Traditional Toad in the Hole Recipe - My Gorgeous Recipes (2024)

Published: · Modified: by Daniela Apostol · This post may contain affiliate links · 5 Comments

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Traditional Toad in the Hole Recipe, a classic British dish made with cooked sausages baked in a Yorkshire pudding batter until golden and well risen. A comfort food no matter the season, it is usually served with gravy and vegetables for the perfect family meal. So easy, and delicious, and made with a few simple ingredients!

Traditional Toad in the Hole Recipe - My Gorgeous Recipes (1)

Take this toad-in-the-hole dish: how could one resist such a temptation? The Yorkshire pudding base is heavenly crispy and golden, and the sausages are cooked to perfection to spoil your taste buds. Good bye low-carb diet, hello happiness!

I have madeMini Toad in the Hole Canapés before, and they are always the perfect festive starters together with myMini Yorkshire Pudding Canapés. So this toad in the hole recipe really had to make its way to the blog too.

It's the perfect family meal, perhaps to replace the regular Sunday Roast,or simply when you are after some proper comfort food to make everyone happy. You can even turn your leftovers into a toad in the hole like my Toad in a Hole with a Twist.

And you only need a few ingredients that you most probably already have around. Let's see how to make it!

Jump to:
  • Ingredients needed to make Toad-in-the-Hole
  • Variations
  • Step-by-step photos and instructions
  • Expert tips
  • Traditional Toad in the Hole Recipe
Traditional Toad in the Hole Recipe - My Gorgeous Recipes (2)

Ingredients needed to make Toad-in-the-Hole

  • pork sausages - or any other sausages
  • eggs - at room temperature
  • plain flour - no need for self-raising flour, the batter will raise beautifully with plain flour
  • milk - full-fat milk is the best
  • salt & black pepper
  • vegetable oil

Variations

You can add other ingredients to the batter to make the dish even yummier: caramelised onions, herbs, veggies, and the list can go on. Or keep it simple, it's still amazing!

Step-by-step photos and instructions

Start by cooking the sausages, unless you use leftover sausages or ready-cooked cocktail sausages, in which case heat up the oil first, then add the sausages and pour over the batter.

  • in an oven-proof dish -my baking tray is a square 23cm, 9 inches- add the oil and arrange the sausages (I used chipolatas, but any other sausages can be used)
  • bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15-20 minutes or until golden brown
  • to make the batter, sift the flour, add eggs and whisk well
  • pour in the milk whisking well to avoid lumps forming, then season with salt and pepper
Traditional Toad in the Hole Recipe - My Gorgeous Recipes (3)

NOTE! IF TH BATTER IS NOT QUITE SMOOTH, PASS IT THROUGH A SIEVE IN ORDER TO GET THE RIGHT TEXTURE.

  • when the sausages are ready, quickly pour the batter over, and bake for a further 20-25 minutes until well rises and golden

And that's that! Simple, delicious, always a big hit with us! Do give it a try, it's lush!

Traditional Toad in the Hole Recipe - My Gorgeous Recipes (4)

Expert tips

The title might sound funny to say the least (you might prefer Sausage Toad perhaps?), but this dish has been around for quite some time now. It's one of the many classic British recipes that the nation can't have enough of. And rightly so!

To make the dish, we need to cook the sausages first -fried, baked, it's up to you. I usually go for the baked version, just because they can also be cooked at the same time, and there is less fuss (and less smoke+smell in the kitchen. Uncooked sausages won't have time to be ready by the time the batter is fully risen and cooked.

It is best to bake the sausages in the same pan the toad in the hole will be cooked. In this way, the pan is very hot, which is what we need for the batter to cook properly.

Once everything is in the oven, leave them to cook undisturbed, as opening the oven too early, or too often might result in a flat soggy pudding base.

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If you’ve liked myTRADITIONAL TOAD IN THE HOLE RECIPE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can alsoFOLLOW MEonFACEBOOK,INSTAGRAMorPINTERESTto see more delicious food and what I’m getting up to.

Traditional Toad in the Hole Recipe - My Gorgeous Recipes (6)

Traditional Toad in the Hole Recipe

Traditional Toad in the Hole Recipe, a classic British dish made with cooked sausages baked in a Yorkshire pudding batter until golden and well risen. A comfort food no matter the season, it is usually served with gravy and vegetables for the perfect family meal. So easy, and delicious, and made with a few simple ingredients!

4.56 from 9 votes

Print Pin Rate

Course: Main Course

Cuisine: English

Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 people

Calories: 1013kcal

Author: Daniela Apostol

Ingredients

  • 9 pork sausages
  • 2 eggs
  • 150 g plain flour
  • 185 ml milk
  • ½ teaspoon salt
  • teaspoon ground black pepper
  • 1 ½ tablespoon vegetable oil

Metric - US Customary

Instructions

  • Add the oil to an oven-proof pan/tray - mine is a square 23cm, 9 inches.

  • Arrange the sausages in the pan, and bake in the preheated oven at 220 degrees Celsius (430 Fahrenheit) for 15 minutes or until golden brown and fully cooked.

  • Meanwhile, make the batter.

  • Sift the flour in a large pan, and make a well in the middle.

  • Add the eggs, and whisk well to get a paste. (or use a hand mixer).

  • Pour in the milk whisking well to get a smooth batter, then season with salt and pepper.

  • If the batter is not smooth enough, pass it through a sieve to get the right texture.

  • When the sausages are cooked, pour over the batter, and bake for a further 20-25 minutes or until golden and fully risen.

Notes

  • If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
  • Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
  • To make the dish, we need to cook the sausages first -fried, baked, it's up to you. I usually go for the baked version, just because they can also be cooked at the same time, and there is less fuss (and less smoke+smell in the kitchen. Uncooked sausages won't have time to be ready by the time the batter is fully risen and cooked. It is best to bake the sausages in the same pan the toad in the hole will be cooked. In this way, the pan is very hot, which is what we need for the batter to cook properly. Once everything is in the oven, leave them to cook undisturbed, as opening the oven too early, or too often might result in a flat soggy pudding base. You can add other ingredients to the batter to make the dish even yummier: caramelised onions, herbs, veggies, and the list can go on. Or keep it simple, it's still amazing!

Nutrition

Calories: 1013kcal | Carbohydrates: 31g | Protein: 46g | Fat: 77g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 269mg | Sodium: 1959mg | Potassium: 760mg | Fiber: 1g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 5mg

Tried this Recipe? Share it Today!Mention @GorgeousRecipes or tag #gorgeousrecipes!

Traditional Toad in the Hole Recipe - My Gorgeous Recipes (2024)

FAQs

Why does my toad in the hole have a soggy bottom? ›

There are a few things that will make your batter soggy and stop it from rising nicely. You need to make sure your batter is a good consistency – not too thick and not too thin. This recipe seems to work nicely for us. If your batter still isn't rising well it could be that you haven't used enough oil.

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.

Why doesn't my toad in the hole rise? ›

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. Also, the dish needs to be large enough so that the batter can creep around the edges (at least 30cm x 25cm ideally).

What cut of meat is used in a toad in the hole? ›

Toad in the hole is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney.

What is the best baking tin for toad in the hole? ›

What is the best baking tin for toad in the hole? A metal tin with fairly high sides is best because metal is a very efficient conductor of heat and getting the batter hot is essential for a good rise.

How to stop toad in the hole sinking? ›

Toad In The Hole
  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.
Oct 5, 2019

What do you serve with toad in the hole? ›

Serve at the table with the Toad in the hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty!

What is the white stuff coming out of my toad? ›

In toads, these glands contain bufotoxin, which is a neurotoxin. When a toad is under duress it will secrete the milky bufotoxin from these glands and sometimes even shoot it out to try and get it in the predator's eyes or mouth.

How do you keep toad in the hole from sticking to the bottom? ›

Line the baking dish with parchment paper. Forget the oil. Add some of the sausage drippings to the batter for flavor and then grease the baking dish with shortening. When you add the batter to the baking dish, the shortening will not be displaced by the batter and help prevent the sticking.

Why does my toad in the hole stick to the pan? ›

This is about the oil. As mentioned, you need the oil to be very hot before adding your batter, but it's also important to use the right amount. Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.

Why is it called a toad in the hole? ›

Far from popular belief, there is no record of the dish ever being baked with toads substituting the meat. The reference to toads is believed to be referring to the similarity in appearance to toads lying in wait of prey in their burrows, their heads visible against the earth.

How do you make Yorkshire puddings rise higher? ›

Resting the batter overnight is key for developing better flavor. Forget about cold batter: letting it rest at room temperature helps it rise taller as it bakes. A combination of milk and water gives the Yorkshire puddings extra rise and crispness.

What part of a toad is poisonous? ›

The skin-gland secretions of cane toads (called bufotoxin) are highly toxic and can sicken or even kill animals that bite or feed on them, including native animals and domestic pets. The skin secretions may irritate the skin or burn the eyes of people who handle them.

What is the table for toad in the hole? ›

The table for Toad in the Hole is about 15 inches across and 24 inches long. The playing surface slopes towards the players who stand behind a line 8 feet from the front of the board. In the centre of the table is a hole of about 2 inches in diameter through which the toads can fall.

Is toad in the hole unhealthy? ›

It is certainly not one of the most healthy dishes, but thanks to a few practice runs and trial and error, I have perfected what I believe to be the best, slimming friendly version of a toad in the hole. The calorie count will vary depending on the sausages you use, so make sure you double check.

Why is my toad burying himself? ›

American toads hibernate during the winter. They will usually dig backwards and bury themselves in the dirt of their summer home, but they may also overwinter in another area nearby. Toads are great additions to any garden since they eat the pests that may plague the plants.

Why is my toad slimy? ›

A layer of mucus helps keep frogs moist and makes them feel slimy. On the other hand, toads have dry, thick skin. The thickened skin of their upper body helps them retain water so they can live in drier habitats. Toads usually absorb water through the thinner skin of their bellies.

Why are toads wet? ›

Flexi Says: Frogs and toads don't have fur, feathers, or scales on their skin. Instead, they have a moist and permeable skin layer covered with mucous glands. Their special skin allows them to breathe through their skin in addition to using their lungs.

References

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