United Kingdom kitchen

Toad in the Hole

Name: Toad in the Hole
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 250 g sausage links; 1 recipe Yorkshire pudding batter, uncooked; 1 tbsp oil

English Cuisine Toad in the hole is a baked Yorkshire pudding or thick pastry round, with sausages or pieces of meat in it. This recipe is for a sausage toad. A further variation is made using fine chopped potatoes in a pudding-basin with a lump of meat in the centre, and then boiling or steaming.

PrepNot statedCook60 minServes4LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 5 method steps from beginning to end.
Measure and arrange all 3 listed ingredients.
Set aside about 60 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Toad in the hole is commonly served with mashed potato, vegetables and gravy, or brown sauce.

Some people will add a splash of cold water to the batter before putting in the oven.

Putting the pan on the (turned-on) stove/hob can help keep the oil hot while adding the batter. However, this can lead to hot oil splatter, so caution is advised; as long as the dish is quickly returned to the hot oven, the stovetop isn't necessary to achieve a good rise.

Ideally use a metal pan.

Make the Yorkshire pudding batter ahead of time and store in the fridge to allow the flour to properly hydrate.

Adapted from the source recipe's notes.

Step by step

Method

01
Preheat the oven to 200°C.
02
Bake the sausages with the oil in a roasting pan for 10 minutes. This cooks the sausages and allows the pan to heat up.
03
Add batter to the hot pan. The oil should sizzle as the cold batter is added to the pan.
04
Bake in the oven for about 40–45 minutes. The oven door must not be opened while the batter is baking; once the crust has risen and browned, you can open the oven. The outside should be crispy and the inside should be firm.
05
Remove and serve hot.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: Public domain, credited to Robert Gibert; view original image record .