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Toad in the hole
Pork sausages baked in a tall, crisp Yorkshire pudding batter
BritishToad in the hole has been a thrifty family supper across northern England for two centuries, and children still love it for the name as much as the taste. Plump pork sausages are browned in a hot tin, then a simple egg-and-milk batter is poured around them and puffs up into a golden, crisp Yorkshire pudding. It is always served with onion gravy and green vegetables. Chef's tip: the fat must be smoking hot when the batter goes in, and the oven door must stay shut for the first 25 minutes, or the batter will not rise.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the batter
- 5 oz plain flour
- 4 eggs
- ¾ cup whole milk
- ½ tsp salt
- ½ tsp English mustard powder (optional)
For the tin
- 3 tbsp vegetable oil
- 4 sprigs fresh thymeo
For the onion gravy
- ⅔ oz butter
- 2 onionsthinly sliced
- 1 tsp brown sugar
- 1 tbsp plain flour
- 1 ¾ cups beef stock
- 1 tsp Worcestershire sauce
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Method
0/6 doneStep 1: Whisk 5 oz plain flour, 4 eggs, ¾ cup whole milk, ½ tsp salt and ½ tsp English mustard powder into a smooth batter with the consistency of single cream. Rest it for at least 30 minutes at room temperature, or up to a day in the fridge.
5 minStep 2: Heat the oven to 425°F (400°F fan). Put 3 tbsp vegetable oil and 8 good pork sausages in a 30 × 20 cm metal roasting tin and roast for 15 minutes, turning once, until browned all over.
15 minStep 3: Take the tin out carefully; the oil should be sizzling hot. Working quickly, pour the batter around the sausages and drop in 4 sprigs fresh thyme. Return to the oven at once.
1 minStep 4: Bake for 25–30 minutes without opening the door until the batter is risen, deep golden and crisp at the edges. The sausages must be cooked through to 160°F with no pink in the middle. A common mistake is using a glass or ceramic dish; metal gets hotter and gives a much better rise.
28 minStep 5: While it bakes, cook 2 onions slowly in ⅔ oz butter with 1 tsp brown sugar for 15 minutes until soft and golden. Stir in 1 tbsp plain flour for 1 minute, then whisk in 1 ¾ cups beef stock and 1 tsp Worcestershire sauce and simmer for 5 minutes until thick.
22 minStep 6: Cut into squares and serve straight away with the onion gravy.
2 min
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 26 g
- Carbs
- 44 g
- Fat
- 38 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does toad in the hole take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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