Toad in the Hole is a classic British recipe and a meaty variation on a Yorkshire Pudding which is filled with great British Sausages. The perfect supper dish or a great alternative for a Sunday Lunch.
This recipe creates a family-sized dish by cooking the sausage and batter in a large roasting tin. You can also make an individual sized Toad, have a look at the notes at the end of the recipe.
There is no definite origin to the name Toad in the Hole but originally as the dish used sausage meat the finished dish probably resembled toads in the batter? No matter its origins, a Toad in the Hole recipe makes a delicious supper dish served with onion gravy and fresh vegetables.
- 4 large, fresh eggs, measured in a jug
- 200 ml (2/3 cup) milk
- 200 ml ( 2/3 cup) plain/all purpose flour
- Pinch of salt
- 1 tablespoon lard, beef dripping or rapeseed oil*
- 6 beef or pork sausages, partially fried
- Heat the oven to the highest temperature possible, no more than 250C
- Pour the eggs, milk and flour into a large, mixing bowl with the salt. Using an electric or hand whisk beat together to form a thick, smooth, airy batter. Leave to stand for a minimum of 30 minutes, longer if possible - up to several hours if you can.
- About 10 mins before the end of the resting time, place the lard, dripping or a tablespoon of oil into a large, roasting tin. Add the sausages spacing evenly in the tin. Place the tray in the preheated oven and heat until the fat is slightly smoking but not burning approx 10 minutes.
- Give the batter another good whisk then pour into the hot, roasting tin. Please be careful, the fat may splutter when the batter is added which should cover the whole of the bottom of the tin and be approx 2cm/3/4 " thick. If you have batter leftover, don't worry, you can always make extra Yorkshire puddings. Put the tin into the preheated oven and cook until the pudding is well risen and golden brown and the sausages cooked thoroughly. This will take about 25 minutes.
- Once the toad is cooked, remove from the oven, cut the Toad into quarters and serve covered with a delicious onion gravy. Mashed potatoes are also great served with this dish, they soak up the gravy which can be made at the same time as the toad, follow the instructions here.
To Make Individual Yorkshire Puddings
Place a pea-sized piece of lard, dripping or‚ ½tsp vegetable oil in a Yorkshire pudding tin (4 x 2"/5cm hole tin) or 12-hole muffin tin and heat in the oven. Cut each sausage into pieces to fit the holes of the pudding tin, place one piece into the hot fat and return the tray to the oven for 5 minutes. Then follow from step 4 as per the recipe above.