Toad-In-The-Hole Mr.CBB Style


No There Are No Toads In This Dish


Growing up in the UK my mum would make toad in the hole pretty much any day of the week. It’s a simple frugal dish that anyone can make in a flash. If you like Yorkshire pudding with your roast dinner you will love toad in the hole.

Basically the bangers (sausages) are supposed to be the toads poking out the Yorkshire pudding when cooked. When you make the toad in a hole it all happens pretty fast but that is because you need the oil in casserole dish to be super hot just like when you make Yorkshire pudding.

Perfect toad in the hole recipe

I remember my mum always telling us to stay out of the kitchen when she made toad in the hole only because she was worried about the hot oil but on occasion she let me watch and that’s how I learned to make it. I don’t get all fancy with the batter but if you like you can add fresh herbs such as chives or basil to give the dish that onion flavour. You will find many toad in the hole recipes on the internet and some with different ingredient variations and flavours.

I like my toad in the hole batter to be well cooked and then drenched in a gravy and many people use the dripping from frying the pork sausages in the frying pan to cook up some onions and make a nice onion gravy which is delicious. When you make the toad in the hole batter mix make sure to make it nice and smooth with no lumps. You must make sure that once you pour the batter over top the bangers that you aren’t opening the oven. Just have patience and watch from the window to make sure your batter puffs up and turns a golden brown colour.

This recipe I used Bisto gravy because that is what I had on hand and my mum sent it to me from the UK along with some Twiglets for my wife who has a hankering for them every now and again. I do make my own homemade gravy as well but not every dish I create has drippings for me to do so and that’s where my Bisto comes in handy.

The fluffy batter will sink once you cut it but when you pour the silky gravy over top it just soaks all those flavours up and it melts in your mouth. You can serve this dish with mashed potatoes or oven roasted potatoes. My mum would also make peas, cabbage or carrots to go alongside the dish although I fancy mashed potatoes the most with peas.

I asked Nicola what her memory of Toad in a hole was for her back home in the UK and this is what she had to say… (Nicola is my food blogger who occasionally shares her amazing recipes with all of us here at Canadian Budget Binder).

Yes I make it here my hubby loves toad in the hole as do the kiddos.  In Yorkshire (known for the Yorkshire puddings none the less) they have the same mixture but sweet served with cream or apple sauce. I always remember dad and my mum making toad in the hole.  We got to eat in front of the TV on a Friday night sitting watching retro stuff Tarzan and Harold Lloyd!

So, there you have it folks an easy recipe for any night of the week so don’t be afraid to make the toad in a hole because Im pretty sure it will be a hit with your family. This recipe will give you at least 4 servings unless you are a growing boy like me who can eat at least 3 sausages on his own. You can easily just double the recipe to make more and use a bigger casserole dish or just jam all the sausages together like a happy family.

Toad In The Hole Recipe

Yield: 4 servings

Time:  Cook 10-15 minutes on 425 degrees until golden brown


  • 2 cups of all-purpose flour
  • 4 pork sausages
  • 4 eggs
  • 2 cups of milk
  • 1/2 cup of fresh chives minced (optional)
  • Salt
  • Pepper
  • 3 tablespoons of melted butter
  • 3 tablespoons extra virgin olive oil



  • Take your casserole dish or baking pan and coat it with the extra virgin olive oil so nothing sticks
  • Place it in your pre-heated oven of 425 degrees to get the pan or dish very hot on the top rack but putting a baking sheet on the second rack in case oil spats below.
  • Once the pan is hot start cooking your sausages until they are golden brown in a tablespoon of extra virgin olive oil
  • While your sausages are browning put your flour, salt and pepper in a mixing bowl and make a well in the middle. Add your 4 large eggs, salt. pepper, melted butter and milk and mix together until smooth and set aside
  • Once the casserole or pan in the oven is hot and your sausages are cooked add the sausages to the pan with all the drippings, then pour the batter over the top
  • Bake until golden brown about 10-15 minute-s Do not open your oven door during this time or risk your dish sinking. Just watch it carefully from outside the oven window.


Once cooked serve right away topped with homemade gravy (or Bisto) and served with mashed potatoes and vegetables for a full meal or on its own. This is a very classic British dish that many people may have heard of yet not tried. If you fancy sausages you will have to try toad-in-a-hole and heck, it will make a great conversation for any dinner party. Now that you have this traditional recipe be on the lookout for another tradition but this time a sweet one called spotted dick.


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  1. This looks like it would be just as yummy topped with Maple Syrup. 🙂

  2. I am not a big fan of sausages, can’t start to imagine what they put inside, so unless I find a quality butcher I don’t buy them. You see the good ones are not too greasy when you cook them, sometimes there is a liter of grease in the pan after cooking, that is pretty gross.

  3. Christine Weadick says:

    Looks like something I just might try here, hubby is more Irish but my side of the fence is English!!! I don’t buy the canned Bisto but I use the Bisto powder to thicken my gravy whenever I cook a roast. Works a treat every time…. Have you ever made it with the little breakfast sausage??? Or your turkey sausage?? We had bangers and mash years ago when we were out west for a wedding. Might try making that some time too. Assuming, of course, I can save enough gravy to do so!!!
    Just showed the picture to my boys…….looks like I might have to make this for them soon! Hope you are having a nice weekend and a good visit with your company today….

  4. Oh I have LOVED Toad in the Hole since I was a child, must make it again for my grandkids one of these days. I use Lilydale breakfast (chicken) sausages for this as I can no longer digest pork sausage or it’s drippings. A delicious alternative for me – but like the sound (and memory) of your recipe better!!!

  5. Looks unhealthy as hell but oh-so-delicous!

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