Toad in the hole with onions


Toad in the hole combining sausages, onions and Yorkshire pudding batter, is the ultimate comfort food.

Toad in the hole with onions

 140g plain flour

3 eggs

300ml milk

2 tsp mustard

salt and pepper to season

2 tbsp vegetable oil

1 medium onion thinly sliced

8 Cumberland sausages, or find some good quality sausages from your butcher


  1. Heat the oven to 220C.
  2. In a liquidiser or food processor combine the eggs, flour, milk, mustard, salt and pepper and whizz until smooth. Transfer to a jug and allow the batter to rest in the fridge for at least 30 minutes.
  3. Put the oil in a deep roasting tin (30 x23 cm) and put the tin in the oven to heat up. When the oil is hot and smoking, put the sausages and sliced onion in the pan and cook them in the oven for 5 minutes to get some colour.
  4. Ensure the sausages and onions are evenly spread across the tin.
  5. Stir the batter, and then pour into the roasting tin – it will splutter so take care.
  6. Cook in the oven for 25 minutes, do not open the oven door until then to check the batter has risen and the sausages are cooked through. If needed, cook for a further 5-10 minutes.

Serve straight from the dish.


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