Toad in a Hole

My children love this name! This is the same batter used for Yorkshire Puddings, to be served with Roast Beef; just omit the sausages.


  • 24 cocktail sausages, cooked
  • 110g plain flour
  • Pinch of salt
  • 2 eggs
  • 300ml milk
  • 10g butter, melted and cooled
  • Olive oil or sunflower oil
  • Deep bun tray or a muffin tin


  1. Preheat an oven to 230’c.Sieve the flour and salt into a bowl, make a well in the centre and add the eggs.
  2. Whisk continuously drawing the flour in from the sides of the bowl , add the milk in gradually while whisking.
  3. Add the cool melted butter. 
  4. Place the tin into the hot oven on it’s own for a couple of minutes to heat up, and then put a generous tsp of oil into each cup, and 2 cooked sausages. 
  5. Three quarters fill up with the batter and put into the hot oven for 15-20 minutes or until golden brown.

**NOTE You can make this batter ahead of time, infact it makes these even lighter if you do.

**NOTE You can also make, from this batter, American Popovers, often served at brunch time. Just again, omit the sausages, and add 2 tbsp caster sugar to the flour. When they are cooked, and cooled, place a teaspoonful of marmalade or raspberry jam into the dip in the centre. Dust with icing sugar, if you like. If you are having these with a cup of tea in the afternoon, you might like to also add a spoonful of whipped cream.