📝 About This Recipe
A quintessential British comfort classic, Toad in the Hole features succulent, high-quality pork sausages nestled in a dramatic, golden-brown Yorkshire pudding batter. This dish dates back to the 18th century and is beloved for its contrasting textures—crispy, towering edges and a soft, custard-like base that soaks up savory juices. It is the ultimate family centerpiece, promising a spectacular rise and a nostalgic, heartwarming flavor profile.
🥗 Ingredients
The Batter
- 140 grams All-purpose flour (sifted)
- 4 pieces Large eggs (at room temperature)
- 200 ml Whole milk (slightly warmed)
- 1 teaspoon Fresh thyme (leaves only, finely chopped)
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper (freshly cracked)
The Sausages and Fat
- 8 pieces High-quality pork sausages (preferably Cumberland or Lincolnshire)
- 2 tablespoons Beef dripping or Lard (vegetable oil can be substituted)
Rich Onion Gravy
- 2 large Red onions (thinly sliced)
- 25 grams Unsalted butter
- 1 teaspoon Brown sugar (to help caramelization)
- 1 tablespoon Balsamic vinegar
- 500 ml Beef stock (high quality)
- 1 teaspoon Dijon mustard
- 2 teaspoons Cornstarch (mixed with a little cold water)
👨🍳 Instructions
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1
Start by making the batter. In a large mixing bowl, whisk the sifted flour, salt, pepper, and chopped thyme together.
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2
Make a well in the center of the flour. Crack the eggs into the well and add half of the milk. Whisk from the center outwards, gradually incorporating the flour until you have a smooth, thick paste.
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3
Slowly whisk in the remaining milk until the batter is the consistency of heavy cream. Transfer to a jug and let it rest at room temperature for at least 30 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). It is vital the oven is fully up to temperature before you begin.
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5
Place the beef dripping or lard into a heavy-duty metal roasting tin (approx. 20x30cm). Place the tin in the oven for 5 minutes until the fat is smoking hot.
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6
Carefully remove the tin and add the sausages. Return to the oven for 10-12 minutes to brown them slightly and ensure the fat remains searingly hot.
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7
While the sausages brown, prepare the gravy base. Melt butter in a saucepan over medium heat, add the sliced onions and sugar, and cook slowly for 15 minutes until dark and jammy.
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8
Working very quickly to keep the heat in, pull the roasting tin out of the oven. Give the batter one last quick whisk and pour it immediately around the hot sausages.
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9
Immediately return the tin to the oven. Bake for 25-30 minutes. DO NOT open the oven door during the first 20 minutes or the pudding will collapse.
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10
Finish the gravy: Add the balsamic vinegar to the onions and bubble for 1 minute. Pour in the beef stock and mustard. Bring to a simmer.
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11
Whisk in the cornstarch slurry and simmer for 2-3 minutes until the gravy is glossy and thick enough to coat the back of a spoon. Season to taste.
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12
Check the Toad in the Hole. It should be dramatically risen, crisp, and deep golden brown. The center should be set but slightly soft.
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13
Remove from the oven and serve immediately while the pudding is at its peak height.
💡 Chef's Tips
Resting the batter is the secret to a high rise; never skip this 30-minute window. Ensure the fat is literally smoking before adding the batter; if it doesn't sizzle instantly, the pudding won't rise. Use a metal tin rather than ceramic or glass, as metal conducts heat much faster for that essential 'pop'. Always use room temperature eggs; cold eggs can shock the hot fat and hinder the rise. For a vegetarian version, use high-quality veggie sausages and replace beef dripping with vegetable oil and beef stock with mushroom stock.
🍽️ Serving Suggestions
Serve with a generous side of buttery mashed potatoes to soak up the extra gravy. Steamed seasonal greens like Savoy cabbage or tenderstem broccoli provide a fresh crunch. A dollop of English mustard on the side adds a lovely heat that cuts through the richness. Pair with a pint of British Ale or a robust Cabernet Sauvignon. For a traditional Sunday feel, add some honey-glazed roasted carrots.