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Toad in the Hole

Makes 1 Toad in the Hole

Both sweet and savoury batter puddings have been part of British cultural heritage for centuries, retaining a central role in the modern repertoire of comfort food. The familiar combination of baked batter and sausages, which we fondly call Toad in the Hole, derives from a batter pudding which originally contained dubious meats and offal.

Free from Soya, Nuts
Without crystal sugar


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  1. Put the flour and salt into a large bowl or jug and stir them together.
  2. Add the eggs and milk, beating to form a smooth batter.
  3. Refrigerate the batter for up to 12 hours – otherwise, it’s ready to go if you are short on time.
  4. Pre-heat the oven.
  5. When the oven is really hot put the lard, or dripping, and sausages into a 20x25/8x10” oven dish and cook for 10 minutes.
  6. Carefully remove the tray from the oven, turn the sausages over and pour on the batter.
  7. Return the baking dish to the oven and bake for 50-55 minutes depending on your preference for the crispness of the pudding.


20x25/8x10” oven dish, large jug or mixing bowl


220°C, Fan 200°C, 425°F, Gas 7

Cooking time

50-55 minutes

I've never had much luck with Toad in the Hole, even before I had to go gluten free, so when the family asked for it, I plastered a cheerful smile on my face and said OK! Followed the recipe to a 'T' and I have to say, it came out beautifully! Maybe a bit too much 'hole' for my liking, but the batter rose well and the crispy bits were extra tasty. The family enjoyed it too, so its been added to recipe rotation for the winter months. Well done Doves .

By Natalie
18 Oct 2019

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