British · Pork
Toad In The Hole
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. fry sausages in a non-stick pan until browned.
- Drizzle vegetable oil in a 30cm x 25cm x 6cm deep roasting tray and heat in the oven for 5 minutes.
- Put the plain flour in a bowl, crack in the medium free-range eggs, then stir in the grated horseradish. Gradually beat in the semi-skimmed milk. Season.
- Put the sausages into the hot roasting tray and pour over the batter. Top with cherry tomatoes on the vine and cook for 30 minutes until puffed and golden.
Cooking notes
When scaling protein-led dishes, weigh the meat rather than counting pieces, and remember that the pan size limits how much you can sear at once.
For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.
When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.
Recipe video
Toad In The Hole
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Volume
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OpenWeight
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OpenTemperature
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OpenCooking time
The cube-root rule for scaling up, the differences between meat / cake / soup geometry, and sensible starting estimates.
OpenPan size
9-inch round vs 8-inch square vs 13×9. The math is surface area, not diameter — and the converter shows you both.
OpenLength
Inches and centimetres — for when a recipe says “cut into 1-inch pieces” and your ruler is metric.
OpenIngredient density
A cup of flour weighs 120 g; a cup of honey weighs 340. The full table of ~40 staples, with sources.
OpenOpen in main scaler
Edit the recipe text, scale by serving count, and copy the result. Same parser as the in-page scaler, more room to work.
OpenFrom the journal
Original essays on the small details.
The why behind the technique — original writing on the ingredient and equipment choices that separate a good cook from a frustrated one.
Eggs by weight, not by count
Why your four-egg recipe might really be a five-egg recipe
Read essayApril 12, 2026
The case for the oven thermometer
Your oven is probably lying to you, and here's how to catch it
Read essayFebruary 28, 2026
Butter temperature ruins more cookies than the oven does
Cold, softened, melted — three states, three completely different bakes
Read essayDecember 15, 2025
Go deeper
Where this recipe sits in the wider tradition.
Each guide below is a real essay on the cuisine or the category — pillars, staples, techniques worth learning — paired with a curated grid of recipes filed under it.
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