Toad In The Hole

Toad In The Hole

1 h
Enjoy the taste of traditional Britain with toad in the hole.

Replace the milk in the batter with an Arla Lactofree alternative for easier digestion.


Step 1
  • To make the batter, heat oven to 220°C/Fan 200°C/Gas Mark 7. Tip flour into the large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the centre, crack in the egg, then pour in a dribble of ®Lactofree dairy drink.
Step 2
  • Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter in the well. Add a bit more ®Lactofree dairy drink and continue stirring until all the ®Lactofree dairy drink and flour has been mixed together.
Step 3
  • Use scissors to snip the links between your sausages. Drop them into a 20 x 30cm roasting tin. Add 1 tbsp of the oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.
Step 4
  • Take the hot tray from the oven, then quickly pour in the batter. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp.
Step 5
  • For the gravy, soften the onions with the remaining oil in a large nonstick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in the sugar for the final 5 mins.
Step 6
  • Add the spoonful of flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left.
Step 7
  • Gradually pour in the stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season.
Step 8
  • Cut the toad in the hole into large wedges and serve with the gravy spooned over.


Plain flour
100 g
English Mustard
½ tsp
Sprigs thyme
Pearl onions (Peeled and Sliced)
Or 1 tsp light brown sugar
5 g
Beef stock
500 ml
300 ml