Toad in the Hole Recipe
British · Main course · 55 min total
A classic British comfort dish featuring sausages baked in a golden, puffy Yorkshire pudding batter. Perfect for a hearty family dinner.
15
min prep
min prep
40
min cook
min cook
4
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 8 good-quality pork sausages
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil or beef drippings
- 1 tablespoon fresh thyme leaves (optional)
Instructions
- Preheat oven to 425°F (220°C). Place a 9x13-inch baking dish or a 10-inch cast-iron skillet in the oven to heat.
- Make the batter: In a mixing bowl, whisk together flour and salt. Make a well in the center, crack in the eggs, and add a splash of milk. Whisk until smooth, then gradually add remaining milk, whisking continuously. Stir in pepper and thyme if using. Set aside.
- Remove hot dish from oven, add oil or drippings, and swirl to coat. Arrange sausages in a single layer in the dish. Return to oven and bake for 10 minutes until sausages begin to brown.
- Carefully pour the batter over the sausages. Bake for 25-30 minutes until the batter is puffed and golden brown, and the sausages are cooked through. Do not open the oven during baking.
- Remove from oven and serve immediately with onion gravy and mashed potatoes or steamed vegetables.
Tips
- For extra crispiness, use beef drippings instead of oil.
- Ensure the batter is at room temperature before pouring over hot sausages.
- Leftovers can be reheated in a hot oven for 5-10 minutes.
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