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This toad-in-the-hole recipe is easy and delicious, perfect for a quick lunch or dinner. Find more recipe inspiration at BBC Good Food. Serve this comforting classic made with chipolata sausages and a simple batter – it’s easy enough that kids can help make it.
- Dinner, Main Course
- 3 min
- 472
Easy. Serves 4. A British classic. Meaty sausages enveloped in crispy batter, plus, a special onion gravy to really top it off. We think it's better than mum's! Easily halved. Ingredients. 210g plain flour, plus a spoonful. 1 tsp English mustard powder. 4 eggs. 400ml milk. 4 thyme sprigs, leaves only. 8 plain pork sausages. 2 tbsp sunflower oil.
- Dinner, Main Course
- 5 min
- 520
This classic toad in the hole recipe features a homemade Yorkshire pudding batter with sausages. Serve with onion gravy and mash for the ultimate comfort food!
- Mains
- 677
- British
- We Love Hilarious British Food Names
- Today, It’S Toad in The Hole
- What You Need
- How to Make Toad in The Hole
- The Onion Gravy
- Serving Toad in The Hole
- Life of Dozer
Toad in the hole, bangers and mash, spotted dick. Be warned – if you intend to google any of these, be sure to add the word “recipe” to your search. I don’t want to be the cause of corrupting your innocence!!
Toad in the holeis a traditional British dish comprised of sausages baked into a giant Yorkshire pudding, typically served with an onion gravy. Yorkshire pudding is similar to popovers in the US and Dutch baby pancakes. Think – puffy edges with crispy ridges and soft insides that taste like savoury crepes. Normally Yorkshire puddings are made in mu...
The sausages
Pork sausages are traditional though you can really use any type of sausages you want – beef, chicken, flavoured, etc. And yes, we are going to pan-fry them lightly before popping in the oven because then we have sausage drippings to make our gravy = tastier gravy! Couple of tips on choosing sausages: 1. Size – We don’t want the sausages that are too large else there is not enough Yorkshire pudding surface area. Look for sausages around 85g/3oz each – nice size to cook 8 sausages in total, 2...
Toad in the hole batter
The batter used for toad in the hole is actually a Yorkshire pudding batter. Here’s what you need to make it (and yes, I explain the mayonnaise – trust me!): 1. Mayonnaise – Just 1 tablespoon of mayonnaise gives the notoriously fragile Yorkshire pudding stability so they puff up more and deflate less. It really works! It’s a neat trick taught to me by my English chef (Stephen Fixter) at RecipeTin Meals, my food bank. He was taught this when he worked in pubs and restaurants back in the UK.Sou...
Onion gravy
Toad in the hole is traditionally served with onion gravy. Starting with sautéed onion goes a long way to make the gravy tastier when you don’t have a pan of roast meat drippings or a homemade beef stock! 1. Beef drippings or butter – Beef drippings will give your gravy the best flavour but butter makes a fine substitute. 2. Beef stock – Use low sodium, else your gravy may end up too salty. (PS If you want to make a royalty-worthy toad in the hole, make your gravy with homemade beef stock. Yo...
It’s actually very straight forward to make. The secret for a great toad in the hole lies more in the method of how it’s made and obviously having the BEST Yorkshire pudding batter (thank you Chef Stephen!).
Make your gravy while the toad in the hole is in the oven (25 minutes). The gravy takes around 10 minutes from start to finish so just keep it warm until ready to serve. 1. Sauté onion in beef drippings (or butter) for 8 minutes or until deep golden brown. This is key not only to flavour but also to help make your gravy a deep brown colour rather t...
To serve toad in the hole, cut it using a small knife then use a spatula to pick it up and transfer onto plates. Then – douse with gravy. Lots of it. Especially if you’ve got greens on the side. Because vegetables become so much more interesting when drowning in gravy, right?!! That’s a serious plate of comfort food, right there. You know, I should...
The best cookbook-making-sidekick a girl could ever ask for. Thank you for being there every step of the way, Dozer!
- (30)
- British, English
- Main
- 1017
- Main Course
- British
- Put the flour in a bowl and make a well in the centre. Whisk in the eggs and mustard and continue to whisk until just smooth. Gradually add the milk and a pinch of salt and whisk to a smooth batter.
- Preheat the oven to 220C/200C Fan/Gas 7.
- Pour three-quarters of the beef dripping in a roasting tin and heat in the oven. Heat a frying pan and add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned.
- Remove the batter from the fridge and whisk once more to combine. Pour over the sausages. Bake for 30 minutes, briefly open the oven door to allow the steam to escape and cook for a further 10 minutes.
Toad in the hole is classic comfort food at its best. Serve with plenty of gravy and simple steamed vegetables. By Antony Worrall Thompson. From Food and Drink. Add to favourites.
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Toad in the Hole is a classic winter recipe and a great dish to make for the whole family! This one uses 8 eggs, a pint of milk and beef dripping!
