There’s something wonderfully comforting about toad in the hole. This classic British dish brings together juicy sausages and fluffy Yorkshire pudding batter in one simple pan. Whether you’re cooking for a quiet dinner at home or want to impress someone special, this toad in the hole for 2 recipe is exactly what you need.
Making toad in the hole for 2 people means you get all the crispy edges and golden goodness without any waste. The best part? You probably already have most of the ingredients in your kitchen right now.
What Exactly Is a Toad in the Hole?
Toad in the hole is a traditional British comfort food that dates back to the 1700s. Despite its funny name, there are no actual toads involved! The dish gets its name from the way sausages peek out of the batter, looking a bit like toads poking their heads out of holes.
The recipe is simple: sausages are cooked in a hot pan, then Yorkshire pudding batter is poured around them. As everything bakes together, the batter puffs up into a crispy, golden shell while the sausages stay juicy inside. Think of it as a more casual, homey cousin to a fancy Sunday roast.
Recipe Overview
| Prep Time | 10 minutes (plus 30 minutes resting time for batter) |
| Cook Time | 30-35 minutes |
| Total Time | About 1 hour 15 minutes |
| Servings | 2 people |
| Difficulty | Easy |
| Cuisine | British |
This one pan toad in the hole for 2 recipe is straightforward and forgiving. Even if you’re not an experienced cook, you’ll find this recipe easy to follow. The secret to success is having everything ready before you start and making sure your oven is really hot.
Ingredients
For the Batter:
- 75g plain flour (about ½ cup plus 1 tablespoon)
- 1 large egg
- 100ml whole milk (just under ½ cup)
- Pinch of salt
- Fresh black pepper
For the Dish:
- 4-6 good quality sausages (pork, beef, or italian sausage work great)
- 2 tablespoons vegetable oil or sunflower oil
- 1 small onion, sliced into wedges (optional)
- Fresh thyme sprigs (optional)
To Serve:
- Onion gravy
- Mashed potatoes or roasted vegetables
- Peas or green beans
Ingredient Notes:
For this toad in the hole for 2 recipe in cups, remember that British recipes often use weight measurements, but volume works too. If you’re using italian sausage toad in the hole instead of traditional pork bangers, you’ll get a lovely herby flavor that works beautifully with the batter.
Method
Make Your Batter
Start by making your Yorkshire pudding batter. In a mixing bowl, add the flour and make a small well in the center. Crack your egg into the well. Pour in about half the milk. Using a whisk, start mixing from the center, slowly bringing in the flour from the sides. This stops lumps from forming.
Once you have a thick paste, add the rest of the milk gradually while whisking. Keep going until your batter is smooth and looks like thin cream. Add a pinch of salt and some black pepper. Now comes the important part: cover the bowl and let it rest for at least 30 minutes. Some people even make it the night before and keep it in the fridge.
Prepare Your Pan
Heat your oven to 220°C (425°F or gas mark 7). You need it really hot for this to work properly. While it heats up, choose your cooking dish. A small rectangular baking dish or a cast iron skillet works perfectly for two people. Some cooks even use a toad in the hole dutch oven for extra heat retention.
Brown the Sausages
Put the oil in your baking dish and add the sausages. If you’re using onion wedges, toss them in too. Place the dish in the hot oven for about 10 minutes. You want the sausages to start browning and the oil to get smoking hot. This hot oil is the secret to getting that crispy, risen batter.
Add the Batter
Take the dish out of the oven (carefully, it’s very hot!). Give your batter a quick stir, then pour it around the sausages. Don’t pour it directly on top of them. If you’re using fresh thyme, scatter a few sprigs over the top now.
Bake Until Golden
Put the dish straight back in the oven. Here’s the key rule: don’t open the oven door for at least 20 minutes. Opening it early will make your batter collapse. Bake for 25-30 minutes total, until the batter is puffed up, golden brown, and crispy around the edges.
Serve Immediately
Toad in the hole tastes best when it’s fresh from the oven. The batter will be at its crispiest right away. Cut it into portions and serve with your chosen sides while everything is still hot and puffy.
Storage and Serving Temperature Guide
Serving Temperature
Toad in the hole should be served hot, straight from the oven. The ideal serving temperature is around 70-75°C (160-170°F). At this temperature, the batter stays crispy on the outside and soft inside, while the sausages are perfectly juicy.
Storage Instructions
If you have leftovers (though with this recipe for two, you probably won’t), here’s how to store them:
Refrigerator: Let it cool completely, then cover tightly with foil or transfer to an airtight container. It will keep for up to 2 days in the fridge.
Freezing: You can freeze cooked toad in the hole for up to 2 months. Wrap individual portions in foil, then place in a freezer bag. Label with the date.
Reheating: The batter won’t be quite as crispy as fresh, but you can reheat it. Put it in a 180°C (350°F) oven for 10-15 minutes until heated through. For frozen portions, let them thaw in the fridge overnight first. A few minutes under the grill at the end can help crisp up the top.
Make-Ahead Tips: You can make the batter up to 24 hours ahead and keep it covered in the fridge. Some people say resting the batter overnight actually makes it better. Just give it a good stir before using.
Alternative Techniques and Ingredients
Different Cooking Methods
Individual Toad in the Hole for 2 Recipe: Instead of one large dish, use a muffin tin. Put one sausage in each cup with a bit of oil, heat them up, then add the batter. Bake for about 20 minutes. This gives everyone their own perfect portion with extra crispy edges.
Sourdough Toad in the Hole for 2 Recipe: Replace 25g of the plain flour with sourdough starter discard. This adds a subtle tangy flavor and helps create an even lighter batter. It’s a great way to use up extra starter.
Dutch Oven Method: A toad in the hole dutch oven creates excellent heat distribution. Preheat the dutch oven with the oil and sausages, then add batter and bake covered for 15 minutes, then uncovered for another 15 minutes.
Ingredient Swaps
Sausages:
- Italian sausage adds herbs like fennel and garlic
- Chicken sausages for a lighter option
- Vegetarian sausages work too (look for ones that hold their shape when cooked)
- Leftover cooked sausages can work in a pinch, though fresh is better
Flour:
- Plain white flour is traditional
- Half plain, half whole wheat for a nuttier taste
- Gluten-free flour blend (add ½ teaspoon xanthan gum if your blend doesn’t include it)
Milk:
- Whole milk gives the richest batter
- Semi-skimmed works fine too
- Half milk, half water for a lighter texture
- Non-dairy milk (use unsweetened soy or oat milk)
Add-Ins:
- Cherry tomatoes scattered in before baking
- Sliced mushrooms
- Fresh rosemary or sage instead of thyme
- A tablespoon of wholegrain mustard mixed into the batter
Scaling the Recipe
Best Toad in the Hole Recipe for 1: Halve everything. Use 35g flour, 1 small egg, 50ml milk, and 2-3 sausages. Bake in a small dish for about 20-25 minutes.
For 4 People: Double the recipe. Use a larger baking dish and add a few extra minutes to the cooking time.
Tips and Tricks for Perfect Results
Getting the Batter Right
- Room temperature ingredients mix better. Take your egg and milk out of the fridge 30 minutes before starting.
- Don’t skip the resting time. This lets the flour absorb the liquid properly and makes for a lighter batter.
- Your batter should be thin, about the consistency of single cream. If it seems too thick, add a splash more milk.
- Strain the batter through a sieve before using to catch any lumps.
The Hot Oil Trick
- Your oil must be smoking hot before you add the batter. This is the most important step for getting a good rise.
- Don’t use too much oil. About 2 tablespoons is enough for a dish serving two.
- Vegetable oil, sunflower oil, or even beef dripping work best. Butter burns at these high temperatures.
Oven Rules
- Never open the oven door during the first 20 minutes of baking. The temperature drop will make your batter collapse.
- Every oven is different. If your batter isn’t golden after 25 minutes, give it another 5 minutes.
- Make sure your oven is fully preheated before you start cooking the sausages.
Choosing Sausages
- Good quality sausages make a huge difference. Look for ones with at least 80% meat content.
- Thicker sausages work better than thin ones. They stay juicy while the batter cooks.
- Prick sausages once or twice with a fork before cooking to stop them bursting.
Common Problems and Solutions
Batter didn’t rise: Your oil wasn’t hot enough, or you opened the oven too early.
Batter is soggy: The oven temperature was too low, or there was too much liquid in the pan.
Sausages burnt: They cooked for too long before you added the batter. Reduce the pre-cooking time to 8 minutes.
Batter stuck to the pan: You didn’t use enough oil, or the pan wasn’t hot enough.
What to Serve with Toad in the Hole for 2 Dinners
Toad in the hole is hearty on its own, but the right sides make it a complete meal.
Traditional Accompaniments
- Onion Gravy: This is a must. Rich, savory gravy soaks into the Yorkshire pudding perfectly.
- Mashed Potatoes: Creamy mash is classic comfort food alongside toad in the hole.
- Peas: Simple garden peas or mushy peas add color and freshness.
- Green Beans: Lightly steamed or sautéed with butter and garlic.
Other Great Options
- Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes roasted with honey
- Braised Red Cabbage: The slight sweetness balances the savory sausages
- Baked Beans: For a casual, comforting meal
- Simple Green Salad: Dressed with vinaigrette to cut through the richness
- Cauliflower Cheese: Double comfort food heaven
Making the Meal Special
For a cozy dinner for two, set the table nicely, light a candle, and serve everything family style in the middle of the table. A glass of red wine or a nice beer pairs wonderfully with this meal.
Nutritional Values
Per serving (based on 2 servings, using pork sausages):
- Calories: 620-680 kcal
- Protein: 28-32g
- Carbohydrates: 38-42g
- Fiber: 1-2g
- Fat: 38-45g
- Saturated Fat: 12-15g
- Sugar: 4-5g
- Salt: 2-2.5g
Nutritional Notes:
These values vary depending on the type of sausages you use and whether you add extras like onions. Italian sausage might have slightly different values due to different seasoning and fat content. Using chicken sausages reduces the fat content significantly.
To make it lighter, you could use reduced-fat sausages and serve with plenty of vegetables instead of mashed potatoes. Using semi-skimmed milk instead of whole milk in the batter also cuts a few calories.
This is definitely a comfort food dish rather than a light meal, but it provides good protein and is fine as part of a balanced diet enjoyed occasionally.
Frequently Asked Questions
How to make an easy toad in the hole?
The easiest method is to prepare your batter in advance (even the day before), use pre-made sausages, and let the oven do all the work. Make sure your oil is properly hot, pour in the batter, and resist opening the oven door. That’s really all there is to it.
Can I make toad in the hole ahead of time?
You can make the batter up to 24 hours ahead and keep it in the fridge. However, the final dish is best cooked and served immediately. The batter loses its crispy texture if it sits around. If you must reheat it, use a hot oven to try to crisp it up again.
Why is my toad in the hole batter flat and soggy?
This usually happens because the oil wasn’t hot enough when you added the batter, or the oven temperature was too low. Make sure your oven is fully preheated to 220°C and the oil is smoking before you pour in the batter.
Can I use different types of sausages?
Absolutely! Pork sausages are traditional, but beef, chicken, turkey, italian sausage, or even vegetarian sausages all work well. Just make sure they’re good quality and not too thin, or they might dry out.
What size pan should I use for 2 people?
A small rectangular baking dish (around 20x25cm or 8×10 inches) or a 9-inch cast iron skillet works perfectly for two servings. You want the sausages to fit comfortably with space for batter around them, but not so much space that the batter spreads too thin.
Do I have to rest the batter?
While you can skip this step in a pinch, resting the batter for at least 30 minutes really does make a difference. It allows the flour to fully hydrate and creates a lighter, fluffier result. Many experienced cooks rest it overnight in the fridge.
Can I freeze toad in the hole?
Yes, cooked toad in the hole freezes reasonably well for up to 2 months. Wrap it tightly in foil or use freezer bags. The texture won’t be quite as good as fresh, but it’s a decent option for meal prep. Thaw overnight in the fridge before reheating.
How do you play toad in the hole?
This is a different thing entirely! Toad in the hole is also the name of a pub game, particularly popular in the UK. Players toss coins or discs toward a hole in a board, trying to get them in. But when it comes to food, we’re talking about the delicious sausage and batter dish!
What’s the difference between toad in the hole and Yorkshire pudding?
Yorkshire pudding uses the same batter but is baked without sausages, usually in individual portions in a muffin tin. Toad in the hole is essentially Yorkshire pudding with sausages baked into it. They use the exact same batter recipe.
Can I make this dairy-free?
Yes! Use a non-dairy milk like unsweetened soy or oat milk instead of regular milk. Make sure you use enough oil in the pan to compensate for the lack of milk fat. The result might be slightly less rich but still delicious.
My batter overflowed in the oven. What went wrong?
You probably used too much batter for the size of your pan, or filled it too high. The batter should only fill the pan about one-third of the way up, as it will rise significantly during baking.
Conclusion
Making toad in the hole for 2 is one of those cooking experiences that’s both simple and satisfying. You don’t need fancy ingredients or special skills, just good sausages, a basic batter, and a hot oven. The smell alone as it bakes will make your kitchen feel like home.
This recipe is perfect for a Tuesday night when you want something comforting but don’t want to spend hours cooking. It’s also special enough for a weekend dinner when you want to treat yourself to something hearty and delicious.
The beauty of this dish is how flexible it is. Try it with italian sausage one week, experiment with a sourdough batter another time, or make individual portions in a muffin tin. Once you get the basic technique down, you can make it your own.
Remember the key points: rest your batter, make sure your oil is smoking hot, and don’t open that oven door for the first 20 minutes. Follow these simple rules, and you’ll have a golden, puffy toad in the hole that would make any British grandmother proud.
So grab your sausages, whisk up some batter, and give this recipe a try. Whether it’s your first time or your fiftieth, there’s something truly wonderful about breaking into that crispy, golden crust to reveal the juicy sausages inside. Enjoy your meal!
