Growing up, my family didn’t cook a lot of traditional British food, but that all changed when I stumbled across a Jamie Oliver video featuring his classic Toad in the Hole. I remember watching him pour silky batter over sizzling sausages and pulling out this golden, puffed-up masterpiece from the oven. It looked rustic, comforting, and absolutely irresistible. That same evening, I made my very first Toad in the Hole—and let’s just say it became an instant household favorite.
What I love about Jamie Oliver’s version is how it captures the heart of classic British comfort food while still being incredibly simple and accessible. It’s one of those dishes that looks like you’ve spent hours in the kitchen, but really, it’s a handful of ingredients and a bit of oven magic.
Toad in the Hole is now one of my go-to meals when I want to impress guests without breaking a sweat or when I just need a dose of feel-good food. There’s something so satisfying about that crisp, golden Yorkshire pudding wrapped around juicy, browned sausages. And paired with onion gravy? Absolute perfection.
Over the years, I’ve made a few tweaks to suit my tastes (and pantry), but Jamie’s method is still the foundation of how I make it today. Whether you’re new to this British classic or already a fan, I hope this guide brings it to life in your kitchen—along with a few helpful tips I’ve picked up along the way.
Let’s get that batter whisked and the oven fired up—because you’re in for a cozy, delicious treat that’s as fun to make as it is to eat.
What is Jamie Oliver Toad in the Hole?
Toad in the Hole is a traditional British dish made by baking sausages in a Yorkshire pudding batter. Jamie Oliver’s version elevates this classic by using quality sausages, fresh herbs, and a beautifully seasoned batter. The result is a golden, puffy, and hearty bake that’s crisp on the outside, fluffy on the inside, and packed with flavor.
Why You Should Try This Recipe
- It’s the ultimate comfort food—warm, savory, and satisfying.
- Surprisingly simple to make with pantry staples.
- Perfect for feeding a family or a small dinner party.
- Great way to make sausages feel like a show-stopping meal.
- Pairs perfectly with gravy, peas, and roasted veggies.
Ingredients Needed to Make Jamie Oliver Toad in the Hole
- 8 good-quality pork sausages (or plant-based sausages)
- 1½ cups (180g) plain flour
- 1½ cups (360ml) milk
- 3 large eggs
- 1 tsp Dijon mustard (optional, but adds depth)
- Fresh rosemary or thyme (a few sprigs)
- Salt and pepper to taste
- 2 tbsp vegetable oil or beef dripping
- Optional: 1 onion, sliced (for added flavor in the tray)
Instructions to Make Jamie Oliver Toad in the Hole
- Preheat the Oven
Set your oven to 425°F (220°C). Place a large roasting dish inside to heat. - Make the Batter
In a bowl, whisk together the flour, eggs, milk, mustard, and a pinch of salt until smooth. Let it rest while the oven heats—this helps it puff up better. - Cook the Sausages
Carefully remove the hot tray from the oven. Add the oil and sausages (and onions if using), then return to the oven for 10–15 minutes, or until they start to brown and sizzle. - Add the Batter
Once the sausages are partially cooked, remove the tray and quickly pour the batter over the sausages. Sprinkle with herbs and get it back in the oven immediately. - Bake
Bake for 25–30 minutes without opening the oven door. The batter should rise and turn golden brown. - Serve
Slice into generous portions and serve hot with gravy and your favorite sides.
Jamie Oliver Toad in the Hole
Ingredients
- 8 good-quality pork sausages or plant-based sausages
- 1½ cups 180g plain flour
- 1½ cups 360ml milk
- 3 large eggs
- 1 tsp Dijon mustard optional, but adds depth
- Fresh rosemary or thyme a few sprigs
- Salt and pepper to taste
- 2 tbsp vegetable oil or beef dripping
- Optional: 1 onion sliced (for added flavor in the tray)
Instructions
- Set your oven to 425°F (220°C). Place a large roasting dish inside to heat.
- In a bowl, whisk together the flour, eggs, milk, mustard, and a pinch of salt until smooth. Let it rest while the oven heats—this helps it puff up better.
- Carefully remove the hot tray from the oven. Add the oil and sausages (and onions if using), then return to the oven for 10–15 minutes, or until they start to brown and sizzle.
- Once the sausages are partially cooked, remove the tray and quickly pour the batter over the sausages. Sprinkle with herbs and get it back in the oven immediately.
- Bake for 25–30 minutes without opening the oven door. The batter should rise and turn golden brown.
- Slice into generous portions and serve hot with gravy and your favorite sides.
Notes
Nutritional Value (approx. per serving)
- Calories: 420
- Protein: 18g
- Carbohydrates: 28g
- Fat: 26g
- Fiber: 1g
- Sodium: 700mg
- Calcium: 10% DV
- Iron: 12% DV
What Goes Well with Jamie Oliver Toad in the Hole
- Onion or red wine gravy
- Steamed or buttered peas
- Roasted root vegetables
- Mashed potatoes
- Apple sauce (for a sweet-savory twist)
- Sautéed cabbage or leeks
My Tips to Make the Best Jamie Oliver Toad in the Hole
- Rest the batter: Let it sit at least 30 minutes before baking—it helps develop air bubbles.
- Heat the dish properly: A screaming hot pan is key to getting a good rise and crispy bottom.
- Use room temperature ingredients: Cold milk or eggs can flatten your batter.
- Don’t open the oven door: Resist the urge or your Yorkshire pudding may collapse.
- Use high-quality sausages: They really make or break the dish.
Easy Variations of Jamie Oliver Toad in the Hole
- Vegetarian version: Use plant-based sausages or even roasted mushrooms.
- Spicy twist: Add chili flakes to the batter or use spicy sausages.
- Cheesy version: Sprinkle a bit of sharp cheddar on top halfway through baking.
- Mini toads: Bake in a muffin tin with cocktail sausages for party-friendly portions.
Best Way to Store Jamie Oliver Toad in the Hole
Toad in the Hole is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a hot oven (not microwave) to keep it crispy. You can also freeze portions—wrap tightly and reheat from frozen at 375°F (190°C) for 20–25 minutes.
Nutritional Value (approx. per serving)
- Calories: 420
- Protein: 18g
- Carbohydrates: 28g
- Fat: 26g
- Fiber: 1g
- Sodium: 700mg
- Calcium: 10% DV
- Iron: 12% DV
Note: Based on pork sausages and whole milk. Values vary with ingredients.
FAQs
Can I make this dairy-free?
Yes—use almond or oat milk instead of dairy milk.
Why didn’t my batter rise?
Common reasons include cold ingredients, under-heated pan, or opening the oven door too early.
Can I use chicken or veggie sausages?
Absolutely! Just adjust cooking time as needed depending on the type.
What if I don’t have fresh herbs?
Dried thyme or rosemary works in a pinch—use about 1/2 tsp.
Conclusion
This dish has become one of those comforting recipes I turn to again and again—especially on colder evenings or when I want to serve something hearty without fuss. There’s a sort of kitchen magic that happens with Toad in the Hole: the moment when the batter rises dramatically in the oven and the edges turn golden and crisp. It never fails to wow whoever’s sitting at my table, even if it’s just me.
Jamie Oliver’s version gave me the confidence to try this dish for the first time, and I’ve loved adapting it over time. What started as a curiosity turned into a small tradition in my kitchen. It reminds me of the joy of cooking with simple, honest ingredients—and how a little patience (and a very hot oven!) can yield something truly special.
The best part? It doesn’t require fancy equipment or elaborate prep. It’s all about timing, good sausages, and a beautifully balanced batter. And when paired with silky onion gravy and a heap of mashed potatoes? Pure bliss.
Whether you’re revisiting a childhood favorite or discovering Toad in the Hole for the first time, I hope this recipe brings the same sense of comfort and joy to your kitchen. Let it rise, let it crisp, and enjoy every bite.
And if you make it, I’d love to see your version! Snap a photo, share your twists, or just let me know how it went. Cooking is always more fun when we share it. Here’s to warm plates and even warmer memories—straight from my oven to yours.
