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(This post has been updated from the original March 2013 version to provide a better experience for you)
A classic English and Scottish dish, toad in the hole is a meal I remember well from my childhood. Beautifully cooked golden sausages in a fluffy bed of perfect Yorkshire pudding. I don’t actually know what more you could need in life!
Ok, well I didn’t quite think it was amazing when I was a kid. In fact – I absolutely hated sausages until I was well into my twenties! (I know, weirdo right?!) But it was ok. It’s never too late to enjoy the marvel that is toad in the hole. And that I did!
Believe me when I say, I’m making up for lost time too. One of my other favourite sausage recipes is this epic roast sausage casserole. Which I’ve made more times than I can count!And don’t get me started on this slow cooker sausage casserole! YUM! That beauty made it into my midweek meal rotation.
Us Brits do love our silly named dishes though don’t we? Bubble and squeak, spotted dick… it’s no wonder we have a dish called toad in the hole!
The thing that’s even more strange though, is that no one seems to know where the name actually originated from. There’s ideas, theories and local legends but nothing on paper that confirms it’s true origin. I guess we’ll just never know…
Toad in the Hole Recipe Tips
If you’ve never actually took the plunge and made your very own toad in the hole, don’t worry – I’m here to help!
- Don’t skip resting the Yorkshire pudding batter. It’s the single most important thing you can do for a perfect toad in the hole.
- You’ve probably heard this a thousand times but – make sure the oil is hot when the batter hits the roasting pan!
- If your ‘big flavour’ oriented, try using beef fat to cook your toad in the hole. It gives it a great flavour.
- Don’t make this dish in advance. It’s definitely best eaten straight from the oven with a generous helping of gravy and some vegetables.
- ‘Don’t open the oven door when you cook Yorkshire Puddings’ is a myth. It’s fine to peek every now and then to check – it won’t affect the rise in any way.
Toad in the Hole – Step by Step Picture Recipe
Here is what you will need to serve 4 people.
(For a printer friendly version, see the recipe card at the end of this post)
Ingredients
- 200 ml (3/4 Cup + 1 tbsp) Whole Milk
- 2 Whole Eggs
- 2 Egg Whites
- 1 tsp Oregano (Optional)
- Salt & Pepper
- 150g (2/3 Cup) Plain Flour
- 8 Sausages
- 2 tbsp Olive Oil OR Goose Fat
Essential equipment
- Large Bowl
- Jug
- Roasting Tray
Instructions
Whisk together the milk (200 ml | 3/4 Cup + 1 tbsp), eggs (x 2), egg whites (x 2), oregano (1 tsp) and salt and pepper in a jug.
Sift the flour (150g | 2/3 Cup) into a large bowl then gradually add in the liquid, whilst still whisking. Continue to whisk until you get a smooth batter.
(Alternatively you could put all the ingredients in a food processor and blitz until you achieve the same result.)
Transfer the batter back to the jug and leave to rest for at least half an hour or up to 2 hours.
Preheat your oven to 220°C/Fan 200°C.
Place the sausages into a roasting tray along with the olive oil/goose fat and put into the oven to roast for 10 minutes.
Just before the timer goes off, give the batter a little whisk through. Then take the roasting tray out the oven and, whilst the fat is still hot and spitting, pour in the batter and put straight back into the oven.
Bake foranother 20 minutes or until risen and golden. Serve alongside your favourite vegetables and lashings of gravy. You could even serve it with beans if that’s what takes your fancy.
It always surprises me how filling Toad in the Holeis. Especially considering how cheap it is to make! If it isn’t a household staple of yours, it will be soon. You can trust me on that…
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Toad in the Hole - Printable Recipe
Yield: 4 Servings
Prep Time: 10 minutes
Resting Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
An English classic, this cheap and easy to make Toad in the Hole is the PERFECT family dinner!
Ingredients
- 200 ml (3/4 Cup + 1 tbsp) Whole Milk
- 2 Whole Eggs
- 2 Egg Whites
- 1 tsp Oregano (Optional)
- Salt & Pepper
- 150g (2/3 Cup) Plain Flour
- 8 Sausages
- 2 tbsp Olive Oil or Goose Fat
Essential Equipment
- Large Bowl
- Jug
- Roasting Tray
Instructions
- Whisk the milk, eggs, egg whites, oregano and some salt and pepper together in a jug.
- Sift the flour into a bowl and make a well in the centre. Pour in the egg mixture and mix until a smooth batter forms.
- Tip the batter back into the jug and leave it to rest at room temperature for 30 mins minimum/up to 2 hours.
- Preheat the oven to 220°C/Fan 200°C.
- Put the sausages and olive oil/goose fat into the roasting pan and cook for 10 mins.
- Remove from the oven, quickly pour over the batter and return immediately to the oven. Cook for 20 mins until golden and fluffy.
Notes
This dish is best served immediately, straight from the oven.
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Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 493Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 158mgSodium: 553mgCarbohydrates: 33gFiber: 1gSugar: 4gProtein: 25g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
