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British Food! Toad in the Hole, Make this Awesome Dish Flour, Eggs and Sausage delight, (Not Pigs in a Blanket.)

Updated on December 15, 2010

What a Strange Name!

Upmarket Toad in the Hole with Herbs
Upmarket Toad in the Hole with Herbs
Orderly Toad in the Hole
Orderly Toad in the Hole
Random Toad in the Hole
Random Toad in the Hole

Good British comfort Food

One of the things I miss most about leaving England, is the great British Institution, the Local Pub. For those who don't know, the Pub is short for Public House usually managed by the licensed Victualer association. As this implies, it is a place where the weary traveller may quench his thirst and partake of victuals to set them up for the completion of their journey. Nowadays, Pubs, usually referred to as "the Local" are places where one can enjoy a pint of beer (usually warm) drawn from the cellar through taps on the bar and partake of good pub food. It is sad that British Food has such a bad reputation as so much of it is wholesome and satisfying as befits a country that is often rainy and damp.

Pub food is usually very simple. In recent years, pubs have progressed from offering bags of chips, or crisps as they are known in the UK, to offering nutritious simple food at very reasonable prices. That said, some pubs have gone overboard and many now sport fully fledged dining rooms with extensive menus at prices to match. Traditional Pub food is often centered around the traditional British Banger. Bangers and Mash with or without baked beans, Bangers in a bun with or without mustard and / or pickles, and Toad in the Hole.

Bangers are the good old British sausage, nothing fancy, not spicy hot, but very satisfying. Toad in the Hole is an inventive way of serving them. As a child we probably had this dish once a week as it was a hot favorite, easy to prepare but tasty and very scrumptious. It is an assemblage of simple basic batter and sausages. Some cooks make it more upscale by adding herbs and spices to the batter. The dish originated in the mid 19 century when it was made with small pieces of meat scraps, today it is a staple pub dish and economical family meal.

This is how I make it:


6 big Sausages (not chipolatas), Just under a pint of Milk, Tblspn Beef Dripping (or substitute)

4 eggs, 8 ounces Self Raising Flour, Tsp of Salt, Shake of Pepper, Herbs if liked

Prepare a pint of standard Yorkshire pudding batter by making a well in the center of the flour in a deep bowl. Break the eggs into the hole beat into the flour gradually adding the milk and beating well until you have a batter that easily drops off a spoon. Leave it to rest in the fridge ideally for half an hour or more.

Prick the sausage skins with a fork in several places and gently fry until the fat starts to ooze out. The idea is to make the dish much more healthy than the original. Remove from the pan and place on kitchen paper (It is important that they are not cooked at this stage)

Place a tablespoon of beef dripping in an oven proof dish of appropriate size. Heat the oven to 425 F and heat the dish and dripping When piping hot, carefully place the sausages in the pan and tip the batter over them. Make sure the dish is of a size so that the batter is at least an inch deep and make allowances for the batter to rise at least that high again. Place in a hot oven for about half an hour until the sausages are cooked and the batter risen to a golden brown with the browned sausages poking through. If you require or acquire the taste for herbs or spices, add them just after you pour the batter over the sausages. A knife inserted into the batter should come out clean when the dish is properly cooked.

Serve Toad in the Hole on its own, or with vegetables for a full meal. A good Toad in the Hole should be crispy round the edges and soft in the middle yet firm when tested as described above. The sausages should be cooked through and browned on top. If your local pub doesn't serve it, try making it yourself and enjoy a thoroughly British dish. Enjoy!

Another Toad in the Hole

What a Surprise! All photos courtesy Flickr
What a Surprise! All photos courtesy Flickr


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    • Gypsy Willow profile image

      Gypsy Willow 6 years ago from Lake Tahoe Nevada USA , Wales UK and Taupo New Zealand

      Hi freecampingaussie, glad you liked the hub. I got back from Wales last night and missing it already! NZ is very nice too. We have a little house near Lake Taupo. Thanks for coming by.

    • freecampingaussie profile image

      freecampingaussie 6 years ago from Southern Spain

      Love your photos !When I was back in Wales I loved visiting the pubs there !Would love to go back , My Aunt just died unfortunatly so I will miss seeing her but have others to visit there.

      I lived in Taumaranui NZ as well as a few other places like Nelson, Picton, CHCH, Rangiora, Auckland.

    • Gypsy Willow profile image

      Gypsy Willow 6 years ago from Lake Tahoe Nevada USA , Wales UK and Taupo New Zealand

      Hi John, thanks for the visit. Best way to try our food is to visit Britain. Pub grub is very good these days.

    • John Sarkis profile image

      John Sarkis 6 years ago from Los Angeles, CA

      Great hub - esoteric to someone like myself who was raised on hamburgers and fries. I don't think I've ever had English Food before. Thank you for introducing me to something new....

    • profile image

      Sara 7 years ago

      Hi Gypsy just having a look for more of your great recipes - I have had this but as a separate Yorkie pud and chipolata with gravy. Good idea all in one dish. Will have a little go but I'm not too good making Yorkies - they fall flat, so bit nervous but hey so what I've just got to learn.

    • Gypsy Willow profile image

      Gypsy Willow 7 years ago from Lake Tahoe Nevada USA , Wales UK and Taupo New Zealand

      Like your picture of comfort food! That is what childhood memories are made of. Thanks for stopping by.

    • trimar7 profile image

      trimar7 7 years ago from New York

      We all do have our comfort foods that we grew up with. I always knew a toad in the hole to be a piece of bread with the hole torn out, butter in the pan, and a fried egg in the middle. My comfort food though is bread pudding, my mother's pot of ham on the bone, string beans, and potatoes simmering all day.

    • Gypsy Willow profile image

      Gypsy Willow 8 years ago from Lake Tahoe Nevada USA , Wales UK and Taupo New Zealand

      Thanks for stopping by everyone, the bad wrap for British food is completely unjustified. Hope you enjoy the recipes.

    • rmcrayne profile image

      rmcrayne 8 years ago from San Antonio Texas

      This sounds really good. I agree about the unfair reputation of British food. I always heard it was very bland, but enjoyed everything I ate in England. Especially the pub Beef in Ale.

    • Hmrjmr1 profile image

      Hmrjmr1 8 years ago from Georgia, USA

      Great British cooking is the best kept secret in Europr, I love it and miss it. Thanks for the Recipe....

    • compu-smart profile image

      Compu-Smart 8 years ago from London UK

      Mmm!tTHIS IS MY FAV DISH:)

    • KCC Big Country profile image

      Karen Curtis 8 years ago from Central Texas

      This is one of my English husband's favorites. We have had trouble finding a sausage he likes here. He says they are all too meaty here. We finally found some bangers at an English import shop near Dallas. We tried making toad in the hole, but I didn't get the batter quite right. I'll have to try your recipe. I have had several attempts at making Cornish pasties and ended up making a Cornish pasty pie.

    • lrohner profile image

      lrohner 8 years ago from USA

      The name caught my attention. The recipe has me hooked. My son just LUVS sausages, so this dish could very well be the new Sunday morning breakfast in my house. Thanks for sharing!

    • Tom Cornett profile image

      Tom Cornett 8 years ago from Ohio

      I want some! Looks yummy!

    • Gypsy Willow profile image

      Gypsy Willow 8 years ago from Lake Tahoe Nevada USA , Wales UK and Taupo New Zealand

      Hi Alexander You may be excused for thinking that! A nice local on a rainy dark evening , roaring log fire, pub grub, not too shabby!

      R V we learn something new every day! I will write a hub on Spotted Dick next.

    • profile image

      Judy 8 years ago

      Sounds yummy so I know my waistline can't afford to even look at it.

    • Tom Rubenoff profile image

      Tom Rubenoff 8 years ago from United States

      Sounds excellent. Nice easy instructions, too.

    • GiftedGrandma profile image

      GiftedGrandma 8 years ago from USA

      That looks as delicious as my stews! My hubby swears by them...says I could sell them in a resturant..isn't he delightful :O) Now I will have to write a hub on my stews.

    • profile image

      ralwus 8 years ago

      Very interesting concoction. Cool name too. I fear trying this one as I have my won way with those wonderful sausages, but I just may try it. thanks

    • profile image

      \Brenda Scully 8 years ago

      This is just making my mouth water...... We used to have this once a week when I was a kid, and I had forgotten about it...... It is the same recipe as Yorkshire puddings...... Go to Yorkshire, and roast beef will never taste the same again. Next time I go to England I will find a pub that serves this, or better still make my own, it is so easy to make actually yummy yummy thanks a lot,.................. Brenda xxx

    • Kushal Poddar profile image

      Kushal Poddar 8 years ago from Kolkata,India

      Amazing photos that make me drool. I am sorry for being absent for a while as my computer failed me.

    • RVDaniels profile image

      RVDaniels 8 years ago from Athens, GA

      I'd always wondered what this dish was. Thanks for a good hub and can you make spotted dick?

    • Frieda Babbley profile image

      Frieda Babbley 8 years ago from Saint Louis, MO

      Oh please do! I've got to make those. I can't tell you how many mornings I wake up dying for them.

    • Alexander Mark profile image

      Alexander Silvius 8 years ago from Portland, Oregon

      This hub is about a pub? couldn't help it, sorry. The closest I have come to British food is at one of those period fairs - I cannot remember what they are called, but it's centered around 1700's London I think. Anyway, they were bangers I believe and realy good! I can't wait to visit a pub in England and have this dish. Thanks for taking my taste buds to England.

    • Gypsy Willow profile image

      Gypsy Willow 8 years ago from Lake Tahoe Nevada USA , Wales UK and Taupo New Zealand

      Hi Frieda, glad you enjoy the good old British sausage. I make pigs in a blanket too. Perhaps I should write a hub on them. This hub was a request. Thanks for the comment.

    • Frieda Babbley profile image

      Frieda Babbley 8 years ago from Saint Louis, MO

      OMG! I remember having these when I was there. And there is something similar (like pigs in a blanket?) that I HAD to have for breakfast every morning. There was a man selling them down the street for a few hours and you had to get there fast before he ran out. I'm now starving. I can smell it. I can taste it. I can feel the total satisfaction. British sausages always gave me a relaxed spring in my step, perfect for a beautiful walk in the gardens or about town. I'm going to make this asap! Thanks for the memories.