Toad in the Hole
Plump British sausages nestled in golden, puffed Yorkshire pudding batter — a classic British bake everyone loves.
About This Recipe
Toad in the Hole is one of Britain's most beloved comfort food dishes — hearty sausages baked inside a crisp, puffed Yorkshire pudding batter. The key to a spectacular result is a screaming-hot tin of fat and batter poured in quickly, which creates the dramatic rise and golden edges. Served with onion gravy and vegetables, this is British home cooking at its finest.
Ingredients
Serves 4
- 8pork sausages(good quality, at least 70% pork)
- 2 tbsplard, beef dripping or vegetable oil
- 140 gplain flour
- 4large eggs
- 200 mlwhole milk
- 100 mlcold water
- ½ tspfine salt
- 1 tspEnglish mustard powder(optional)
Instructions
- 1
Rest the batter
Whisk flour, eggs, milk, water and salt into a smooth, lump-free batter. Add mustard powder if using. Rest for at least 30 minutes — this relaxes the gluten and produces a better rise.
Resting the batter is non-negotiable for a proper puffy Yorkshire pudding result.
- 2
Par-cook the sausages
Preheat oven to 220°C (fan 200°C / 425°F). Add fat to a large roasting tin and heat in the oven for 10 minutes. Add sausages and cook for 10 minutes, turning once, until beginning to colour.
- 3
Add batter fast
Working quickly, open the oven, pull out the rack and immediately pour the batter around (not over) the sausages. The fat must be smoking hot — the batter will sizzle dramatically.
- 4
Bake without opening
Return to the oven immediately and bake for 25–30 minutes without opening the door. The batter should be puffed, golden and crispy at the edges.
NEVER open the oven door while baking — the batter will collapse.
- 5
Serve immediately
Toad in the Hole deflates quickly, so serve straight from the oven with onion gravy and roast potatoes.
Pro Tips
- →
The fat MUST be smoking hot before the batter goes in — this is the secret to a dramatic rise.
- →
Use cold water in the batter: the temperature contrast with hot fat helps create steam and puff.
- →
Don't open the oven — ever. Not even to peek.
Variations
- •
Vegetarian Toad: use vegetarian sausages and replace the lard with vegetable oil.
- •
Herb Batter: add 1 tablespoon of fresh thyme or rosemary to the batter for fragrant, herby flavour.
Storage
Best eaten immediately. Leftovers can be refrigerated for 2 days and reheated in a hot oven, but the pudding will not re-puff.
History & Origin
Toad in the Hole first appeared in British cookbooks in the 18th century, originally made with pigeons or cheap cuts of meat. By the Victorian era, sausages had become the standard filling, and the dish became a staple of British school dinners and family suppers.
Frequently Asked Questions
Why didn't my batter rise?
The most common cause is the fat not being hot enough. The tin and fat must be smoking before the batter goes in. Also ensure the oven door stays shut throughout baking.
Can I use any sausages?
Any good pork sausage works. Avoid very lean or low-quality sausages as they release water and make the batter soggy.
Nutrition Facts
Per serving (400g) · 4 servings total
Time Summary
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