This hearty James Martin Toad in the Hole is made with high-quality pork sausages, a rich batter of 8 eggs, and beef dripping, served with a deeply flavorful onion gravy containing Madeira, sherry, and Marmite. This recipe creates a spectacular centerpiece where the batter rises high and crisp around the savory sausages, soaking up the rich, dark gravy. It is the ultimate British comfort food, perfect for a cozy family dinner on a cold evening.
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Why You Will Love This James Martin Toad In The Hole Recipe:
- The Massive Rise: Most recipes use 2 or 3 eggs. James Martin uses 8 eggs. This creates a batter that rises incredibly high, turning a simple dinner into a show-stopping centerpiece.
- The “Umami” Gravy: This isn’t just stock and onions. The addition of Marmite, Bovril, Madeira, and Sherry creates a gravy that is dark, sticky, and packed with deep savory flavor that standard gravy cannot match.
- Crisp Outside, Soft Inside: Because of the high egg content and the hot beef dripping, the batter gets distinctively crunchy on the edges but stays soft and custardy in the middle (almost like a savory soufflé).
- Beef Dripping Flavor: Using beef dripping instead of vegetable oil gives the batter a nostalgic, roast-dinner taste that pairs perfectly with the pork sausages.
- Make-Ahead Batter: The recipe requires you to rest the batter (ideally overnight). This actually makes dinner time easier, as you can do the messy whisking work the day before.
James Martin Toad In The Hole Ingredients
For the Toad in the Hole:
- 12 high-quality pork sausages
- 200g (8 oz) plain flour
- 8 free-range eggs
- 1 pint (568ml) milk
- 16 tsp beef dripping (or vegetable oil)
For the Rich Onion Gravy:
- 3 onions, peeled and sliced
- 25g butter
- 100ml Madeira wine
- 25ml sherry
- 500ml beef stock
- 1 tsp Marmite
- 1 tsp Bovril
- A few gravy granules (to thicken)
How To Make James Martin Toad In The Hole
- Make the batter: In a large bowl, whisk together the flour, eggs, and milk until smooth. Cover the bowl and allow the batter to rest in the fridge overnight (or for at least 2 hours).
- Preheat the oven: Preheat your oven to very hot, 435°F (225°C).
- Brown the sausages: Melt a tablespoon of dripping in a frying pan. Add the sausages and fry them until they are colored and browned on the outside.
- Heat the tray: Place the remaining dripping into a large roasting tray (or individual moulds). Place the tray in the hot oven until the fat is smoking hot.
- Bake the dish: Carefully remove the tray from the oven. Add the browned sausages, then immediately pour the cold batter around them. Return to the oven and cook for 1 hour until the batter is risen, dark golden, and crisp.
- Start the gravy: While the toad in the hole cooks, melt the butter in a saucepan. Add the sliced onions and cook slowly until they are deeply colored and caramelized.
- Finish the gravy: Add the Madeira, sherry, and beef stock to the onions. Bring to a boil. Stir in the Marmite, Bovril, and a few gravy granules to reach your desired thickness. Simmer for a few minutes and serve with the toad in the hole.
Recipe Tips:
- Rest the Batter: Resting the batter overnight allows the gluten to relax. This is the secret to getting the pudding to rise very high without being chewy.
- Smoking Hot Fat: The dripping must be smoking hot when the batter hits it. This creates an immediate seal and steam, forcing the batter upwards rather than spreading outwards.
- The “Umami” Boosters: The gravy uses Marmite and Bovril. These are yeast and beef extracts that add a massive punch of savory depth (umami) and give the gravy a beautiful dark color.
- Do Not Open the Door: Resist the urge to open the oven door during the first 45 minutes of cooking. A sudden drop in temperature can cause the rising batter to collapse instantly.
What To Serve With Toad In The Hole?
Toad in the Hole is a heavy, carb-rich meal so it pairs best with simple green vegetables serve it with steamed broccoli, buttered cabbage, or garden peas. The rich onion gravy is essential, so make sure there is plenty to go around. Some people also enjoy serving it with a side of creamy mashed potatoes for a double-carb feast.
How To Store Leftovers Toad In The Hole?
- Refrigerate: Store leftover sausages and batter in an airtight container in the refrigerator for up to 3 days. Store the gravy in a separate container.
- Freeze: You can freeze the cooked toad in the hole wrap portions tightly in foil and freeze for up to 1 month. Thaw completely in the fridge before reheating.
How To Reheat Leftovers Toad In The Hole?
Important Rule: The batter (Yorkshire pudding) loses its crunch very quickly once cooled. You must use dry heat (oven or air fryer) to crisp it back up. Avoid the microwave unless you don’t mind soft, chewy batter.
Here is the best way to reheat your James Martin Toad in the Hole:
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Check Price: £12.50 »1. The Oven Method (The Best Result)
This method ensures the sausages get hot and the batter regains some of its original crispness.
- Preheat: Set your oven to 350°F (180°C).
- Place: Put the leftover portions on a baking tray or in an oven-safe dish.
- Bake: Heat for 10 to 15 minutes.
- Check: Ensure the sausages are piping hot in the center. If the batter starts to get too dark before the meat is hot, cover it loosely with foil for the last few minutes.
2. The Air Fryer Method (Quickest for Slices)
If you have individual slices, the air fryer is excellent for making the edges crunchy again.
- Temperature: Set the air fryer to 320°F (160°C).
- Heat: Cook for 5 to 8 minutes.
- Watch: Keep an eye on it, as the circulating air can burn the tips of the batter very quickly.
3. The Microwave Method (Only if rushing)
Warning: This will make the batter soft, rubbery, and slightly soggy.
- Heat: Place a slice on a plate and microwave on high for 1 to 2 minutes.
- Tip: If you must use the microwave, try popping the slice in a toaster oven for 2 minutes afterward to dry out the surface slightly.
How To Reheat the Onion Gravy?
- Stovetop: Pour the gravy into a small saucepan. Add a splash of water or beef stock (as it thickens when cold) and simmer gently until bubbling.
- Microwave: Pour into a microwave-safe jug/bowl and heat for 60-90 seconds, stirring halfway through.
FAQs :
The most common reasons are that the fat wasn’t hot enough when the batter was poured in, or the oven door was opened too early.
Yes, vegetable oil or sunflower oil works well because they have high smoke points. However, beef dripping adds a traditional roast flavor that pairs perfectly with the sausages.
Yes. You can omit the Madeira and sherry. Replace them with extra beef stock and perhaps a splash of balsamic vinegar to add a little acidity and sweetness.
Yes, this is James Martin’s signature rich batter. The high egg content creates a structure that is more like a soufflé—very light, very tall, and custardy in the middle.
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James Martin Toad in the Hole Nutrition Facts :
Serving Size: 1 portion (serves 6)
- Calories: 850 kcal
- Total Fat: 55g
- Saturated Fat: 22g
- Cholesterol: 310mg
- Sodium: 1400mg
- Total Carbohydrate: 48g
- Dietary Fiber: 3g
- Sugars: 8g
- Protein: 38g
James Martin Toad In The Hole
Course: Dinner, Lunch, SidesCuisine: American, BritishDifficulty: Easy6
servings15
minutes1
hour850
kcalIngredients
- The Batter:
12 sausages
200g flour
8 eggs
1 pint milk
16 tsp dripping
- The Gravy:
3 onions, sliced
25g butter
100ml Madeira & 25ml Sherry
500ml beef stock
1 tsp Marmite & 1 tsp Bovril
Gravy granules
Directions
- Prep: Whisk flour, eggs, and milk. Rest in fridge overnight.
- Heat: Preheat oven to 225°C (435°F). Heat dripping in a tray until smoking.
- Brown: Fry sausages in a pan until colored.
- Brown: Fry sausages in a pan until colored.
- Gravy: Caramelize onions in butter. Add alcohol and stock. Boil, then add Marmite, Bovril, and granules.
- Serve: Serve the hot toad in the hole with the rich gravy.
Notes
- Preparation time : 15 minutes (+overnight rest )
