Toad in the Hole

This traditional British classic by Rachel Allen uses a Yorkshire pudding batter, and is especially popular with children
By Rachel Allen
Toad in the Hole
  • Rating:
  • Serves: Makes 12 moulds
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 24 cocktail sausages, cooked
  • 110 g plain flour
  • 1 pinches salt
  • 2 eggs
  • 300 ml milk
  • 10 g butter, melted and cooled
  • 12 tsp olive oil, or sunflower oil


1. Preheat an oven to 230°C/gas 8. Sieve the flour and salt into a bowl, make a well in the centre and add the eggs.

2. Whisk the batter, drawing the flour in from the sides of the bowl, and pour in the milk. Add the cool melted butter and beat well to blend everything together.

3. Place the empty tin in a hot oven for a couple of minutes to heat through. Put a generous teaspoon of oil into each cup along with two cooked sausages. Fill the moulds three-quarters full with the batter and bake in a hot oven for 15-20 minutes, or until golden brown.

4. Serve straight away.

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