Toad in the Hole

A delicious simple supper using the finest local ingredients!

Serves 6     Prep: 10mins   Cooking: 30mins

Side Oven related products

Organic white flour

Organic Stoneground White Flour



140g Organic Stoneground White Flour

4 x Free Range Eggs (we used our own!)

200ml Milk – We used St Quintin Creameries

Rapeseed Oil – we used J Stringers & Sons

6 British Sausages – we used James White Butchers Sausages



Heat the oven to 200’C
Mix ingredients together to make a smooth batter – then chill in the fridge for 20 minutes.
Put a good drizzle of oil into the bottom of your muffin tray & then add the sausages standing up on their end. Cook in the hot oven for approx 5 mins until the fat is sizzling hot – then add your batter – fill about 2/3rds of each muffin hole with batter.

Then cook for approx 30 mins – don’t open the oven door!
Serve with lashings of gravy!

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