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Toad In The Hole

My children love this name! This is the same batter used for Yorkshire Puddings, to be served with Roast Beef - just omit the sausages.


  • 24 Cocktail Sausages cooked

  • 110 g Plain Flour

  • Salt

  • 2 Eggs

  • 300 ml Milk

  • 10 g Butter

  • Olive Oil


  • 1.

    Preheat an oven to 230’c.

  • 2.

    Sieve the flour and salt into a bowl, make a well in the centre and add the eggs.

  • 3.

    Whisk continuously drawing the flour in from the sides of the bowl, add the milk in gradually while whisking.

  • 4.

    Add the cool melted butter.

  • 5.

    Place the tin into the hot oven on it’s own for a couple of minutes to heat up, then put a generous tsp of oil into each cup, and 2 cooked sausages.

  • 6.

    Fill up to 3/4 of the batter and put into the hot oven for 15-20 minutes or until golden brown.


* You can make this batter ahead of time, infact it makes these even lighter if you do.
* You can also make, from this batter, American Popovers, often served at brunch time . Just again, omit the sausages and add 2 tbsp caster sugar to the flour. When they are cooked and cooled, place a teaspoonful of marmalade or raspberry jam into the dip in the centre. Dust with icing sugar, if you like. If you are having these with a cup of tea in the afternoon, you might like to also add a spoonful of whipped cream.

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