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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!
Really fabulous and simple! Will make it again for sure!!
Amazing and like everyone has said adding gravy is a must! But Yorkshire pudding is always best with gravy :-D
Made it twice now, both times super good! But is best with roasted kale and onion gravy.
Roasted kale sounds like a great side with this!
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.
I think it’ll work. I reviewed previous comments and didn’t see that anyone has tried it, but it’s worth a shot. Please let us know how it turns out!
I made it with my mother’s lactose free milk and it worked a treat :-) I find the milk that is specifically lactose free works better in a batter than almond or coconut
I made it with almond milk tonight and really very tasty! Had no issues using that vs regular milk
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.
There are TOO MANY EGGS in this recipe – batter was much, much, much too heavy! Was more like baked omelette and sausages.. tasted ok, but wasn’t fun to eat. won’t cook again.
I’m sorry your toad-in-the-hole was dense. That does not sound very exciting. It could be because your oven is running low–this is supposed to puff up, like a giant popover or Dutch baby, and it won’t do that if you oven is not hot enough. The proportion of eggs to milk is very typical for recipes like this.
Correct proportions; used natural casing beef frankfurters and added 4 oz 4 cheese mex taco blend. 30 minutes in the oven. Perfect!
Needs an onion gravy
Very easy. Always wanted to try and just added some garlic and oreganum to the batter. Came out awesomely…. Wouldve liked to have sent the pics…. Very nice tnx….
This is amazing! Absolutely delicious. Question: The Irish bangers were 9 links to a pound.They did not sink into the Yorkshire Pudding. I followed the instructions carefully. They remained on top as the pudding rose. Thoughts?
Did your sausages wind up sitting on top of the pudding, or did they only sink in a bit? It could be a few things, like how your oven was working that day. They way Yorkshire pudding rises and falls is always a little different every time.
Also, there’s a 2016 comment far down below from Paul that’s quite long (too long to paste here) that might be useful to you. Give it a read!
Over the top easy to make and delicious.
Would it work making this in a cast iron instead of casserole?
Cast iron would work great! It just needs to be large enough to hold 2-1/2 quarts. To test, measure out 2-1/2 quarts of water, pour it into your skillet, and see if it’ll hold it all. I’m guessing a 12″ skillet should work, but maybe even a 10″. But please test the capacity first. Thanks for reading and cooking with us!
Just like home!!! Mum made this a lot!!!
For a good Yorkshire it should be timed @425 for 15 minutes and then 350 for 15 minutes
I made this with Beyond Beef sausage, and it was very tasty!
Bangers usually refer to sausages such as the Richmond brand which are about 40% pork. You want to be aiming for about 90% for a good sausage, although good sausages are very hard to come by in the US.
don’t need Kosher salt as normal sea salt seems to work fine
Worked out awesome thank you!!!!!
Bangers is a name for poor quality sausages that have a high water content. Usually associated with sausage recipe’s found in wartime U.K.