|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 11g||56%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Toad in the Hole is a classic British recipe and a meaty variation on a Yorkshire pudding when filled with delicious British sausages. This simple, family-sized Toad in the Hole pudding recipe makes a perfect supper dish or a great alternative for a Sunday lunch.
The recipe includes cooking the sausage and batter in a large roasting pan for a large family-sized version, but you can also make an individually sized toad in the hole―just have a look at the notes at the end of the recipe.
There is no definite origin to the name Toad in the Hole but originally as the dish used sausage meat the finished dish probably resembled toads in the batter. No matter its origins, a Toad in the Hole recipe makes a delicious supper dish served with onion gravy and fresh vegetables.
- 4 large, fresh eggs (measured in a jug)
- 2/3 cup/200 mL milk
- 2/3 cup/200 mL all-purpose flour
- Pinch of salt
- 1 tablespoon lard, beef drippings, or canola oil
- 6 beef or pork sausages (partially fried)
Heat the oven to the highest temperature possible, no more than 475 F/250 C.
Pour the eggs, milk, and flour into a large, mixing bowl with the salt. Using an electric or hand whisk beat together to form a thick, smooth, airy batter. Leave to stand for a minimum of 30 minutes, longer if possible - up to several hours if you can.
About 10 mins before the end of the resting time, place the lard, drippings, or a tablespoon of oil into a large, roasting tin. Add the sausages spacing evenly in the tin. Place the tray in the preheated oven and heat until the fat is slightly smoking but not burning approx 10 minutes.
Give the batter another good whisk then pour into the hot, roasting tin. Please be careful, the fat may splatter when the batter is added which should cover the whole of the bottom of the tin and be approx 3/4" thick. If you have batter leftover, don't worry, you can always make extra Yorkshire puddings. Put the tin into the preheated oven and cook until the pudding is well risen and golden brown and the sausages are cooked thoroughly. This will take about 25 minutes.
Once the toad is cooked, remove from the oven, cut into quarters and serve covered with delicious onion gravy. Mashed potatoes are also great served with this dish, they soak up the gravy.
- Place a pea-sized piece of lard, dripping or‚ 1/2 tsp vegetable oil in a Yorkshire pudding tin (4 x 2"/5cm hole tin) or 12-hole muffin tin and heat in the oven. Cut each sausage into pieces to fit the holes of the pudding tin, place one piece into the hot fat and return the tray to the oven for 5 minutes. Then follow from step 4 as per the recipe above.