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

Ingredients

  • 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)

Method

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 ceramic or metal 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.

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Toad in the Hole

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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106 Comments / Reviews

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Did you make it? Rate it!

  1. James Walker

    this is the best recipe ever I’m totally gonna make it for my family

    xxxxxyyyyy

  2. GINA

    just the recipe I have been looking for! just wonderful!!

    I am going to post this on Just a Pinch of course giving you your credit!

    xxxxxyyyyy

  3. Chisholm

    It was so easy for me to make this dish for my 93 yr old Scottish dad it made him so happy and he loved it❤

  4. David Howe

    Nothing classically English about this. This resembles the American pigs in the blanket which is a breakfast dish. The recipe tastes good, but is nothing like the proper British dish . Toad in the hole should be much lighter and fluffier. The addition of baking powder would help it raise more.

  5. Sbarros

    I guess I cannot cook. 1 1/2 milk and 1 1/2 flour made almost a paste, tried thinning with milk but ended up with a heavy pastry that didn’t really rise compared to a light fluffy Yorkshire pudding. Not sure where I went wrong.

    xxxxxyyyyy

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