📝 About This Recipe
A quintessential British comfort classic, Toad in the Hole features succulent, high-quality sausages nestled in a dramatic, towering landscape of crisp Yorkshire pudding batter. This dish dates back to the 18th century and relies on the magic of a searing hot pan to achieve its signature airy lift and golden-brown crunch. Perfect for a cozy brunch or a hearty weekend breakfast, it delivers a satisfying blend of savory meat and buttery, pillowy pastry.
🥗 Ingredients
The Pudding Batter
- 1 1/4 cups All-purpose flour (sifted)
- 4 pieces Large eggs (at room temperature)
- 1 cup Whole milk (slightly warmed)
- 1 teaspoon Fresh thyme (leaves only, finely chopped)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper (freshly cracked)
The Sausages and Fat
- 8 pieces Cumberland or high-quality pork sausages (thick-linked)
- 3 tablespoons Lard or Vegetable oil (high smoke point fat is essential)
Rich Onion Gravy
- 2 large Red onions (thinly sliced)
- 2 tablespoons Unsalted butter
- 2 cups Beef stock (high quality)
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon Cornstarch (mixed with 1 tbsp water)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, salt, and pepper. Create a well in the center.
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2
Crack the eggs into the well and begin whisking, gradually incorporating the flour from the edges. Slowly pour in the milk while whisking continuously until the batter is completely smooth with the consistency of heavy cream.
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3
Stir in the chopped thyme, then transfer the batter to a jug. Let it rest at room temperature for at least 30-60 minutes; this allows the starch molecules to swell for a better rise.
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4
Preheat your oven to 425°F (220°C). Place the lard or oil into a 9x13 inch metal baking tin or a large cast-iron skillet.
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5
Place the tin in the oven for 5 minutes to get the fat screaming hot. Carefully remove and add the sausages.
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6
Return the tin to the oven for 10-12 minutes to brown the sausages slightly and ensure the fat is shimmering.
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7
Working very quickly to keep the heat in, slide the oven rack out and pour the rested batter around the sausages. It should sizzle immediately.
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8
Close the oven door immediately and bake for 25-30 minutes. Do not open the oven door during this time or the pudding will collapse!
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9
While the toad is baking, melt butter in a saucepan over medium heat. Add the sliced onions and cook for 15 minutes until caramelized and dark brown.
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10
Stir in the balsamic vinegar and Dijon mustard, then pour in the beef stock. Bring to a simmer.
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11
Whisk in the cornstarch slurry and simmer for 2-3 minutes until the gravy is thick and glossy. Season to taste.
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12
The dish is ready when the batter is risen high, deep golden brown, and crisp to the touch. Serve immediately while piping hot.
💡 Chef's Tips
Use a metal tin or cast iron rather than ceramic, as metal conducts heat faster for a better rise. Ensure your eggs and milk are not cold; room temperature ingredients create a lighter batter. Resting the batter is the secret to a successful Yorkshire pudding—never skip this step! Never open the oven door before the 25-minute mark, or the sudden temperature drop will cause the 'pudding' to deflate. If you prefer a spicier kick, add a teaspoon of English mustard powder to the dry flour mixture.
🍽️ Serving Suggestions
Serve with a side of buttery mashed potatoes to soak up extra gravy. Pair with steamed greens like savoy cabbage or garden peas for a fresh contrast. A glass of crisp English cider or a robust Breakfast Tea complements the savory flavors perfectly. For a true brunch experience, serve with a dollop of horseradish cream on the side.