Delia Smith​ Toad In The Hole Recipe

This classic Delia Smith Toad in the Hole is made with good quality pork sausages, plain flour, a fresh egg, and a light batter mixture of milk and water. The result is a comforting traditional British meal featuring savory, browned sausages nestled in a golden, crispy, and high-rising batter. This recipe is perfect for a cozy winter supper or a hearty weeknight dinner and makes a delicious meal for two to three people.

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Delia Smith Toad in the Hole Ingredients

• 6-8 good quality pork sausages (approx. 330g-440g total weight)
• 75g plain flour (all-purpose flour)
• 1 large egg
• 75ml semi-skimmed milk
• 55ml water
• 40g lard (or vegetable oil/beef dripping)
• Salt and freshly milled black pepper

How To Make Delia Smith Toad in the Hole

1. Heat the fat: Preheat your oven to its highest setting (around 425°F/220°C). Place the lard in a roasting tin (approx. 11 x 7 inches) and put it inside the oven to get smoking hot.
2. Brown the sausages: While the oven heats, place the sausages under a hot grill (broiler). Cook them for about 5 minutes, turning occasionally, until they are lightly browned on the outside.
3. Sift the flour: To make the batter, sift the flour into a mixing bowl. Hold the sieve high above the bowl to air the flour. Add salt and pepper, then make a well in the center.
4. Mix the batter: Break the egg into the well. Using an electric hand whisk or a balloon whisk, beat the egg while gradually incorporating the flour. Slowly pour in the milk and water mixture while whisking.
5. Finish the batter: Use a rubber spatula to scrape down the sides of the bowl to ensure all flour is mixed in. Give it one final whisk until smooth. (Note: Delia states there is no need to let this batter rest).
6. Assemble the dish: Once the sausages are browned, carefully remove the hot tin from the oven and place it over direct high heat on the stovetop to keep the fat sizzling.
7. Combine and bake: Quickly arrange the sausages in the hot tin and pour the batter around them. Immediately return the tin to the oven on the highest possible shelf.
8. Bake until risen: Bake for 30-35 minutes. Do not open the oven door during this time. The batter should be well-risen, crisp, and golden brown. Serve immediately.

Recipe Tips

• Keep the Fat Hot: The most important rule for a good rise is heat. The fat must be smoking hot when the batter hits it. Using the stovetop method (step 6) ensures the fat doesn’t cool down while you arrange the sausages.
• Don’t Open the Door: Resist the urge to peek into the oven during the first 25 minutes of cooking. A rush of cold air can cause the rising batter to collapse.
• Air the Flour: Sifting the flour from a height adds air into the mixture, which helps create a lighter, crispier batter rather than a dense, chewy one.
• Use Metal Tins: Metal roasting tins conduct heat much better than glass or ceramic dishes. A metal tin helps the bottom of the batter cook quickly and rise effectively.

What To Serve Toad in the Hole

This hearty dish needs a sauce to bring it all together. The classic pairing is a rich onion gravy, poured generously over the sausages and batter.

For sides, creamy mashed potatoes are the traditional choice. To add some color and nutrition, serve with buttered peas, steamed broccoli, or glazed carrots. The sweetness of the vegetables balances the savory richness of the sausages and batter.

How To Store Toad in the Hole Leftovers

• Refrigerate: allow the leftovers to cool completely. Store them in an airtight container in the refrigerator for up to 3 days.
• Reheat: To restore the crispiness, reheat the leftovers in an oven at 350°F (180°C) for 10-15 minutes. Microwaving is not recommended as it will make the batter soggy and rubbery.

Delia Smith Toad in the Hole Nutrition Facts

Serving Size: 1 serving (based on 3 servings per recipe)

• Calories: 450 kcal
• Total Fat: 30g
• Saturated Fat: 11g
• Cholesterol: 110mg
• Sodium: 850mg
• Total Carbohydrate: 22g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 20g

Frequently Asked Questions

• Why didn’t my batter rise? The most common reason is that the oil or oven wasn’t hot enough. The batter needs a thermal shock to puff up. Also, opening the oven door too early can cause it to deflate.
• Can I use vegetable oil instead of lard? Yes. While lard adds a traditional flavor and has a high smoke point, you can use vegetable oil, sunflower oil, or beef dripping. Do not use butter or olive oil, as they burn at high temperatures.
• Do I really need to put the tin on the stovetop? This is a specific Delia Smith technique that guarantees results. It ensures the fat stays blistering hot right up until the moment it goes back into the oven, maximizing the rise.

Try More Recipes:

• Delia Smith Traditional Roast Turkey Recipe
• Delia Smith Pork Stroganoff Recipe
• Delia Smith Pasta Puttanesca Recipe