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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133 Comments / Reviews

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Did you make it? Rate it!

  1. Amanda

    Really fabulous and simple! Will make it again for sure!!

    xxxxxyyyyy

  2. Sara

    Amazing and like everyone has said adding gravy is a must! But Yorkshire pudding is always best with gravy :-D

    xxxxxyyyyy

  3. Heidi

    Made it twice now, both times super good! But is best with roasted kale and onion gravy.

    xxxxxyyyyy

    Show Replies (1)
  4. natasha holden

    could you replace milk with almond milk? My husband is lactose intolerant and was wondering if the consistency of the batter would change if milk was substituted? Thank you for any advice.

    Show Replies (3)
  5. Kirsty

    Worked perfectly. Best toad in the hole I’ve made. I used 12 proper size pork and leek English butcher sausages and it was just the right amount of batter.

    xxxxxyyyyy

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