Lorraine Pascale's toad in the hole recipe

Name: Lorraine Pascale's toad in the hole recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp Vegetable oil, for oiling; 2 Eggs; 115 g (4.1oz) Plain flour; 1 tsp Mustard powder, to taste; 3 Sage leaves, or thyme if you prefer, finely chopped; 150 ml (5.3fl oz) Soured cream; 150 ml (5.3fl oz) Milk; 18 Cumberland sausages, each cut in half; 1 tbsp Cider (optional); 2 pinches Grinds of salt and freshly ground black pepper

Servings: persons

1
Preheat oven to 200C (400F), Gas Mark 6.
2
Oil the muffin tin.
3
Whisk the eggs in a large bowl until frothy.
4
In a separate bowl, put the flour, mustard and sage, then make a hole in the middle.
5
Gradually add the soured cream and milk.
6
Mix together lightly.
7
Add the eggs and stir a little to combine, then leave the batter to stand for 30 minutes or so.
8
Put the sausages in an ovenproof dish and cook in the oven for 25-30 minutes, or according to the packet instructions, then set aside.
9
Add the cider, if using, to the batter, stir for 10 seconds, then pour the mixture into a measuring jug (makes it so much easier to pour into the muffin tin).
10
Divide the mixture among the muffin holes (it makes around 12) then put 3 sausage halves into each hole, sticking up with the uncut side down.
11
Cook in the oven for 20-25 minutes, or until puffed up and golden brown.
12
As soon as they are cooked, remove from the oven, leave for 1 minute then bang the tin on the surface to loosen them from the holes.
13
Serve with gravy.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tbsp Vegetable oil, for oiling, 2 Eggs, 115 g (4.1oz) Plain flour, 1 tsp Mustard powder, to taste, and more.

Yes, Lorraine Pascale's toad in the hole recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!