Air Fryer Toad in the Hole
Ready in about 30 minutes.
Published by the RecipeAirFryer editorial team · How we source times · Updated
Times and temperatures come from our reviewed cooking database. Explanatory text on each page is generated from that entry so the numbers stay consistent.
Sausages baked in a puffy, golden Yorkshire batter, a British classic made surprisingly well in the air fryer. The hot circulating air helps the batter rise tall around the browned sausages.
Written for 2. Cook in batches rather than stacking if you scale up.
Ingredients
- 4 sausages
- 100 g plain flour
- 2 eggs
- 150 ml milk
- 1 tbsp oil
- Pinch of salt
Method
- 1Whisk the flour, eggs, milk and salt into a smooth batter and rest 15 minutes.
- 2Preheat the air fryer to 200°C/400°F.
- 3Add the oil to a heatproof tin with the sausages and cook 6 minutes.
- 4Pour the batter around the hot sausages.
- 5Cook for 12-16 minutes until the batter is puffed and golden.
- 6Confirm the sausages reach 71°C/160°F, then serve with gravy.
Tips for the best results
- A hot tin and hot oil are key for a good rise.
- Do not open the basket early or the batter may sink.
Common mistakes to avoid
- Crowding the basket so air fryer toad in the hole steams instead of browning.
- Pulling air fryer toad in the hole the moment the timer ends without checking the centre.
- Trusting the clock instead of a probe - Air Fryer Toad in the Hole is ready at 71°C / 160°F in the thickest part.
- Letting wet coating pieces touch, which peels the crust and keeps it soggy.
Frequently Asked Questions
What temperature and time for air fryer toad in the hole?
A typical starting point is 200°C / 400°F for 18-22 min. Thickness and wattage change the finish, so check early.
How do I know air fryer toad in the hole is cooked through?
Use a probe in the thickest part. Air Fryer Toad in the Hole should reach 71°C / 160°F. Rest a few minutes before slicing so juices settle.
How many people does air fryer toad in the hole serve?
This recipe is written for 2. For a fuller basket, cook in batches rather than stacking, or add a couple of minutes and shake more often.