Toad in the hole is a British classic: good pork sausages baked in a hot, tall, crisp Yorkshire pudding batter and served with rich onion gravy. It is cheap, filling and ready in about an hour. Serves four to six.
Ingredients
- 8 good pork sausages (Cumberland or Lincolnshire work well)
- 3 tbsp beef dripping or sunflower oil
- For the batter: 140g plain flour, 4 eggs, 200ml whole milk, 1 tsp wholegrain mustard, salt and pepper
- For the onion gravy: 2 onions, thinly sliced, 1 tbsp butter, 1 tbsp plain flour, 400ml beef stock, 1 tsp Worcestershire sauce
Method
- Whisk the flour, eggs, milk, mustard and seasoning into a smooth batter. Rest for 30 minutes.
- Heat the oven to 220°C (200°C fan) / gas 7. Put the dripping in a roasting tin and heat in the oven for 5 minutes.
- Add the sausages and roast for 10 minutes until starting to brown.
- Pour the batter around the sausages quickly, return to the oven and bake for 30 to 35 minutes without opening the door until risen and golden.
- For the gravy, fry the onions in butter for 15 minutes until soft and caramelised. Stir in the flour, then the stock and Worcestershire sauce, and simmer for 10 minutes.
- Serve immediately with the gravy.
What to serve with toad in the hole
Mashed potato, peas, cabbage or buttered carrots.
Tips
- The fat must be smoking hot before the batter goes in.
- Do not open the oven early or the batter will sink.
- Venison or game sausages make a good alternative.
FAQs
Why did my toad in the hole not rise?
Usually the fat or oven was not hot enough, or the door was opened too early.
Can I make the batter ahead?
Yes, up to a day ahead in the fridge. Bring to room temperature before using.
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