0 from 6 votes
Toad in the Hole
Toad in the hole is a classic English recipe that features sausages baked into Yorkshire pudding. It can be made in one large pan, or as individual servings.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings: 6
Calories: 445 kcal
Course:
Main Course
Cuisine:
British , Irish
Ingredients
- 6 sausages links of bangers, British or Irish
- 2 Tbsp lard or olive oil
- 1 cup flour all purpose/plain
- pinch salt
- 4 eggs
- 7 oz whole milk organic, preferably
- 3 oz water
Instructions
- Preheat the oven to 425 ℉ when you are ready to bake the dish.
- Beat the eggs, then add the milk and water.
- Add the flour and salt to a medium sized bowl, and make a well in the middle. Pour the egg mixture into the center.
- Using a whisk or hand beater, start to incorporate the egg mixture into the flour. Beat well until there are no lumps and the mixture is smooth, then pour into a jug.
- Rest for a minimum of 30 minutes. If resting for significantly longer (such as 4 hours or overnight,) cover and refrigerate, but remember to bring the mixture to room temperature before pouring into the pan.
- If using a cast iron skillet, place it in the preheated oven with the lard or olive oil for 5 minutes. Remove from the oven, arrange the sausages (coating in the lard/oil) and put back into the oven for 5 minutes. (The cast iron skillet takes a bit longer to heat.) The key to good Yorkshire pudding is to make sure the pan and lard/oil is smoking hot.
- If using a glass or oven-safe pan, arrange the sausages along with the lard, and put into the preheated oven.
- After 5 minutes, take the pan, or cast iron skillet out of the oven, quickly whisk the Yorkshire pudding batter and pour over the sausages (be sure it's at room temperature.)
- Place the pan or skillet back into the oven for about 35 minutes. While it's baking, prepare your choice of vegetable and have your mashed potatoes ready. Use lots of good quality butter (I love Lewis Road Creamery) and some milk and cream.
- The toad in the hole is ready when the Yorkshire pudding is puffed and golden brown, and the sausages are also well-colored. The Yorkshire pudding won't deflate, but you do want to serve it hot.
- You can pour the gravy directly onto the toad in the hole in the pan, or you can choose to cut and serve, and then offer gravy individually.
Cup of Yum
Notes
- This recipe serves 6 with one sausage per person, but those with bigger appetites will more than likely prefer to have two sausages on their plate.
- Yorkshire pudding benefits from resting, at minimum 30 minutes, but overnight is even better. Consider making your batter the day before which will make baking the dish even easier the next day.
- I have always have onion Bisto on hand to make a quick and easy gravy (just like British pubs serve.) I prefer the Bisto onion "Best", but I don't know if you can find it in the US. Beef Bisto is also tasty.
- This recipe serves 6 with one sausage per person, but those with bigger appetites will more than likely prefer to have two sausages on their plate.
Nutrition Information
Serving
6
Calories
445kcal
(22%)
Carbohydrates
20g
(7%)
Protein
20g
(40%)
Fat
31g
(48%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
0.2g
Cholesterol
178mg
(59%)
Sodium
596mg
(25%)
Potassium
326mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
276IU
(6%)
Vitamin C
1mg
(1%)
Calcium
69mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 445
% Daily Value*
| Serving | 6 | |
| Calories | 445kcal | 22% |
| Carbohydrates | 20g | 7% |
| Protein | 20g | 40% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 178mg | 59% |
| Sodium | 596mg | 25% |
| Potassium | 326mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 276IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.