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Individual Toad in the Hole for 2 with Onion Gravy

Individual toad in the hole for 2 people served with a rich port & onion gravy is the ultimate old-school British nostalgia-fuelled recipe.

The gravy is packed full of slowly cooked properly caramelised onions which are the perfect match for the Yorkshire pudding and sausages.

Rich onion gravy being poured over individual toad in the hole served with peas.

“Mini” toad in the hole

When it comes to recipes with cool names Toad in the Hole is the Heavyweight champion of the world! Don’t worry this is not some “hubble and bubble toil and trouble” Macbeth witch stuff.

It is a simple dish of sausages cooked in a Yorkshire pudding batter.

It is one of the most enduring food memories of my childhood and it’s a recipe that I still treasure today.

I’ve even got a vegetarian roasted vegetable toad in the hole that would likely make my grandad, who was a butcher, spin in his grave.

We probably ate it so often because it was cheap!

It joined other dishes like cheese and potato pie, corned beef stew and spam fritters as being penny-pinching recipes from my yoof.

Like most of my recipes, this makes is toad in the hole for 2 people.

Frequently Asked Questions

What sausages should I use?

Get the best that you can afford! A trip to your local butcher will generally see you right and you want something with a bit of girth.

If you are feeling particularly bold then you can make your own sausages. I have recipes for a good old-fashioned British breakfast sausage and for Cumberland sausages.

You can even use beef sausages, which arguably are a better match for a good onion gravy than pork sausages.

Do I have to rest the Yorkshire pudding mix overnight?

I always find that I get a better and more consistent rise when I let the batter sit overnight. But if you are in a hurry, try and at least give it an hour to sit before cooking.

Can I use cooking oil rather than hard fat?

You can, but I think that you get a much better crust on Yorkshire puddings and toad in the hole with lard, beef dripping or goose/duck fat. It also tastes much better!

Can I use something other than Port in the gravy?

Yes, you could use red wine or even a beer if you wanted to. Port doubles down on the sweetness and gives the gravy a lovely body.

If you are using red wine or beer then you should add a little sweetness, you could use sugar, honey or even treacle.

Do I have to add the Marmite?

No, but at least give it a try. For those of you who are on the dislike side of the fence, I’m with you, I don’t like Marmite.

However, I now use it in every gravy that I make, it does not make it taste like Marmite. It is like a seasoning and lifts other flavourings around it.

Overhead individual toad in the hole served with peas and a rich onion gravy.

Serving Suggestions

Whilst these are individual toad in the hole they are still a calorific treat and they are properly filling.

Add my very onion-rich gravy on the side then I tend to stick with some peas on the side and it is enough for me.

Although on occasions I have been known to serve them with mushy peas rather than frozen peas.

Other side veggies that work well are roasted tenderstem broccoli or buttered runner beans.

My wife is naughty and prefers her toad in the hole served with ketchup and peas!

You could of course scale this down and use 2 eggs rather than 3, and 2 sausages each rather than 3, then you would have plenty of room for mashed potatoes!

Individual toad in the hole served with peas and a rich onion gravy.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

For the Toad in the Hole:

  • Stovetop.
  • Oven.
  • 30cm or 12″ frying pan.
  • Kitchen tongs.
  • 2 X 20cm or 8″ diameter baking tins.
  • Whisk.
  • Mixing bowl.
  • Jug.
  • 3 identical prep bowls or jars to measure the ingredients. You can use a combination of weighing scales, measuring jugs and measuring spoons.

For the Onion Gravy Unless Listed Above:

  • 28cm or 11″ frying pan.
  • Stirring and serving spoons.
  • Chopping board.
  • Kitchen knife.
  • Weighing scales and or a combination of a measuring jug, cups and spoons.
Onion gravy being poured over individual toad in the hole served with peas.
Yield: 2 Servings

Individual Toad in the Hole Recipe for 2 People

Prep Time: 10 minutes
Cook Time: 2 hours
Additional Time: 8 hours
Total Time: 8 hours 30 minutes

Toad in the Hole is about as British as can be, sausages in a Yorkshire pudding batter and baked to perfection, forget Sunday Lunches this is quintessentially British and so easy too!


  • 400g (14oz) Good Quality Sausages
  • 2 Tbsp Cooking Oil
  • 30g (2 Tbsp) Lard, Duck Fat or Beef Dripping
  • 3 Large Eggs
  • 100-110g (¾ Cup) Flour (approx)
  • 170ml (¾ Cup) Full Fat Milk (approx)
  • ½ Tsp Salt
  • ½ Tsp Black Pepper
  • 1 Tsp Dried Thyme

For the Onion Gravy:

  • 600g (3 Large) Onions
  • 30g (2 Tbsp) Lard or Beef Dripping
  • 1 Tbsp Flour
  • 125ml (½ Cup) Ruby Port
  • 375ml (1½ Cups) Beef Stock
  • 1 Tsp Marmite
  • ¼ Tsp Black Pepper
  • Salt to Taste


  1. The night before you cook, place the eggs in a jar (or see-through bowl) and line up 2 identical jars next to them, fill the second and third jars to the same level, one with milk and the other with flour. Place the ingredients in a bowl, add salt and pepper, and whisk to combine then refrigerate overnight. I like to decant this into a jug, it makes pouring it easier.
  2. On the day of cooking remove the batter from the fridge and mix through the dried thyme.
  3. Divide the lard (or chosen fat) between two 20cm or 8" diameter baking tins and place them in the oven at 220°C or 430°F. The fat must be hot when before you add the sausages and batter.
  4. Heat a 30cm or 12" frying pan over a medium-high heat and brown the sausages on all sides. Don't go too dark or they will burn in the oven.
  5. Remove the baking pans from the oven, add the sausages then pour over the Yorkshire pudding batter. You will not need all of the batter, keep back 3-4 tablespoons or you will get a "soggy base", although if that is your thing pour it all in!
  6. Place in the oven, reduce the heat to 180°C or 350°F and cook for 30-35 minutes.

For the Onion Gravy (Start this before you cook the Toad in the Hole):

  1. Cut the onions in half, peel them and then cut them into half-moon shapes around 2-3mm (⅛") thick.
  2. Heat a 28cm or 11" frying pan (not nonstick if possible) over a low-medium heat and cook for 90 minutes, stirring every 15 minutes at the start.
  3. After the onions have been cooking for an hour they should start to cook a little quicker, stir them more frequently and if there is a residue on the bottom of the pan that can not be scraped free add a splash of water. You are aiming for some fairly dark (but not burnt) sweet onions.
  4. Turn the heat up to medium-high, add the flour and stir for a minute or two.
  5. Pour in the port and stir until it thickens and reduces a little, this will take a minute or two.
  6. Pour in the beef stock, stir in the marmite and black pepper, then have a taste adding salt as required. Cook for 15 minutes before serving.


I prefer to work a Yorkshire pudding batter based on volumes, so do not concentrate on the weights. Use the identical bowls or jars, crack in the eggs and then "eye-ball" the milk and flour to match.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1380Total Fat: 85gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 51gCholesterol: 475mgSodium: 3562mgCarbohydrates: 89gFiber: 6gSugar: 22gProtein: 63g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Claire | Sprinkles and Sprouts

Monday 12th of March 2018

Toad in the hole is just the best comfort food!!! I hope every child in the UK has fond memories of it?? I NEED to make my own sausages!!!! I bet it is out of the world good with home made bangers. p.s love the thyme! I always add a spoonful of grain mustard to my pudding mixture. (Because that is was my Mum did!)

Brian Jones

Monday 12th of March 2018

Making your own sausage is pure genius, my uncle is a butcher and taught me howto link them properly but other than that it is definitely not as difficult as they made it look on the Generation Game, more childhood memories.

I've done mustard in the past and it works really well I'm pretty sure I change the flavouring everytime I cook this based on the sausages. I also do one with roasted vegetables rather than sausages that is superb, it is all about good comforting stuff in batter that really matters :D

Julie @ Running in a Skirt

Wednesday 28th of February 2018

What a delicious recipe! I love this great, simple idea! Pretty photos too!

Brian Jones

Thursday 1st of March 2018

Thanks Julie.


Wednesday 28th of February 2018

Wow! Never had toad in a hole but I'm going to make it as soon as possible, I've just brought some sausages from Switzerland that will be wonderfully used with your recipe!

Brian Jones

Thursday 1st of March 2018

It is a properly old fashioned British dish dating back a couple of hundred years, I've seen the name utilised in all sorts of bizarre ways but it is essentially sausages in a batter. Enjoy, we love it as a lazy day dinner :)

Yvette Bixler

Monday 21st of March 2016

Love Toad in the hole! Grew up with it for Sunday dinner. I 'm American , my mum is English . We've had it with veg & gravy Or when we were kids Ketchup & Peas?Love your idea of the skillet for the health benefits. Any idea of oven Temp. ? And my local grocery has English Bangers maybe if people request them?

Brian Jones

Tuesday 29th of March 2016

Hi Yvette, glad to bring home memories, over temperature for me is as hot as it gets on my oven that is a shade over 240 celcius.

Jeff @ Make It Like a Man!

Saturday 5th of March 2016

I've got to try this. I love each of the ingredients. For me, this is a dish that I've only read about in books and never thought to investigate.Thanks for showing it to me!

Brian Jones

Monday 7th of March 2016

It is such a simple dish too cook and one I love... It aint the prettiest thing in the world but it is built for comfort and not competition ;)

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