Toad in the hole
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Servings
4
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Calories
1017 kcal
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Course
Main Course
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Cuisine
British
Toad in the hole
Description
Toad in the hole is a classic English dish combining savory pork sausages with a Yorkshire pudding batter that contains eggs, flour, milk, water, full-fat mayonnaise, salt, and white pepper. The sausages are browned lightly before being nestled in a hot pan lined with melted beef drippings. The batter is poured around the sausages and baked at high heat until puffed and golden brown with crisp edges. The inclusion of mayonnaise in the batter stabilizes the rise and texture, resulting in an impressive, tall pudding.
The accompanying onion gravy is prepared by sautéing onions and garlic in beef drippings, thickened with flour, then simmered with beef stock, Worcestershire sauce, and seasoning to create a flavorful sauce. The sausages' arrangement away from the pan edges allows the batter to puff fully along the sides. This dish balances the richness of sausages and gravy with the light, crispy pudding, making it a satisfying meal.
Serve toad in the hole immediately for the best texture, paired with the warm onion gravy. Leftovers can be reheated in the oven to crisp the pudding edges again, though freezing is not recommended as it affects the pudding's texture. The recipe notes detail variations in fats, sausage types, and storage tips to maintain flavor and quality.
Ingredients
- 700g/1.4lb pork sausage 8 x 85g/3oz, Note 1, or other sausage
- 10g / 2 tsp beef drippings Note 4, or canola/vegetable oil
Yorkshire pudding Batter:
- 250 ml / 1 cup egg lightly whisked (4-5 large eggs, yes, I need you to measure! Note 2
- 1 cup plain flour (all-purpose flour)
- 3/4 cup milk , full fat
- 1/4 cup water
- 1 tbsp mayonnaise , full-fat (secret ingredient! See Note 3)
- 1/2 tsp salt kosher salt, cooking
- Pinch white pepper
- 50g (1/4 cup) beef drippings Note 4, or canola/vegetable oil
Onion gravy:
- 30g / 2 tbsp beef drippings Note 4, or unsalted butter
- 2 onion halved, cut into 7 mm / 1/4" wedges
- 1 garlic finely minced, clove
- 3 tbsp all-purpose flour
- 2 cups beef stock low sodium, broth
- 1/2 tsp Worcestershire sauce
- 1/2 tsp black pepper
- 1/4 tsp salt kosher salt, cooking
Instructions
- Batter - Whisk eggs in a bowl, then whisk in flour until lump free. Whisk in water, milk, mayonnaise, salt and pepper. Place in the fridge until required.
- Preheat oven to 220°C/425°F (200°C fan). Put the 1/4 cup beef drippings in a 23 x 33cm metal pan (9 x 13"). Place in the oven for 15 minutes to melt and become very hot.
- Brown sausages - Heat the 2 tsp (10g) of drippings in a pan over medium high heat. Brown the sausages all over, but keep one side just lightly browned (this side will brown more in the oven). Keep them raw inside. Remove onto a plate.
- Assemble - Take batter out of fridge and whisk. Working quickly, take the hot pan out of oven. Spread sausages in the pan, lightly browned side up, keeping clear of the pan walls (Note 5 for arranging tip). Pour the batter in around the sausages.
- Bake - Bake 25 minutes on the top shelf until the sides puff up and is golden brown. The top of the edges should be nice and crispy!
- Serve immediately with onion gravy! Expect some deflation - though far less than typical recipes thanks to the mayo.
Onion gravy (Note 6):
- Brown onion - Add beef drippings into the pan used for browning the sausages. Melt over high heat. Add onions and cook, stirring constantly, until nicely browned (~5 minutes). Add garlic and stir 30 seconds. Add flour and stir for 1 minute so it's well mixed through the onions (= lump-free gravy!).
- Add stock - Slowly pour in beef stock, stirring as you go. Add Worcestershire sauce, salt and pepper.
- Thicken - Bring to a simmer, stirring, for 2 minutes until thickens into a gravy. Keep warm until ready to use!
Notes
- Use 8 standard-sized sausages to avoid overcrowding and allow the batter to rise properly.
- Measure eggs precisely (4-5 large) as their quantity impacts Yorkshires' rise and texture.
- Mayonnaise in the batter helps stabilize and improve the pudding's rise and firmness.
- Beef drippings add authentic flavor and a high smoke point; alternatives like duck fat or canola oil can be used carefully.
- Keep sausages away from pan walls to let batter puff up along edges without obstruction.
- Onion gravy color varies based on stock darkness and pan browning; add soy sauce to darken naturally without flavor changes.
- Store leftovers refrigerated for up to 3 days and reheat in the oven to restore crispness; freezing is not recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1017 kcal
% Daily Value*
| Calories | 1017cal | 51% |
| Carbohydrates | 36g | 12% |
| Protein | 41g | 82% |
| Fat | 78g | 120% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 37g | 185% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 338mg | 113% |
| Sodium | 1900mg | 79% |
| Potassium | 951mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 508IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 125mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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