Toad In The Hole

Thought I’d re-arrange the menu an do a good old favourite tonight… Its been a while since we tasted sausages as I don’t like to push the black market boat out too often…. Still this was gorgeous and the extra pudding (that wasn’t eaten with the sausages) was lovely with jam and a scoop of vanilla ice cream for the kids… after all waste not want not!


  • 1oz (25g) dripping, cooking fat or lard
  • sausages (recipe suggests 1lb or 450g… I just use a whole packet of 8 sausages usually)

For the batter:

  • 5oz (150g) plain flour
  • pinch salt
  • 1 egg
  • 1/2 pint of milk


  1. Preheat oven to 200C, 400F, Gas Mark 6
  2. Put dripping/ fat/ lard into an oven proof tin and heat for a few minutes (or until melted), add the sausages and turn in the fat for about 5 minutes
  3. Raise the temp of the oven to 220C, 425F, gas mark 7
  4. Blend the batter ingredients together and whisk until smooth.
  5. Pour over sausages and hot fat  and bake for 25 to 30 minutes until well risen and brown. Lower the heat towards the end if necessary.

Sweet batter pudding: same as above but served with hot jam or golden syrup

In case you want tor try something a little different there are loads of recipes online… my favourite is on jamieoliver[dot]com… with red onion and fresh rosemary.




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