter into the hot dish around the sausages. I top everything with the rosemary sprigs and return the dish to the oven for about 25 minutes, or until the batter is puffed, golden, and crisp.

I serve the toad in the hole hot with the onion gravy and my favorite steamed greens.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 20 minutes

Variations

I sometimes swap rosemary for thyme for a softer herb flavor. A pinch of mustard powder in the batter adds warmth. I also enjoy adding sliced shallots or garlic to the sausage pan for extra depth. If I want to make it heartier, I serve it with mashed potatoes.

Storage/Reheating

I refrigerate leftovers for up to 2 days. For reheating, the oven works best—I warm the leftovers at 180°C until heated through to help the batter crisp again. The gravy can be reheated gently on the stovetop.

FAQs

Why didn’t my batter rise?

The dish may not have been hot enough, or the batter may not have rested long enough.

Can I use chicken sausages?

Yes, as long as they’re browned first.

Can I make the batter ahead?

Yes, I mix it a few hours in advance and keep it chilled.

Should the batter be cold or room temperature?

Cold batter going into a hot pan helps create the best rise.

Can I double the recipe?

Yes, I use a larger baking dish so the batter isn’t too thick.

Can I add vegetables?

Roasted onions or carrots work, but I keep them minimal so the batter rises well.

Can I make this without gravy?

Yes, but the gravy adds incredible flavor.

Why rest the batter?

Resting relaxes the gluten and helps the texture become smoother and more elastic.

Can I make the gravy ahead?

Yes, it reheats beautifully.

Should I flip the sausages?

No need—the oven browns them well before the batter is added.

Conclusion

I love how this toad in the hole brings together crisp, golden batter and savory sausages in one warm, comforting bake. Topped with rich onion gravy, it’s a classic dish that feels nostalgic, homey, and perfect for a hearty meal any night of the week.