Toad in the hole is a classic British dish with sausages and Yorkshire pudding. This dish is traditionally served with onion gravy and mixed veg. For the full youtube tutorial, check out my channel, or the video below! The roasting dish I use.
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Ingredients
- 8 Sausages (can be vegetarian)
- 1 Red Onion (optional)
- 1 cup Plain flour 140g
- 200 ml Milk
- 3 Eggs
- 8 tbsp Sunflower Oil
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Instructions
- Preheat the oven to 230C/fan 210C/gas mark 8. In your roasting tin, add your diced onion, sausages and oil. Bake for 20 minutes.
- To make the batter, add 1 cup plain flour, 200ml milk and 3 eggs into a jug and beat until smooth. You can season with salt and pepper as an optional extra.
- Remove the roasting tin from the oven. Carefully and evenly pour the batter. Place the tin back in the oven and leave the oven door closed for 20-25 mins until the Yorkshire pudding has puffed up and browned.
- Serve immediately, with some mixed veg and onion gravy!
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Some of sweet recipes to try:
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Toad In The Hole: The best batter recipe! {with video}
The perfect batter to make toad in the hole, a classic British dinner. The roasting tin I use.
Ingredients
- 8 Sausages (can be vegetarian)
- 1 Red Onion (optional)
- 1 cup Plain flour 140g
- 200 ml Milk
- 3 Eggs
- 8 tbsp Sunflower Oil
Instructions
- Preheat the oven to 230C/fan 210C/gas mark 8. In your roasting tin, add your diced onion, sausages and oil. Bake for 20 minutes.
- To make the batter, add 1 cup plain flour, 200ml milk and 3 eggs into a jug and beat until smooth. You can season with salt and pepper as an optional extra.
- Remove the roasting tin from the oven. Carefully and evenly pour the batter. Place the tin back in the oven and leave the oven door closed for 20-25 mins until the Yorkshire pudding has puffed up and browned.
- Serve immediately, with some mixed veg and onion gravy!
Love!
Thank you so much!
I would always recommend using an animal based fat, like lard or dripping for Yorkie Puds or Toad in t’ole. From experimenting and seeing the way my old Grandma, rest her cottons, used to do it, animal based fat gets a better rise and a fluffier, crisper end result.
There’s a scientific explanation to why this works, something to do with the interaction between oil and egg, vs. fat and egg, but I’m not going to google it for you.
Lots of love, from Yorkshire xoxo
Thank you so much for this information! I will be trying the animal based fats next!
Incredibly easy and delicious
Thank you so much!
By far the best recipe!
Thank you very much!!