Toad in the Hole

Yes, a 12-cup muffin tin will give you individual toads in holes instead of one large one. Divide 1 tablespoon oil among the cups (about 1/2 teaspoon each), heat for 5 minutes, then distribute batter and sausage pieces evenly. Bake 20–25 minutes until puffed and golden.

Not preheating the baking dish and oil hot enough—the batter must sizzle and puff immediately when it hits the pan. Also, opening the oven door during baking lets the pudding collapse. Set a timer and resist peeking until at least 20 minutes have passed.

Make the batter up to 2 hours ahead; cover and refrigerate. Let it sit at room temperature for 10 minutes before using. Do not make it more than 2 hours ahead, as the eggs may start to separate.

The ratio in this recipe is traditional and balanced. If you reduce sausages, the pudding-to-sausage ratio shifts and the dish loses its identity. Stick with eight sausages per 9-inch square baking dish.

A simple side like steamed peas, mushy peas, or a fresh green salad. The gravy is essential—it should be served generously alongside. A cold pint of bitter ale is the classic beverage.

Yes, cool completely, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently covered at 325°F for 15 minutes until warmed through. It won't puff again, but the sausage and pudding texture will remain good. Reheated gravy is best made fresh.