Classic Toad-in-the-Hole

3 Dec, 2020

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Preparation Time

10 mins

Cooking Time

50 mins  

Ecton Bangers4
Vegetable oil1tbsp
For the batter:
Plain flour70g
Free range Egg1
Semi-skimmed milk85ml
Goose fat1tbsp
Sea salt & black pepper

The delicious family favourite

This recipe has morphed somewhat over the years. Mrs Beeton suggested a pound of beefsteak in her classic recipe collection “Everyday Cookery”.  We are going with the modern take on Toad-in-the-Hole and are suggesting sausages.

Our friends at WH Thomas produce the most delicious Ecton Banger which is the lynchpin of this recipe.


  1. 1. Preheat the oven to 220C/200C fan/gas 7. Brown the bangers in a frying pan or the oven with the oil for about 20mins.
  2. 2. Into a mixing bowl put the flour, ½ tsp salt and a generous grind of black pepper. Make a well in the middle and crack the egg into it. Then slowly add the milk, whisking all the time.
  3. 3. Put the goose fat in a 9″ square roasting tray and place on the hob until it is melted but make sure not to burn it. 
  4. 4. Transfer the sausages to this tray and pour over the batter mix. Put on the top shelf of the oven until plumped up and browned at about 30 minutes.
  5. 5. Serve your Toad-in-the-Hole with gravy or with Taylors Original English Mustard and a dollop of  Stokes Tomato Ketchup. The Stokes range of sauces are award winning and should be a staple of your larder.