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Toad in the Hole |

traditional english toad in the hole recipe

Toad in the hole

Don’t let the few ingredients fool you on this Toad in the hole recipe, it is fantastic. The batter will rise and rise and you will be tempted to open the oven, but resist and you will be rewarded with a puffed up Yorkshire pud that is hard to beat. If the areas below the sausages are a little wet don’t fret, this is exactly what you are meant to have. (for 3-4 people)

What you need

6-8 pork/beef sausages
1 1/2 tablespoon oil
225g plain flour (it is important to measure it)
4 large eggs
250ml full cream milk

The process

Heat your oven to 200 Celsius while you prepare, it is very important to place the dish in a hot oven.

You can use a metal roasting pan or an oven proof dish for this recipe that should be something close to 30cm x 20cm and have sides at least 7cm high.

Add the oil to your dish or pan and arrange the sausages in the base, place in the oven and bake for 10-15 minutes to cook the sausages while you prepare the Yorkshire pudding recipe. I cannot emphasis enough how important it is to get good quality sausages, some sausages have way too much fat in them and shrink down to these little tiddlers.

In a mixing bowl, add the flour, 3/4 of the milk and eggs, whisk it to a smooth consistency and then add the last of the milk in 2 portions mixing well between each addition. You will have a nice smooth, quite runny consistency. Season with a little salt and white pepper, give it a final whisk and transfer to a jug.

Take the sausage out of the oven and with tongs or a fork, move them around a bit so that none of the sausages are stuck to the bottom and try to leave equal spaces between the sausages. Now slowly pour the mixture in between the sausages so that they are almost covered.

Return to the oven for about 40 minutes and watch the Yorkshire pudding rise. It will rise above the edge of the dish. Check after 35 minutes or so to ensure that it does not burn. The Yorkshire pud should be a deep brown. puffed up and the sausages should be partly visible.

Serve straight away with a nice gravy. There is no reason why you could not use chicken sausages if you are averse to meat!

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18 Responses to “Toad in the Hole”

  1. Tessa says:

    Hi Graham, I know you published this ages ago, sorry. How many people is this supposed to feed? (1 or 2 sausages per person?)
    Thank you for your site!

  2. val says:

    my mac and tomato recipe was a flop,but i wont give up..i think i put too much mac in…and my toad-in -hole didnt come out too bad…but according to other recipe books..the yorkshire pud stays ova night in the fridge…and tell me how?do you measure 225grams)

    • Graham says:

      Hi val, too much mac will leave it too sticky, you want a nice saucy mac and cheese. When it comes to baking you really need to measure things out to get the right result. Stop in at you local supermarket and get a kitchen scale, it will make a big difference. This toad in the hole mixture does not need to be left in the fridge, the hot oil is the secret to a puffy yorkshire pud. Have a lekker week G

  3. Andre says:

    I tried this on the weekend and it was the best Yorkshire I’ve ever made! Unfortunately I used English Breakfast Sausage from Pick & Pay which was terribly bland and tasteless, next time will use sausage with some flavour but still awesome recipe! Thanks

  4. mat says:

    also pretty good with sliced apple and onion

  5. Michelle says:

    Hi Graham, could you please post a
    Recipe for a gravy that would work well
    With this.

  6. Amanda says:

    thanks for this awesome recipe, it came out perfectly and my 5yr old son loved it too!!

    BTW this is the first successful Toad0in-the-hole I’ve managed to make so very chuffed!

  7. Taryn says:

    HI Graham,

    Where you you recommend getting good sausages in Parkhurst and the general surrounds?


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