Toad in the Hole

Toad in the holeOr as it turned out in my case, burnt sausages in custard. The photos look better than the reality.

My mistake was to try and use up some of the batter I had left over from the Deep-Fried Aubergines. As I discovered, the flour to liquid ratio for that batter was not the right mix for toad in the hole.


8 sausages
1 tbsp sunflower oil
100g plain flour
½ tsp English mustard powder
1 egg
300ml milk


Heat the oven to 200c/gas mark 7.

The batter

Put the flour, mustard powder and a pinch of salt into a mixing bowl. Crack the egg into a well in the centre of the flour and pour in some of the milk.  Stir with a wooden spoon until you have a smooth batter in the well.  Now slowly add the rest of the milk continuously stirring until you have a smooth lump free batter.

The sausages

Drop each sausage into a 20 x 30cm roasting tin. Add 1 tbsp of sunflower oil and coat each sausage. Now roast the sausages for 15 minutes.

Take the hot roasting tray from the oven and pour the batter over the sausages. Put the tray back in the oven and bake for 40 minutes until the batter is brown, well risen and cooked through.

Unfortunately, my batter didn’t cook through, and although the outside was crispy, it had a soggy consistency on the inside. I put it back in the oven, but that only resulted in burnt sausages – the batter stayed resolutely custard-like.

If you follow the recipe as above, which I adapted from BBC Good Food: Toad in the Hole, your batter should work out ok.

The original recipe suggested adding sprigs of thyme to the batter. I decided against this and instead I made an onion gravy and added lots of chopped fresh herbs to that.

Toad in the hole