Toad in the Hole
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 15 minutes, plus 20 minutes resting
- Cooking
- 40–45 minutes
- Total time
- 1 hour 15 minutes–1 hour 20 minutes
Heat / oven setting220°C conventional / 200°C fan
Ingredients
| Ingredient | Quantity |
|---|---|
| 12 | |
| 225g | |
| 225g beaten egg, weighed without shell (beat whole eggs and weigh the amount needed) | |
| 375ml | |
| 3 tbsp | |
| A small pinch |
Tick ingredients as you prepare them. Ticks reset when you reload.
Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- Deep roasting tin
- Whisk
- Tongs
- Clean food thermometer
- Extra baking tray or larger pan/dish if needed for six servings
Method
Make batter
Wash hands and clean the workstation. Whisk flour, eggs, milk and pepper into a smooth batter. Cover and refrigerate for 20 minutes. Preheat oven. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth. For a fractional egg quantity, beat the egg first, then weigh the stated amount without shell.
Start sausages
Place oil and sausages in a deep roasting tin. Roast for 15 minutes, turning once. Handle raw sausages with separate utensils and wash hands.
Add batter
Carefully lift the hot tin onto a heatproof mat. Pour batter around the sausages; hot fat may spit. Return promptly to the oven.
Bake
Bake for 25–30 minutes until well risen, browned and set. Avoid opening the door early. Check the centre reaches 75°C for at least 30 seconds with a clean food thermometer; continue cooking if needed. Check sausages, as a risen batter does not prove they are safe.
Serve
Divide into six portions and serve immediately. Add vegetables if desired. Evaluate rise and batter texture.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Keep raw meat separate from cooked and ready-to-eat food. Do not wash raw poultry; wash hands and sanitise utensils after raw meat contact.
- Use a cleaned food thermometer for meat and egg dishes: the centre should reach 75°C for at least 30 seconds, or an equivalent safe time and temperature. Timings are a guide; size and equipment affect cooking.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Sausages supply protein but can be high in salt and saturated fat. Batter supplies carbohydrate and protein. Vegetables add fibre.
Practical skills
Batter preparation, resting, working safely with hot fat and judging rise.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.