• Peter Alton

Toad in the Hole

This is a very traditional English dish. A firm favourite with my family served with mashed potatoes and onion gravy.


120g Plain Flour

Pinch of Salt

Freshly Ground Black Pepper

4 Large Free-Range Eggs

300ml Milk

12 Large Pork or Beef Sausages

30g Beef Dripping


  1. Sieve the flour into a large bowl. Add the salt and pepper.

  2. Make a well in the centre add the eggs and gradually stir into the flour.

  3. Add the milk until a batter consistency is formed. Add more flour or milk until the mixture coats the back of spoon

  4. Put the batter to one side in a fridge to chill for around 30 minutes

  5. Preheat the oven to 200C/400F/Gas 6.

  6. In a large non-stick pan cook the sausages over a medium heat until a golden brown colour all over.

  7. Place the beef dripping into an ovenproof dish and heat in the oven for 5 minutes until clear.

  8. Add the sausages to the hot dish and pour in the batter. Place the dish into the oven and cook for 45-50 minutes until well-risen, crisp and golden brown.

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