Toad in the Hole (Sausages in Yorkshire Pudding)

Name: Toad in the Hole (Sausages in Yorkshire Pudding)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pcs Good quality pork sausages; 140 g All-purpose flour; 2 large Large eggs; 200 ml Whole milk; 1/2 tsp Salt; 4 tbsp Vegetable oil or beef dripping

Difficulty

easy

Time

45m

Price Category

average

Calories

Very High

Toad in the Hole is a classic British comfort food, featuring juicy sausages baked within a light, golden-brown Yorkshire pudding batter. It's a perfect choice for a hearty family lunch or dinner, especially on colder days. The combination of a crispy exterior and a soft interior, complemented by savory sausages, offers a truly delicious experience. Traditionally served with onion gravy and vegetables.

ingredients

4 Servings

8 pcs Good quality pork sausages140 g All-purpose flour2 large Large eggs200 ml Whole milkNaN tsp Salt4 tbsp Vegetable oil or beef dripping

Steps

Prepare the Batter

In a large bowl, whisk together the flour and salt. In another bowl, beat the eggs with the milk. Gradually add the wet ingredients to the flour, whisking continuously until you have a smooth, lump-free batter. Cover and let it rest at room temperature for at least 30 minutes, or up to 2 hours.

Preheat and Brown

Preheat your oven to 220°C (200°C fan/gas mark 7). Add 4 tablespoons of vegetable oil or beef dripping to a large roasting tin (approx. 20x30 cm) or a 4-6 hole Yorkshire pudding tin. Place it in the hot oven for 10 minutes to get the oil very hot. Carefully remove the hot tin from the oven and place the sausages into it. Roast the sausages for 5-7 minutes until lightly browned.

Bake the Pudding

Carefully pour the rested batter over the hot oil and sausages. Return the tin to the oven and bake for 25-30 minutes, or until the pudding is golden brown, puffed up, and crispy. Do not open the oven door during baking! Remove from the oven and serve immediately.

Extra Tips

► For the perfect Yorkshire pudding, resting the batter is key; let it stand for at least 30 minutes, or even a few hours in the fridge.

► Ensure the oil is extremely hot before pouring in the batter, this helps the pudding rise beautifully and become crispy.

► Do not open the oven door during baking, as this can cause the pudding to collapse.

Nutrition

	Per 100g	Per Serving 250g
Calories	580 kcal	580 kcal
Protein	28g	28g
Fat	40g	40g
Carbohydrate	35g	35g
Fiber	1.5g	1.5g
Sugar	2.5g	2.5g