Toad in the Hole
A classic British comfort food featuring savory pork sausages baked within a light and airy Yorkshire pudding batter, often served with a rich onion gravy.
🧂 Ingredients
- 8 Pork sausages(Good quality, thicker sausages work best)
- 150 g All-purpose flour
- 3 Large eggs(At room temperature)
- 225 ml Whole milk(At room temperature)
- 3 tbsp Beef dripping or lard(Vegetable oil can be substituted, but dripping/lard gives the best flavor and crispness)
- 2 Onions(Medium, thinly sliced, for gravy)
- 500 ml Beef stock(Good quality, for gravy)
- 1/2 tsp Salt(For batter)
- 1/4 tsp Black pepper(Freshly ground, for batter)
👨🍳 Instructions
- 1
Prepare the Yorkshire pudding batter: Sift the flour into a large bowl and make a well in the center. Crack the eggs into the well, add the milk, salt, and pepper. Whisk from the center outwards, gradually incorporating the flour to create a smooth, lump-free batter. For best results, let the batter rest at room temperature for at least 30 minutes (or up to 2 hours).
⏱️ 10 minutes (plus 30 minutes resting) - 2
Preheat the oven and prepare the fat: Place a sturdy, ovenproof roasting tin (approx. 20x30cm or similar) in the oven. Add the beef dripping (or lard/oil) to the tin. Preheat the oven to 220°C (200°C Fan / 425°F / Gas Mark 7). Allow the fat to heat up in the oven for at least 10-15 minutes until it is shimmering and almost smoking – this is crucial for a good rise.
⏱️ 15 minutes - 3
Brown the sausages: While the oven and fat are preheating, lightly brown the sausages in a frying pan over medium-high heat. You don't need to cook them through, just get a nice color on all sides. Drain off any excess fat.
⏱️ 5-7 minutes - 4
Assemble and bake: Carefully remove the hot roasting tin from the oven. Place the browned sausages into the hot fat. Give the batter a quick whisk, then pour it evenly over and around the sausages. Immediately return the tin to the hot oven.
⏱️ 2 minutes - 5
Bake the Toad in the Hole: Bake for 35-40 minutes, or until the Yorkshire pudding is well-risen, golden brown, and crisp. **Crucially, do not open the oven door for the first 30 minutes of cooking**, as this can cause the pudding to collapse.
⏱️ 35-40 minutes - 6
Make the onion gravy (while Toad in the Hole bakes): In a separate saucepan, sauté the thinly sliced onions over medium heat until softened and lightly caramelized (about 10-15 minutes). Add the beef stock, bring to a simmer, and let it reduce slightly to thicken. Season with salt and pepper to taste. You can thicken further with a cornflour slurry if desired.
⏱️ 20-25 minutes - 7
Serve: Once the Toad in the Hole is cooked and puffed, carefully remove it from the oven. Serve immediately with generous spoonfuls of the hot onion gravy. The pudding will start to deflate as it cools, so prompt serving is key.
⏱️ 1 minute
💡 Pro Tips
- ✓Ensure the fat and tin are smoking hot before adding the batter; this is the most critical step for achieving a good rise.
- ✓Resist the urge to open the oven door during the initial 30 minutes of baking to prevent the Yorkshire pudding from collapsing.
- ✓Serve immediately after baking. The dramatic puff and crispness are best enjoyed fresh.
- ✓Room temperature ingredients for the batter (eggs and milk) help it to rise better.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a teaspoon of English mustard to the batter for a subtle kick.
- Use different types of sausages, such as Cumberland or Lincolnshire.
- Make individual portions by using a muffin tin or individual ramekins.