James Martin Toad In The Hole

This classic British toad in the hole is everything you want from a comforting supper, crisp sausages wrapped in a tall, golden Yorkshire pudding batter. The texture is light and airy with deeply savoury flavours from the sausages and their sizzling fat. It is a straightforward, confidence-building dish that suits beginners and experienced cooks alike. From start to finish, it takes about 50 minutes.

Ingredients

For the sausages

• 8 good-quality pork sausages
• 2 tbsp vegetable oil or beef dripping

For the batter

• 140g plain flour
• 4 large eggs
• 200ml whole milk
• Salt and freshly ground black pepper

To serve

• Onion gravy
• Steamed greens or buttered peas

How to Make James Martin Toad In The Hole

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a sturdy roasting tin on the middle shelf to heat up properly.
• Brown the sausages: Add the oil to the hot tin and carefully lay in the sausages. Return to the oven for 10 to 12 minutes until they are beginning to colour.
• Make the batter: Whisk the flour, eggs, milk, and a good pinch of salt until smooth. The batter should be pourable and free of lumps.
• Pour and bake: Remove the tin from the oven, pour the batter around the sausages, and return immediately to the oven. Bake for 25 to 30 minutes until puffed and deeply golden.
• Rest briefly: Allow the toad in the hole to settle for 5 minutes before serving so it holds its shape.

Tips for the Best Results

Why didn’t my batter rise?

The oven and fat must be very hot. Make sure the tin is sizzling before you add the batter, and do not open the oven door while it bakes.

Can I prepare the batter ahead?

Yes, the batter can be made up to an hour in advance and kept at room temperature. Give it a quick whisk before using.

Which sausages work best?

Traditional pork sausages with a good fat content give the best flavour and help the batter rise well.

Serving Suggestions

• Serve with rich onion gravy
• Add buttered peas or steamed broccoli
• Try with creamy mash for a heartier meal

Storage

Room temperature

This dish is best eaten straight from the oven and is not suitable for keeping at room temperature.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot oven to crisp up the batter.

Freezing

Freezing is not recommended as the batter can lose its light texture once thawed.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 28g
• Fat: 30g
• Saturated Fat: 10g
• Sodium: 1.8g

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Toad In The Hole

Recipe by Clara WoodCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A traditional British toad in the hole with golden Yorkshire pudding batter and juicy pork sausages, perfect with rich onion gravy.

Ingredients

• 8 pork sausages

• 2 tbsp vegetable oil or beef dripping

• 140g plain flour

• 4 large eggs

• 200ml whole milk

• Salt and black pepper

• Onion gravy, to serve

Directions

• Preheat the oven to 220°C (200°C fan) and heat a roasting tin inside.
• Add oil and sausages to the hot tin and cook until lightly browned.
• Whisk flour, eggs, milk, salt and pepper into a smooth batter.
• Pour batter around sausages and return immediately to the oven.
• Bake until puffed, risen and golden brown.
• Rest briefly and serve with onion gravy.

Notes

• Use a hot tin and fat for maximum rise.
• Avoid opening the oven during baking.
• Serve immediately for best texture.