Really Easy Toad In The Hole Recipe

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Ever wondered how to make toad in the hole? This recipe is simple, comforting and easy to make from scratch. A classic British dinner that features golden, fluffy Yorkshire pudding with perfectly cooked sausages. Keep reading to learn just how easy it is to make this traditional family favourite at home…

Why you’ll love this recipe

I didn’t like sausages when I was a child, and developed my obsession for them later in life. But I’ve ALWAYS been an avid Yorkshire pudding fan! The two together really is something quite special. Team a homemade toad in the hole up with some crispy roast potatoes, steamed broccoli, and lashings of onion gravy? You’ve got yourself one incredible dinner my friend!

Toad in the hole meaning

What is a Toad in the hole? Well, it’s a classic English comfort food dish that’s been enjoyed for hundreds of years. It’s comprised of a giant Yorkshire pudding filled with lots of roasted sausages.

To clear up any confusion – a toad in the hole batter mix is the same as a Yorkshire pudding batter. The only difference is you put sausages in the middle.

Ingredients

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…

• Milk – Whole milk (full fat milk) tends to taste and work best, but semi-skimmed would also be ok.
• Eggs – I always use large eggs. We need whole eggs and egg whites for this recipe. You can always use your spare egg yolks to make some homemade custard for dessert!
• Oregano – You don’t have to add dried oregano, but it adds a lovely flavour. If you like, you can swap for dried rosemary, thyme or sage instead.
• Flour – Plain flour (all purpose) is best here. Don’t swap for self raising as it will upset the balance of ingredients and likely change the texture of your Yorkshire pudding.
• Sausages – Use whatever sausages you like the best! There aren’t really any rules with this.
• Fat (for cooking) – Again, go with what you have or what you prefer the taste of. You can use most oils, or even goose fat if you’re feeling fancy. Avoid using oils with a low smoke point, like olive oil.

Emma’s top tips

Here are tips you’ll find helpful when making this recipe.

• Don’t skip resting the Yorkshire pudding batter. It’s one of the most important steps for achieving a perfect toad in the hole.
• Make sure the oil is hot when the batter hits the roasting pan, or you may not get the rise you want.
• If you like BIG flavour, try using beef, goose or duck fat instead of oil. It makes a huge difference!
• Toad in the hole is best eaten straight from the oven, I don’t recommend making it in advance.

Timings

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier!

• The Yorkshire pudding batter will only take a few minutes to make, but you need to allow a minimum of 30 minutes resting time. (Ideally 2-4 hours if possible.)
• Your oven will likely need 10-20 minutes to preheat, but you can do this while the batter is resting.
• This toad in the hole will take approximately 30 minutes to cook from start to finish.
• It’s a dish best served immediately after cooking.

Easy Toad In The Hole – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to serve 4.

Please note, this recipe includes both UK metric and US Cup measurements.

• 200ml (3/4 Cup + 1 tbsp) Whole Milk
• 2 Whole Eggs
• 2 Egg Whites
• 1 tsp Oregano (Optional)
• Salt and Pepper, to taste
• 150g (2/3 Cup) Plain Flour
• 8 Sausages
• 2 tbsp Oil

Essential equipment

• Jug
• Fork or Whisk
• Sieve
• Mixing Bowl
• Roasting Dish

Batter instructions

First, whisk together the milk (200ml | 3/4 Cup + 1 tbsp), eggs (x 2), egg whites (x 2), oregano (1 tsp, if using) and salt and pepper (to taste) in a jug.

Then sift the flour (150g | 2/3 Cup) into a mixing bowl, and gradually add in the liquid. Whisk continuously. Keep going until the batter becomes smooth.

Now transfer the batter back into the jug, and leave to rest for at minimum of 30 minutes, ideally 2-4 hours.

Cooking instructions

Preheat your oven to 220°C/Fan 200°C/428ºF.

Place your sausages (x 8) into the roasting dish along with the oil (2 tbsp), then place into the oven and roast for 10 minutes.

If your Yorkshire pudding batter has split or is no longer smooth, give it a quick mix.

Then, working as quickly as you can, take the roasting tray out the oven and immediately pour the batter over. Place the dish straight back into the oven and bake for a further 20 mins, until risen and golden.

Finally, divide between plates and serve alongside your favourite vegetables and plenty of gravy.

How to enhance toad in the hole

Onion wedges make a lovely addition to toad in the hole. Simply add them at the start when you roast the sausages, and continue the recipe as normal. Fresh herbs also work well. Try adding a few sprigs of thyme or rosemary at the beginning. Just remember to remove them before you add the toad in hole batter mix.

FAQs

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Continue to Content

Easy Toad in the Hole Recipe

Yield: 4 Servings

Prep Time: 10 minutes

Resting Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Craving a PROPER comfort dinner? This easy toad in the hole is golden, fluffy and packed with flavour. A simple from scratch recipe that always works!

Print

Ingredients

• 200ml (3/4 Cup + 1 tbsp) Whole Milk
• 2 Whole Eggs
• 2 Egg Whites
• 1 tsp Oregano (Optional)
• Salt and Pepper, to taste
• 150g (2/3 Cup) Plain Flour
• 8 Sausages
• 2 tbsp Oil

Essential Equipment

Toggle ingredient group

• Jug
• Fork or Whisk
• Sieve
• Mixing Bowl
• Roasting Dish

Instructions

1. Whisk the milk, eggs, egg whites, oregano and salt and pepper together in a jug.
2. Sift the flour into a bowl and make a well in the centre. Gradually pour in the egg mixture, and mix continuously until the batter becomes smooth.
3. Pour the batter back into the jug and leave to rest at room temperature for a minimum of 30 mins (ideally 2-4 hours).
4. Preheat the oven to 220°C/Fan 200°C/428ºF. Then put the sausages and oil into your roasting dish, and cook for 10 mins.
5. Working quickly, remove the dish from the oven, quickly pour over the batter and return immediately to the oven. Bake for 20 mins, until risen and golden.
6. Serve immediately with your favourite vegetables and lots of gravy!

Notes

If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.

Please note, this recipe includes both UK metric and US Cup measurements.

Tips

• Don't skip resting the Yorkshire pudding batter. It's one of the most important steps for achieving a perfect toad in the hole.
• Make sure the oil is hot when the batter hits the roasting pan, or you may not get the rise you want.
• If you like BIG flavour, try using beef, goose or duck fat instead of oil. It makes a huge difference!
• Toad in the hole is best eaten straight from the oven, I don't recommend making it in advance.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  SCANPAN Classic 34 x 22 cm Roasting Pan
• 
  OXO Good Grips Balloon Whisk, 11 inch

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 493Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 158mgSodium: 553mgCarbohydrates: 33gFiber: 1gSugar: 4gProtein: 25g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

If you like this toad in the hole recipe…

…you might also like:

• Roast sausage casserole
• Slow cooker sausage casserole
• Cheese mashed potatoes

I want to see YOUR cooking!

Have you made this wonderful toad in the hole? I’d love to know if you have! Tag me in your pics on Instagram and Facebook, or email me at emma@kitchenmason.com.

Emma Mason

Experienced British Online Publisher, recipe writer, and home cook, Emma has a background of over 20 years in British cuisine and cooking. Born and bred in the UK, she excels in classic British dishes, is passionate about air frying, and loves sharing her Gran’s old school recipes. She has been featured in popular publications such as Food Network, Cosmopolitan, and The Huffington Post.

Knowledgeable On: Traditional British Cuisine, Recipe Writing, Air Frying, Home Cooking.