Classic English Toad-in-the-Hole

DinnerComfort FoodPorkSausage

The English classic Toad-in-the-Hole—sausage links baked in a Yorkshire pudding like flour egg batter.

Photography Credit: Elise Bauer

“Toad in the hole,” a weird name for a dish, isn’t it? Usually in America it refers to an egg cooked in the hole cut out of a piece of bread. But in England, it’s sausages cooked in what is essentially Yorkshire pudding.

To me the English version is more whimsical, perhaps because Mr. Toad is my favorite character in The Wind in the Willows?

In any case, this recipe has a playful name, and much like its cousin “pigs in a blanket,” is a hit with kids.

I first posted a recipe for Toad in the Hole back in 2003. I wasn’t quite satisfied with that recipe, and based on feedback from readers and a bit more experimentation, recently updated the recipe. Hope you enjoy it!

Classic English Toad-in-the-Hole Recipe

  • Prep time: 35 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4-6


  • 1 1/2 cup  (180 g) of all purpose flour
  • 1 scant teaspoon Kosher salt
  • Pinch of freshly ground black pepper
  • 3 eggs, beaten
  • 1 1/2 cup (350 ml) milk
  • 2 Tbsp melted butter
  • 1 Tbsp vegetable oil
  • 1 lb (450 g) of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)


1 Make batter: In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes.

2 Pre-heat baking dish: Coat the bottom and sides of an 8x12 or 9x9 casserole dish with vegetable oil (we use high smoke point rice bran oil or canola oil). Place a rack in the bottom third of the oven. Put the empty dish on the rack. Preheat the oven with the dish in it to 425°F(220°C).

3 Brown the sausages: While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple sides.

4 Pour batter over sausages: When the sausages have browned, and the dish in the oven hot, pull the oven rack out a bit, put the sausages in the casserole dish, and pour the batter over the sausages.

5 Bake: Bake at 425°F(220°C) for about 20-30 minutes or until the batter is risen and golden.

Serve at once.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Classic English Toad-in-the-Hole on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Toad in the Hole

Showing 4 of 79 Comments / Reviews

  • Darren

    The only variation to this recipe that I use is lard. I put lard (real lard, not Crisco) in the dish and pre-heat the dish 450 and have the lard spitting. Once I have mixed the batter by hand, I use an electric whisk. This helps the batter become lighter and usually rises better. I cover my batter and leave in the fridge for at least an hour before using and give it a quick stir before pouring over the sausages. Using lard makes a big difference i the taste, tried using bacon fat, but US bacon is to salty. My whole family loves this, along with my Yorkshire puddings.

  • Susan

    My 1st effort . It was for an impromtu tea with my son,his wife and our grandie . What fun we had ! Added some bacon bits ,and served it with steamed veges and pasta . Made a self-saucing pudding for unfilled corners . All left table satisfied +++!

  • Amanda Hart

    I don’t follow this to the letter but I also add a little bit not much about 2 teaspoons of sugar instead of salt to mine. Also I buy the breakfast or the Franks for it that have cheese in them and then sprinkling at the last 15 minutes of cooking some cheese on top. It is amazing and my Step son loves it.

  • Rick

    Try adding a quarter teaspoon of thyme and another of rosemary to the flour mix. If you want to be a triple-OG-gangster add a smidgen (technical measurement) of poppyseeds. Traditional? No. But wizards will applaud your ingenuity and rebellious nature.

  • Sharon Monroe

    Love this recipe, but I live in Colorado and cannot get the Yorshire Pudding to rise, any suggestions?

View More or Leave a Comment/Review
Toad in the HoleClassic English Toad-in-the-Hole