Toad In The Hole Recipe | Rise Every Time | Hint Of Helen (2024)

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I LOVE a traditional toad in the hole – succulent sausages surrounded in crispy, fluffy batter. If you’ve not had toad in the hole before (where have you been!) its a traditional British dish made of sausages cooked in a Yorkshire pudding batter. Classically it is served with mashed potatoes, gravy and vegetables such as peas and carrots.

It’s the perfect dinner for winter evenings and lazy Sundays – and what’s more, it’s easy to make too! Here I show a step-by-step recipe for toad in the hole made in the oven.

This recipe never fails me – the batter is always huge – it gets a lot of rise thanks to a following a couple of key tips:

  1. Let the batter rest for at least 10 minutes
  2. Pre-heat the tray and oil for at least 10 minutes
  3. Be quick when pouring the batter into the tray, and do not open the oven door whilst the Yorkshire puddings are cooking
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This recipe can easily be halved, doubled, or even quartered to suit your needs. I sometimes make an individual toad in the hole when I’m home alone for a treat – with just two sausages.

Toad in the hole is such a classic family favourite meal, this is one the kids should love too. Use your families favourite sausages and serve with their favourite veggies for a balanced, comforting meal they’ll be asking for time and time again. And because it’s so easy once you follow the rules above – you’ll be happy to cook it too!

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How To Make Toad In The Hole

Scroll down for recipe card and ingredient list. If you have an Actifry I also have a recipe for Actifry Toad In The Hole.

1. Begin by pre-heating your oven to 200C

2. Place the sausages and a drizzle of oil in a metal baking tray with high sides. Or a pyrex dish. I recommend you use a metal baking tray if you have one. Then, put the tray with the sausages into the oven for 20 minutes to begin to cook the sausages.

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3. Whilst the sausages are cooking, begin to make the batter. It is best to make the batter as soon as the sausages go in as allowing the batter to stand for 10-15 minutes really helps the rise. Mix the batter until smooth and allow to sit on the side (room temperature) until you’re ready for the next step.

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4. After 15 minutes remove the sausages from the oven. The oil in the pan will be very hot at this point – and this is how you want to keep it. Be VERY quick at this stage to minimise the time the dish is out of the oven. Make sure you have a heat-proof surface ready and the batter nearby.

If you like your sausages very well done – leave them in a little longer until they are more brown – but remember, they will be cooking for a further 30 minutes with the batter in.

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5. Pour the batter into the sausage tray

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6. Until the sausages are covered about 1/2 – 3/4 of the way up. Then, quickly place the tray back into the oven and close the door.

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7. Whilst the toad in the hole is baking DO NOT open the oven door – this will result in your batter deflating. Cook the toad in the hole for about 30 minutes – check through the oven door (look through the glass if you have a glass door) and check it is browned.

Once removed from the oven, the toad in the hole will sink slightly due to the temperate change – I just recommend you check it is cooked and crispy on top throughout to know it is ready. Once you have removed it from the oven, if it is browned and mostly cooked you can return it to the oven for more time (if you wish) without the risk of it deflating.

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Yield: 4

A classic British Toad In The Hole Recipe. Succulent sausages in Yorkshire Pudding Batter. Always risen - always crisp on top!

Prep Time5 minutes

Cook Time35 minutes

Total Time40 minutes

Ingredients

  • 8 Sausages
  • 1 Tbsp Vegetable Oil

Yorkshire Pudding Batter:

  • 115g Plain Flour
  • 3 egg
  • 150ml milk

To Serve (Optional)

  • Mashed potato, gravy, vegetables (such as peas or carrots)

Instructions

  1. Preheat the oven to 200C
  2. Place sausages and oil into a metal baking tray with deep sides, or a pyrex or casserole dish (see notes). You'll want to chose a tray which has enough room around your sausages, but is not too big - see images above to see the ratio with my tray vs sausages.
  3. Place the sausages into the oven and cook for 20 minutes
  4. Whilst the sausages are cooking, mix together the batter using a whisk or fork - until smooth.
  5. After the 20 minutes remove the sausages from the oven and quickly pour the batter into the dish. Return to the oven immediately
  6. Cook for a further 30 minutes (see notes). Until cooked and the batter is brown and crisp on top.
  7. Serve with mashed potatoes, vegetables and gravy (optional)

Notes

Don't chose a dish which would shatter easily with a heat change - you'll be pouring batter into hot oil and so i recommend a metal dish or a strong pyrex

If you like your sausages very well done - cook them for longer at step 3

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Nutrition Information

Yield

4

Serving Size

1

Amount Per ServingCalories 506Total Fat 40gUnsaturated Fat 27gCarbohydrates 37gFiber 3gSugar 3gProtein 27g

Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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See more: British Recipes, By Ingredient, Easy Dinner Recipes, Pork, Recipes, Sausage Recipes, Sides

Toad In The Hole Recipe | Rise Every Time | Hint Of Helen (2024)

FAQs

Why does my Yorkshire pudding not rise with toad in the hole? ›

I actually think this is pretty key to the dish. Getting your Yorkshires to rise: Toad in the Hole needs a hot dish with plenty of oil. Using a metal baking tin and adding the batter quickly is recommended.

What is the best tin to use for toad in the hole? ›

Pro tips for your toad in the hole:

Use a metal (or enamel-coated metal) baking tin if possible – a large, reasonably deep dish is best. Using a metal tin means the tin it will get hotter and the heat distribution will be more even. Mine is a rectangular enamel roaster, approx 31cmx25cm and 5cm deep.

Why does my toad in the hole not cook? ›

You should preheat the lard in the oven, it should be 'very' hot. I suspect the issue with using the oil from the sausages is that you will get some water as well as the oil. This will not coat the batter and will evaporate quickly. Or the oil is not hot enough when put in the container.

What's in the dish toad in the hole? ›

Toad in the hole is a traditional British dish comprised of sausages baked into a giant Yorkshire pudding, typically served with an onion gravy.

Should I let my Yorkshire pudding batter rest? ›

Resting the batter really does result in better-risen Yorkshire puddings with an airier texture (rather than chewy). About an hour is sufficient to allow the starch molecules to swell, giving a thicker consistency, and for the gluten to relax.

Why is my toad in the hole soggy? ›

Why is my toad in the hole soggy? If your toad in the hole is soggy, it might be due to there being too many sausages in the tin.

Why is my toad in the hole cakey? ›

Our answer. The batter in a toad in the hole should rise up but will be airy and crisp rather than spongy or cakey. The flour should be plain (all-purpose) flour and not self-raising. However it is most likely that the batter isn't quite cooking properly due to the dish.

How runny should Yorkshire pudding batter be? ›

Basically it's equal parts eggs flour milk. Originally Answered: Should Yorkshire pudding batter be runny? Yes, the batter should be runny, about the consistency of heavy cream.

Why is my toad in the hole batter not rising? ›

Make sure the the fat is really hot before you add the batter. Really, really hot oil. It has to be smoking as you pour the batter in. Don't, under any circ*mstances open the oven door during cooking or they will sink.

Why is it called toad in the hole? ›

The most commonly accepted explanation for its name is that the sausages resemble toads peeking from a crevice made of crisp batter.

How do I get my toad to eat? ›

Toads are attracted by movement. Dangle a food pellet by a loose-fitting string to see if the toad will take it. Drop a food pellet several cm in front of a toad.

What is toad in hole called in USA? ›

Egg in a Basket features an egg fried in the hole of a buttery slice of bread. The dish goes by several other names as well; Americans sometimes call it Toad in the Hole, but that title more properly refers to the traditional English dish of Yorkshire pudding with sausage and onion gravy.

What is leaky cauldron toad in the hole? ›

Toad in the hole is a traditional British dish consisting of sausages cooked in a Yorkshire pudding batter and served with an onion gravy. Toad in the hole was among the dishes served at the Leaky Cauldron in London.

What was toad in the hole originally called? ›

In its earliest incarnation it was simply referred to as 'meat boiled in a crust' (a strong contender for 'least appealing name for a dish', but then, so is 'toad-in-the-hole'); in Hannah Glasse's 1900 cookbook, there was a recipe for 'Pigeons in a hole' but, to be fair to her, at least actual pigeons were baked into ...

Why is my Yorkshire pudding not puffing up? ›

The Yorkshire pudding tins must not be over-filled

Over-filling your Yorkshire pudding tin will lead to heavy puddings, which won't rise to lofty heights. Whether you're making individual Yorkshire puddings or a large pud to carve up, only fill the tin about a third of the way for optimum puds.

Why does my toad in the hole go flat? ›

Whilst the toad in the hole is baking DO NOT open the oven door – this will result in your batter deflating. Cook the toad in the hole for about 30 minutes – check through the oven door (look through the glass if you have a glass door) and check it is browned.

Why do my Yorkshire puddings fall flat? ›

A common fault that results in flat yorkshires is not having things hot enough. The oven needs to be very hot, and you need to use a metal dish with fat or oil that is hot enough to sizzle when you pour the mixture in. Get it straight into the oven and do not open the door for the duration of the cooking time.

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