Toad in the Hole
Is there anything more comforting than Toad in the Hole? We don't think so.
This is one of our ultimate comfort food meals and a real family favourite in our house, it's the kind of dinner that gets everyone excited when they hear it's on the menu. It works just as well as a quick midweek meal as it does for a lazy Sunday lunch, which makes it one of those recipes that earns its place in your regular rotation all year round.
It's a pretty filling meal on its own served with gravy and green veg, but if you want to go all out and be really indulgent, a big pile of creamy mashed potato alongside takes it to another level entirely. We'll leave that decision up to you - no judgement either way!
Why You’ll Love This Recipe
- Ultimate comfort food
Crispy, golden Yorkshire pudding batter wrapped around juicy sausages - it's the kind of meal that makes everyone feel instantly at home.
- A family favourite any day of the week
Just as good for a quick midweek dinner as it is for a lazy Sunday lunch. Once this is in your regular rotation you'll wonder how you ever lived without it.
- The secret is in the batter
Making the batter 30 minutes ahead and resting it in the fridge is the trick that takes this from good to great. You'll get a taller, crispier rise every single time.
- Beef dripping makes all the difference
Getting your beef dripping screaming hot before the batter goes in is the key to that dramatic puff and crispy base. Don't skip this step!
- A subtle mustard kick
A little mustard stirred into the batter adds a gentle warmth and depth of flavour that makes people wonder why it tastes so good. It's the kind of detail that elevates a classic.
- Better quality sausages, better results
We use nitrate-free pork sausages for a cleaner flavour - but any good quality pork sausage will work brilliantly here.
4 Servings 45 Minutes
Ingredients
- Eggs - 4
- Whole Milk - 200 ml
- Beef Dripping - 2 tbsp
- Black Pepper - 1/2 grams
- Dijon Mustard - 1 tbsp
- Plain Flour - 120 grams
- Salt - 1/2 grams
- Pork Sausages - 500 grams
Method
- Whisk the flour, salt and pepper in a large bowl. Make a well, crack in the eggs, and gradually whisk in the milk until smooth and lump-free. Whisk in the Dijon mustard. Rest the batter for 30 minutes at room temperature.
- Heat oven to 220°C (200°C fan) / 425°F. Put the beef dripping in a large roasting tin and heat in the oven until smoking hot (5–7 min).
- Add sausages to the hot tin and roast for 10–12 min, turning once, until browned.
- Pour the batter quickly around the sausages into the hot fat. Return to the oven straight away, don’t open the oven door for at least 20 min.
- Cook for 25–30 minutes in total, until puffed and golden.
- Perfect served with some onion gravy, mash and greens
Hints and Tips
- Rest your batter
Make your batter at least 30 minutes before you need it and let it rest in the fridge. This relaxes the gluten and gives you a taller, crispier, more dramatic rise. It's the single most important tip for a great result.
- Get your fat screaming hot
Add your beef dripping to the dish and put it in the oven for 10 minutes before the batter goes in. It needs to be seriously hot - almost smoking. When the cold batter hits the hot fat it creates that instant puff and crispy base that makes toad in the hole so satisfying.
- Use beef dripping
It might sound old fashioned but beef dripping gives you a far superior result to vegetable oil. It gets hotter, flavours the batter and creates a crispier base. Most supermarkets stock it - it's worth seeking out.
- Don't open the oven door
Once the batter is in, leave it alone. Opening the oven door lets the heat out and your batter will sink. Set the timer and walk away!
- Choose good quality sausages
The sausages are the star of the show so it's worth using good ones. We use nitrate-free pork sausages for a cleaner flavour — look out for them in most major supermarkets.
- The mustard matters
Don't skip the mustard in the batter - it adds a subtle warmth and depth that makes people ask what your secret is. English mustard gives the strongest kick, Dijon is a little gentler if you're cooking for kids.
- What to serve it with
A good quality instant gravy works brilliantly and there's absolutely no shame in it - we use it all the time on busy weeknights. If you want to go the extra mile, a rich homemade onion gravy takes it to another level entirely. Watch this space for our onion gravy recipe coming soon!
- Go all out
Toad in the hole with gravy and green veg is perfect as it is - but if you really want to indulge, a big bowl of creamy mashed potato alongside makes it an absolute showstopper.