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?

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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
  • 1/2 teaspoon salt
  • Pinch of freshly ground black pepper
  • 3 eggs, beaten
  • 1 1/2 cup (350 ml) milk
  • 2 tablespoons melted butter
  • 1 tablespoon vegetable oil
  • 1 pound (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 ceramic or metal casserole dish with vegetable 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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145 Comments / Reviews

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Did you make it? Rate it!

  1. Sherri

    Tried this tonight…mine stuck to the pan…so sad. Flavor is good but evidently I did something wrong.

    Show Replies (3)
  2. Jules

    This recipe is perfect! I’ve made it several times and it’s always great. I serve it with vegetables and lashings of gravy, delicious.


    Show Replies (1)
  3. NEEN

    As a west London girl brought up on Toad in the Hole (and honorary Yorkshire lass – I lived in Yorkshire for 3 years) This dish was an autumn/winter weekday staple. Sorry to say this image and this cooking method won’t produce typical Toad-in-the-Hole. In the image it looks a pale and more cake like then Yorkshire pudding. For best results use a deep metal baking tray. Cook the sausages in the oven using the same baking tray, on high in your preferred oil suitable for high temperatures (rapeseed, sunflower, veg etc or lard) for 10 mins. Then when oil is SMOKING HOT poor in the batter around the sausages, back in the oven and do not open the oven to ensure they rise. Yorkshires are an art form, when you get them right they are sky high and climb themselves out of the pan. The batter hitting the hot oil is core to this recipe and for getting bang on Yorkies

  4. Stephanie

    I made this tonight and it was terrific. I made some onion gravy from the Tesco recipe to go with it and it was absolutely delicious. Now if only I could get my husband to eat mushy peas!


  5. Jean Arya

    In Britain we cut the sausages in half and stand them up in the pan. Even if a few fall over some still emerge from the batter – looking like a toad in a hole!

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