Toad in the Hole

Pillowy batter, crisp potatoes and sausages

Total: 55 min
Hands-on: 45 min
Serves: 4
Level: Medium
Cuisine: British
Meal: dinner

A dependable version of the classic: potatoes crisped in the tin, hot batter poured over, and a final puffed-up bake.

Shopping list

200 g thick-cut bacon
8 large parboiled baking potatoes
4 tbsp olive oil
150 g sifted plain flour
3 room-temperature eggs
300 ml buttermilk
8 high-quality thick-cut beef or pork sausages
60 ml vegetable oil
1 tsp salt
400 ml gravy

Ingredients

200 g Bacon thick cut
8 Baking potatoes large, parboiled, halved
4 tbsp Olive oil
150 g Plain flour sifted
3 Eggs room temperature
300 ml Buttermilk
8 Sausages high-quality beef or pork, thick-cut
60 ml Vegetable oil high-smoke-point, for the batter
1 tsp Salt
400 ml Gravy for serving, prepared or homemade

Method

Preheat the oven to 200C. Cut the parboiled potatoes into 1.5 cm thick rounds or wedges. Coat a large roasting tin with 2 tablespoons of olive oil. Spread the potato pieces out in an even layer over the tin, cutting them to fit. Place the tin on a tray rack in the hot oven and bake for 15 minutes until they start to crisp.

Tip Make sure the tin fits your oven with a little room to spare; the potatoes get very hot.

15 min
In a large bowl, whisk the sifted flour, the eggs and the buttermilk into a thick, smooth batter that drops slowly from the spoon. Whisk in the vegetable oil. Set the bowl aside while the potatoes finish baking.

Tip The batter should look thick and pourable; if it is too runny, add a spoonful of extra flour.

10 min
Remove the roasting tin from the oven. Add the sausages to the hot oil, distributing them evenly between and on top of the potatoes. Tuck the ends of each sausage under or around the potatoes so they stay in place. Return the tin to the oven for 10 minutes to heat the sausages and render their fat.

Tip The sausages should be lightly browned but not fully cooked through; they will finish cooking in the batter.

10 min
Remove the tin again. Carefully pour the hot batter over the potatoes and sausages, starting in the centre and working outwards. Be quick so the batter is distributed evenly. Set the tin aside for a minute to settle before returning it to the oven.

Tip Pouring the batter while the tin is still hot helps it rise evenly.

10 min
Return the tin to the bottom of the oven and bake for 10 to 15 minutes until the batter is puffed up, golden and crisp on top. The toad should be set and jiggly but not running when you test it in the centre.

Tip Do not open the oven door for the first 10 minutes or the batter will sink.
Remove from the oven. Spoon some gravy over the top and around the tins. Serve immediately on the plates with the roast potatoes and more gravy on the side.

Tip Use a large serving spoon to break the surface of the batter so everyone can reach in.

5 min

Chef's tips

Use a high-smoke-point oil like rapeseed or sunflower in the batter so it gets properly brown without burning.
Tie sausages with kitchen string if they are short or loose, so they stay under the batter and do not float to the top.
Check the batter before it goes in: if it has separated, whisk it gently for a few seconds only to bring it back together.

Swap it

Potatoes: Use chunky parboiled new potatoes instead of roast potatoes for a slightly softer base.
Sausages: Swap beef or pork for vegetarian or chicken sausages; use string-tied ones so they stay put.
Buttermilk: Replace with a mix of whole milk and a teaspoon of white vinegar or lemon juice to make a similar acidulated batter.