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Toad in the Hole
Toad in the Hole is a traditional British recipe for a simple but filling dish of sausages baked in a Yorkshire Pudding batter. The full recipe is presented here and I hope you enjoy this classic British version of: Toad in the Hole.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4–8
Rating: 
Tags : Baking RecipesCake RecipesBritish Recipes
Toad-in-the-hole is a classic meal made from sausages trapped in a
Yorkshire Pudding batter. Pork would be most typical but beef or mutton sausages also work.
Ingredients:
For the Batter:
290ml milk
4 eggs, beaten
255g/9oz plain flour, sifted
salt and freshly ground
black pepper, to taste
vegetable oil, lard or dripping, for frying
For the Sausages:
8 good quality sausages
oil for frying
Method:
Making Yorkshire Pudding is simplicity itself, it's just that everything needs to be very hot for it to work. Simply mix the egg, milk and seasonings in a bowl and mix together, stirring vigourously to combine. Then whisk in the flour, adding it a little at a time. Once your batter is made, leave to rest for half an hour.
Meanwhile, fry the sausages in a little oil until they are well coloured and almost cooked through. Remove from the pan and use immediately.
You can either make a single large pudding in a Yorkshire pudding or similar square tin. Pre-heat your oven to 220°C then add oil, lard or dripping to the tin and place in the oven until hot. Take the tin out of the oven, then add the sausages, spacing them evenly before adding the batter (stir it first). Make certain that you fill the tin no more that 3/4 of the way up. Immediately return the tin to the oven and bake for about 20 minutes, until the pudding is puffy and well rise and is golden brown on colour.
Remove from the oven and serve immediately with onion gravy.
