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Loading...A beloved British classic, Toad in the Hole features plump pork sausages baked in a dramatic, towering Yorkshire pudding batter that puffs up crisp at the edges and stays soft and custardy beneath. Served with rich onion gravy, it's the ultimate Sunday-lunch shortcut that turns a handful of pantry staples into something truly showstopping.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 42 gFat
- 15 gSaturated Fat
- 38 gCarbs
- 2 gFiber
- 6 gSugar
- 32 gProtein
- 980 mgSodium
- 560 mgPotassium
- 140 mgCalcium
- 4 mgIron
- 4 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the batter
- 200 g all-purpose flour
- 4 large eggs (cold)
- 200 ml whole milk
- 100 ml cold water
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
For the sausages and pan
- 8 good-quality British pork sausages (about 600 g)
- 3 tbsp beef dripping (or sunflower oil)
- 1 tsp Dijon mustard
For the onion gravy (optional)
- 1 large yellow onion (thinly sliced)
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 300 ml beef stock
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Directions
- Make the batter at least 30 minutes ahead: whisk the eggs in a large bowl, then beat in the flour, milk, cold water, salt, and pepper until completely smooth with no lumps. Cover and let rest at room temperature while you prepare the sausages.
- Place a 25 x 35 cm metal roasting tin in the oven and preheat to 220°C (425°F) for at least 15 minutes so the pan is screaming hot. While the oven warms, prick each sausage once with a fork and rub them lightly with the mustard.
- Carefully add the beef dripping to the hot tin and return it to the oven for 3-4 minutes until the fat is just smoking. Lay the sausages in the fat with tongs and sear for 4 minutes, turning once, then pull the tin out and set it on a heatproof surface.
- Give the rested batter a quick whisk, then pour it evenly around (not over) the sausages in one smooth motion. Immediately slide the tin back into the hot oven and bake for 28-32 minutes without opening the door, until the pudding has risen dramatically and is deep golden brown and crisp on top.
- While the toad bakes, make the gravy: melt the butter in a small saucepan over medium heat, add the sliced onion, and cook gently for 8-10 minutes until soft and amber. Stir in the flour and cook 1 minute, then pour in the beef stock, Worcestershire, and mustard. Simmer 4-5 minutes until thickened, season, and keep warm.
- Bring the toad to the table straight from the oven so everyone can admire the puffed crown, then divide onto warmed plates and spoon the hot onion gravy generously over the top. Serve immediately with buttered peas or mashed potatoes.
Cook’s Notes
- A metal roasting tin conducts heat far better than glass or ceramic, so skip ceramic dishes if you want maximum rise.
- Resting the batter for at least 30 minutes (and up to overnight in the fridge) relaxes the gluten and helps the pudding climb higher.
- Never open the oven door during baking — even a quick peek can deflate the puff. Bake on the middle rack only.
- For extra-rich flavor, substitute 50 ml of the water with cold beef drippings left over from a Sunday roast.
- Serve the toad the moment it leaves the oven; Yorkshire puddings deflate quickly once they start cooling.
