Toad in the Hole

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A filling and easy-to-make lunch dish that’s popular with children. Make it for them during the school holidays: it’s the kind of recipe that satisfies hungry young appetites.


  • 450 g/1 lb beef or pork sausages
  • 15 g/½ oz lard, dripping or white vegetable fat


    Place the sausages in a medium-sized roasting tin and add the fat. Set aside while preparing the batter.

    Sieve the flour and salt into a mixing basin and hollow out the centre. Crack the egg into the flour and add about one-third of the milk. Using a wooden spoon, stir gently starting in the centre and gradually draw in the flour from around the sides of the bowl. Add the remaining milk gradually, stirring all the time. Beat well for 1 minute to aerate the batter.

    Place the sausages in a moderately hot oven (200°C., 400°F., Gas Mark 6) for about 10 minutes until the fat is very hot. Pour in the batter and replace the tin in the oven, near the top. Bake for 25–30 minutes, or until the batter is well risen and crisp. Cut in portions and serve at once.