How to cook the perfect toad in the hole from The Guardian by Felicity Cloake

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can substitute lard for beef drippings.

  • Beth891 on February 01, 2024

    Our go to toad in the hole recipe, always delicious! We use hobgoblin ale and the batter is so tasty.

  • anya_sf on April 04, 2020

    I increased the batter by 50% thinking we'd want more. Maybe we would have, but it was nearly burnt after 35 minutes in the oven at such a high temperature. The batter did puff up perfectly and browning the sausages was definitely a good idea. The flavor was pretty good, but some rosemary might have been a nice addition. My husband missed having onion gravy.

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