Toad in the Hole

Name: Toad in the Hole
Prep time: 10 min
Cook time: 35 min
Total time: 75 min
Yield: Serves 4
Cuisine: Baking
Ingredients: 8 pork sausages; 1 cup (125 g) all-purpose flour; 3 large eggs; 1 cup milk; 3 tbsp vegetable oil; to taste salt and pepper

Sausages baked in a tall, crisp Yorkshire-pudding batter.

Prep Time10 mins

Cook Time35 mins

Total Time1 hr 15 mins

YieldServes 4

Before You Start

A classic British dinner of sausages baked in a puffed-up batter. The secret is simple: get the fat smoking hot before the batter goes in, and keep the oven door shut so it climbs the dish. Serve with onion gravy and greens.

Instructions

1
Whisk the flour, eggs, milk and a pinch of salt into a smooth batter. Let it rest for 30 minutes, which helps it rise.
2
Heat the oven to 220°C / 425°F. Put the oil and sausages in a baking dish and roast for 10 minutes, until the sausages colour and the oil is smoking hot.
3
Give the batter a quick whisk, then pour it around the hot sausages in one go. Do not open the oven yet.
4
Bake for 25 to 30 minutes, until the batter is tall, golden and crisp.
5
Serve straight away with onion gravy and greens.

Ingredients

8 pork sausages
1 cup (125 g) all-purpose flour
3 large eggs
1 cup milk
3 tbsp vegetable oil
to taste salt and pepper

Baker's Tip

For the most reliable results, weigh your ingredients with a digital scale. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient above to convert it.

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💡 Baker's tips

The oil must be smoking hot before the batter goes in. That is what makes the batter climb the dish.
Do not open the oven while it bakes, or the batter can sink.

🔀 Make it your own

Add sprigs of rosemary or thyme to the batter.
Use vegetarian sausages for a meat-free version.

📦 Storing & freezing

Best fresh and crisp. Reheat leftovers in a hot oven, not the microwave, which makes the batter soft.

❓ Frequently asked

Why did not my batter rise?

The fat was not hot enough, or the oven door was opened. Get the oil smoking first and keep the door shut.

Can I make the batter ahead?

Yes, batter actually benefits from resting. Make it up to a few hours ahead and keep it in the fridge.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.