by Zars Kitchen Admin

THIS WAS EPIC my friends!!! Who doesn’t love a toad in the hole?  Always a fav with the whole family right?  Here I tried kicking it up a notch… made it a bit more exciting and it turned out bloody fantabulous!!

In my twisted version I’ve used a whole Cumberland sausage kindly gifted to me from @swaledalebutchers, heritage-bred gorgeous pork perfectly balanced with freshly ground spices and herbs… with the most delicious flavours.  The batter is made and refrigerated then mixed with spices and green chillis right before cooking but the masala onion gravy is what brings the whole dish together beautifully… this was an absolute HIT and I am so excited to share the recipe with you guys.


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • 1 Cumberland Sausage (500g)
  • .
  • 140g Plain flour
  • 4 Eggs
  • 200ml Whole milk
  • 1 Cumberland sausage
  • 3 tbsp Vegetable oil
  • 1 tsp Salt
  • 2 Green chillies, small, chopped fine
  • 1 tsp Garam masala
  • 1 tsp Coriander powder
  • 1 tsp Turmeric powder
  • .
  • 1 tbsp Butter
  • 1 tbsp Vegetable oil
  • 1.5 tsp Cumin seeds
  • 4 red onions, sliced thin
  • 500ml Hot stock (I used chicken)
  • 1 tsp Ginger minced
  • 1 tsp Garlic crushed
  • 1 tsp Salt
  • 1 tsp Turmeric 
  • 0.5 tsp Chilli powder
  • 1 tsp Garam masala
  • 0.5 tsp Sugar
  • 2 Tomatoes, chopped small
  • 3 tbsp Plain flour
  • Small handful chopped coriander with stems
  • GARNISH - 2-3 Green chillies, thinly sliced, Chopped fresh coriander


  1. Put the flour into a large jug and make a well in the centre, add eggs and mix together with a whisk
  2. Add the milk and whisk until all combined
  3. Refrigerate the batter for at least 2 hours or overnight
  4. Pre-heat the oven to 220C
  5. Add the oil and Cumberland sausage to a large deep oven dish and cook in the oven for 20 minutes turning occasionally until browned
  6. Remove the batter from the fridge and add in the salt, green chilli, and spices, whisk until combined
  7. Remove the dish from the oven and carefully pour the cold batter inside, cook for a further 30 minutes until the batter has risen and turned a beautiful golden colour
  8. To make the gravy, add the butter and oil to a saucepan on medium heat, add the cumin seeds, sauté for a few seconds until sizzling but be careful they don’t burn 
  9. Add the onions and sauté, after 7-8 minutes add 2-3 tbsp of the hot stock and continue to cook the onions until starting to lightly brown, if the onions are sticking add a little more stock to the pan
  10. Add the ginger and garlic, sauté for a further couple of minutes
  11. Add spices; salt, turmeric, chilli powder, garam masala, coriander powder and the sugar, add 2 tbsp more stock and mix well so the spices don’t burn, continue to cook for a few minutes
  12. Tip in the chopped tomatoes and combine well, then add the flour and cook for a further couple of minutes
  13. Pour in the remaining hot stock slowly, stirring constantly with a whisk until the gravy thickens
  14. Add in the chopped coriander, taste and adjust seasoning
  15. Serve the Cumberland toad in the hole with the masala onion gravy
  16. Garnish with sliced chills and fresh chopped coriander
  17. Enjoy!


Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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