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Toad in the Hole

Ready in 30 mins

Recipe by Graham 

Toad in the Hole is a simple variation on a basic Yorkshire Pudding, where the meat is included with the pudding. Serve on its own with a sauce of your choice or make a gravy to pour over. It's a great treat on a cold winter's day.

Here, I have shown 6 sausages as being sufficient for 6 people. That's fine if you plan Toad in the Hole as part of a bigger meal, or it it's just a light lunchtime meal. If this is the whole meal, you should increase the number of sausages so adults get two each.

Preparation Time

10 Minutes

Cooking Time

20 Minutes

Ingredients for Toad in the Hole

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

4 oz plain flour (all purpose flour)
¼ teaspoon salt
1 egg
½ pint milk
  beef dripping (or duck or goose fat)
6 pork sausages

How to Cook Toad in the Hole

  1. Prick the sausages and fry very quickly in a hot frying pan just to brown the outside (3 minutes maximum).
  2. Sift the flour and salt through a sieve (strainer) into a mixing bowl and make an indent in the centre. Break the egg into the indent and stir in half of the milk, gradually working the flour down from the sides. Beat this mixture vigorously until it is smooth and bubbly, then stir in the remainder of the milk.
  3. In a metal baking tray about 2" (5cm) deep by 8" (20cm) square, place a large knob of beef dripping (or duck or goose fat) and place into a preheated hot oven (Mk 7 - 425ºF - 220ºC) until the fat has melted and is smoking hot. Place the sausages side-by-side (but not touching) then pour the batter over the top until the tin is half full (any surplus batter can be cooked in a separate tin). Bake for at least 20-25 minutes depending on the depth of the tin. The pudding will rise high above the top of the tin and will be nicely browned around the edges and golden in the middle. Delicious just with Creamed Potatoes.
GRAHAM'S HOT TIP:
Don't be tempted to put the batter in the baking tray until the fat is really hot, it will spoil the texture or the Yorkshire pudding.