Toad in the Hole

Method

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1. Whisk the flour, eggs, milk, salt and pepper to a smooth batter the consistency of single cream. Rest it, covered, for at least 30 minutes and up to 24 hours.

   Mark done

2. Heat the oven to 220°C / 430°F. Put the dripping in a metal roasting tin, about 30 x 20 cm, and heat it in the oven for 10 minutes.

   Mark done Start 10 min timer

3. Add the sausages to the hot fat and roast 12 minutes, turning once, until browned on all sides.

   Mark done

4. Meanwhile start the gravy: cook the onions in the butter over low heat for 25 minutes until deeply golden and sweet.

   Mark done Start 25 min timer

5. Stir the flour into the onions, cook 2 minutes, then add the stock, Worcestershire, mustard and sugar. Simmer 15 minutes until thickened.

   Mark done

6. Take the tin out of the oven and set it on the hob over high heat until the fat is shimmering and just smoking.

   Mark done

7. Pour the batter around the sausages in one confident motion. It should sizzle furiously.

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8. Return to the oven immediately and bake 25 to 30 minutes without opening the door once.

   Mark done Start 25 min timer

9. Serve the moment it comes out, while it is at its tallest, with the onion gravy.

   Mark done

Chef’s Tips

• Do not open the oven door. The rush of cool air collapses the pudding permanently.
• A metal tin, not ceramic or glass. Metal transfers heat fast enough to set the batter on contact.
• Rest the batter. Straight from the whisk it will not rise anywhere near as high.

Pairing Suggestions

• Onion gravy, which is essential
• Buttered peas or greens
• A pint of bitter

Storage & Reheating

Best straight from the oven. Leftovers keep 2 days and reheat at 200°C / 390°F for 12 minutes, though they will not re-puff.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.