Toad in the Hole
Experience the comforting flavors of classic British cuisine with this irresistible Toad in the Hole recipe. Featuring savory pork sausages nestled in a golden, puffed Yorkshire pudding batter, this dish is the perfect blend of hearty and indulgent. Made with simple pantry staples like plain flour, eggs, and milk, the batter is whisked to a smooth consistency and allowed to rest for a light and airy texture. The key to perfection lies in preheating the oil until it's smoking hot, ensuring crisp edges and a delicious rise. Ready in just an hour and ideal for serving four, this meal pairs beautifully with a rich gravy and seasonal vegetables. Perfect for busy weeknights or a cozy Sunday dinner, this Toad in the Hole is a comforting crowd-pleaser that’s easy to make and impossible to resist.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 125 g plain flour
- 3 large eggs
- 150 ml whole milk
- 100 ml water
- 0.5 tsp salt
- 0.5 tsp black pepper
- 8 pieces pork sausages
- 2 tbsp vegetable oil
Instructions
Preheat your oven to 220°C (425°F) or 200°C (fan) and ensure your oven rack is positioned on the middle shelf.
In a medium mixing bowl, sift the plain flour and then create a well in the center.
Crack the eggs into the well, then gradually whisk them into the flour, beginning to draw in the flour from the edges as the eggs are mixed.
Slowly pour in the milk and whisk continuously to create a smooth batter, then add the water, salt, and black pepper. Mix until the batter is smooth and has no lumps. Let the batter rest for at least 15 minutes.
While the batter is resting, take a large roasting tin and add the vegetable oil. Place it in the oven to heat up for about 10 minutes or until the oil is smoking hot.
While the oil is heating, pierce each pork sausage a few times with a fork to prevent them from bursting during cooking.
Carefully remove the hot roasting tin from the oven, and immediately add the sausages to the hot oil. Return the tin to the oven and roast for 10 minutes, allowing the sausages to begin browning.
After 10 minutes, remove the tin from the oven and quickly pour the batter over and around the sausages evenly.
Return the tin to the oven and bake for 25-30 minutes, without opening the oven door, until the batter has risen, turned golden brown, and is crisp.
Once cooked, remove the toad in the hole from the oven and let it rest for a few minutes before serving. Slice into portions and serve hot with gravy and vegetables if desired.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.4 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
