Toad in the Hole

Questions About Toad in the Hole

Toad in the Hole: Step by Step

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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.

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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.

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

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

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

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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.

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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.

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

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Related guide: Prep, cook and total time.

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A Few Pointers

• 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.

What to Serve With It

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

Sides from the same cuisine on this site: Duck Fat Roast Potatoes, Fried Bread, Honey Roasted Carrots.

Keeping and 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.

The Numbers per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

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