Toad in the Hole

The lat­est in a series of deli­cious British recipes that sound revolting.


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  • Ingre­di­ents:
  • 1 12 cup all-pur­pose flour
  • 12 tea­spoon kosher salt
  • Pinch fresh­ly ground black pepper
  • 3 large eggs, beaten
  • 1 12 cup milk
  • 2 tbsp. but­ter, melted
  • 1 tbsp. veg­etable oil
  • 1 lb. bangers (Eng­lish sausage made with pork and bread­crumbs), or good qual­i­ty pork or beef sausage links

Toad in the Hole is a quin­tes­sen­tial British recipe: It’s deli­cious, but the name sounds revolt­ing: Bub­ble & Squeak, Spot­ted Dick, Toad in the Hole. Don’t let the name scare you!

Making the Batter

In a large bowl, whisk togeth­er the flour with the salt and a pinch of pep­per. Make a well in the cen­ter of the flour. Pour the eggs, milk, and melt­ed but­ter into the well and whisk into the flour until smooth. Cov­er and let stand 30 minutes.

Preheating the Dish

Pre­heat the oven to 425°. Coat the bot­tom and sides of an 8 x 12or 9 x 9 ceram­ic or met­al casse­role dish with veg­etable oil. (Do not use a glass bak­ing dish.) Put the emp­ty dish on the bot­tom rack in the oven as it preheats.

Browning the Sausage

While the oven is com­ing to tem­perature, heat a table­spoon of veg­etable oil in a skil­let on medi­um high. Add the sausages and brown them on at least a cou­ple sides.


Pull the rack with the dish out, put the sausages in, and pour the bat­ter over everything.

Bake at 425° for 20 to 30 min­utes, or until the bat­ter is gold­en brown.