British
Toad in the Hole
A homely British bake of browned pork sausages set into a crisp, puffed Yorkshire pudding batter. Serve it hot from the tin with onion gravy spooned into the golden hollows.
Watch it madeJamie Oliver · 5:17
Ingredients
- Good-quality pork sausages4
- Plain flour75g
- Large egg1
- Whole milk100ml
- Cold water50ml
- Fine salt1/4 tsp
- Beef dripping, lard, or vegetable oil1 1/2 tbsp
- Onion1 medium, thinly sliced
- Butter15g
- Plain flour, for gravy1 tbsp
- Beef stock300ml
- Worcestershire sauce1 tsp
- Black pepperto taste
Method
- Whisk the plain flour and salt in a bowl, make a well in the centre, then whisk in the egg until thick and smooth.
- Gradually whisk in the milk and cold water to make a thin, smooth batter, then rest it at room temperature for at least 20 minutes.
- Heat the oven to 220°C/200°C fan/gas 7 and place a small metal roasting tin inside to get very hot.
- Add the dripping, lard, or oil to the hot tin, then add the sausages and roast for 10 minutes, turning once, until lightly browned and the fat is sizzling.
- Quickly whisk the rested batter again, pull the hot tin from the oven, and pour the batter around the sausages in one go.
- Return the tin to the oven immediately and bake for 25 to 30 minutes without opening the door, until the batter is well risen, deeply golden, and crisp at the edges.
- While it bakes, melt the butter in a small saucepan and cook the sliced onion over medium-low heat for 12 to 15 minutes until soft and browned.
- Stir 1 tablespoon flour into the onions and cook for 1 minute, then gradually stir in the beef stock to make a smooth gravy.
- Simmer the gravy for 5 to 8 minutes until thickened, then season with Worcestershire sauce and black pepper.
- Serve the toad in the hole straight from the tin, with the onion gravy poured over or alongside.
Common questions
Can I substitute the sausages or fat in Toad in the Hole?
Yes. Any good pork sausage works best, but you can use herby chicken sausages or vegetarian sausages if needed. Beef dripping gives the best flavor and rise, but lard or a neutral oil also works well.
How long should the batter rest, and can I make it ahead?
Rest the batter at room temperature for at least 20 minutes so the flour hydrates and the batter rises better. You can make it a few hours ahead and leave it covered at room temperature; stir again before using.
Why didn’t my Toad in the Hole rise properly?
The usual causes are a tin that wasn’t hot enough, batter that was too thick, or opening the oven door during baking. Also make sure the sausages are already sizzling and browned before the batter goes in.
How do I store and reheat leftovers?
Cool leftovers quickly, then refrigerate in an airtight container for up to 3 days. Reheat in a hot oven, around 200°C, until piping hot and crisp again. Microwaving works, but the batter will soften.
What should I serve with Toad in the Hole?
Serve it with onion gravy, mashed potatoes, and a green vegetable like peas, cabbage, or broccoli. The dish is rich, so something sharp or bitter on the side helps balance it nicely.