Toad in the Hole
Toad in the Hole (tohd in the hohl)
Beef Sausages in Yorkshire Pudding
Plump beef sausages nestled in a towering, golden Yorkshire pudding batter, served with rich onion gravy.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: roasting tin brought to table
Garnishes: fresh thyme
Accompaniments: onion gravy, steamed broccoli, mashed potatoes
Instructions
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1
Make batter: whisk flour, eggs, milk, salt and pepper until smooth. Rest 30 min.
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2
Pour oil into a roasting tin, add sausages. Roast at 220°C (425°F) for 10 min until sausages start browning.
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3
Remove tin, quickly pour batter around the sausages. Return to oven immediately.
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4
Bake 25-30 min until the batter is puffed, golden, and crisp. Do not open the oven door.
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5
Meanwhile, caramelise onions in butter for 15 min. Stir in flour, then stock and Worcestershire. Simmer until thick.
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6
Serve immediately — the pudding deflates if left standing. Pour onion gravy generously over each portion.
Did You Know?
No one knows for certain why it is called "toad" in the hole — some say the sausages poking out of the batter resemble toads peeking from a burrow.
Chef's Notes
Equipment Tips
- large roasting tin
- mixing bowl
- whisk
Garnishing
fresh thyme
Accompaniments
onion gravy, steamed broccoli, mashed potatoes
The Story Behind Toad in the Hole
Toad in the hole dates to the 18th century when various meats were baked in batter. Originally made with any cheap cuts, beef sausages became the standard filling. The dish exemplifies British ingenuity in stretching protein with filling batter.
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