Toad in the Hole — Print Recipe

Plump beef sausages nestled in a towering, golden Yorkshire pudding batter, served with rich onion gravy.

Ingredients

8 good-quality beef sausages
140g plain flour
4 eggs
200ml milk
2 tbsp vegetable oil
Salt and pepper
For gravy: 2 onions sliced, 2 tbsp flour, 500ml beef stock, 1 tbsp Worcestershire sauce

1 Make batter: whisk flour, eggs, milk, salt and pepper until smooth. Rest 30 min.
2 Pour oil into a roasting tin, add sausages. Roast at 220°C (425°F) for 10 min until sausages start browning.
3 Remove tin, quickly pour batter around the sausages. Return to oven immediately.
4 Bake 25-30 min until the batter is puffed, golden, and crisp. Do not open the oven door.
5 Meanwhile, caramelise onions in butter for 15 min. Stir in flour, then stock and Worcestershire. Simmer until thick.
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.