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Toad in the Hole with apple gravy


  • Put the flour, eggs and seasonings in a large bowl and combine until smooth, using a wooden spoon.
  • Add the milk and thyme. Whisk until smooth, cover with plastic wrap and refrigerate for at least 2 hours (overnight would be even better!).
  • When ready, preheat oven to 200°C fan forced (220°C normal).
  • Blanch the sausages in boiling water. Drain well and then brown in a thin layer of hot olive oil. Set aside.
  • To make the apple gravy, heat a little olive oil in a heavy-bottomed pot and gently sauté the onions until caramelised.
  • Add the cubed apples with the stock and seasonings. Stir well and cook until thick, mashing as you do so.
  • Put an oven dish in the oven to warm. Then add the vegie oil to the dish and return to the oven until smoking and very hot. Then arrange the sausages in the hot dish.
  • Whisk the cold batter, pour over the top of the sausages and then cook in the oven for about 20-25 mins until puffed and golden.
  • Serve the Toad in the Hole with the apple gravy and mustard on the side.
  • derived from a recipe by English chef, James Martin


  • 225 gm plain flour
  • 4-5 medium eggs
  • sea salt & freshly ground pepper
  • 600 ml milk
  • 1 tspn chopped fresh thyme
  • 6 pork sausages
  • olive oil
  • 2 onions, sliced
  • 2 Granny Smith apples, cubed
  • 2 cups chicken stock
  • 25 gm vegetable oil
  • your favourite mustard

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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