Toad in the Hole
Plump pork sausages baked inside a crisp, towering Yorkshire pudding batter, served piping hot with rich onion gravy.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 610 kcal
Equipment
- •Large metal roasting tin
- •Mixing bowl
- •Balloon whisk
- •Saucepan
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 38 g
- carbs
- 42 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 610 kcal
Instructions
- 1
Whisk the flour, eggs, milk, and salt together in a bowl until completely smooth.
- 2
Rest the batter at room temperature for at least thirty minutes.
- 3
Preheat your fan oven to 200°C.
- 4
Place the sausages and beef dripping into a large metal roasting tin.
- 5
Roast the sausages in the oven for fifteen minutes until browned and sizzling hot.
- 6
Carefully pour the rested batter around the sizzling sausages in the hot tin.
- 7
Bake immediately for twenty-five to thirty minutes without opening the oven door.
- 8
Fry the sliced onions in a saucepan with a splash of oil until soft and sweet.
- 9
Stir the flour into the onions, then gradually whisk in the beef stock and mustard.
- 10
Simmer the onion gravy for ten minutes until glossy and thickened.
- 11
Remove the risen, golden pudding from the oven and serve immediately with the hot gravy.
Chef's tips
Ensure the fat and roasting tin are smoking hot before pouring in the batter to guarantee a dramatic rise. Never open the oven door during the first twenty minutes of baking, or the pudding may collapse.
Ingredient substitutions
- beef dripping → sunflower oil or vegetable oil
- pork sausages → quality vegetarian sausages
Storage
Store leftovers in an airtight container in the fridge for up to two days.
Reheating
Reheat in a preheated oven at 180°C for ten minutes to restore the batter's crisp texture.
Common mistakes to avoid
- •Opening the oven door mid-bake, causing the batter to deflate
- •Using a cold baking dish, which prevents the batter from puffing properly
- •Over-whisking the batter right before pouring, which knocks out the air
Serving suggestions
Cooked Toad in the Hole?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Yorkshire and the Humber
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
