Looking for a comforting, classic British dish that’s sure to please the whole family? You’ve come to the right place! This collection of 10 Toad in the Hole recipes offers a delicious variety of twists on this timeless favorite. Whether you’re a Toad in the Hole traditionalist or craving something new, you’ll find the perfect recipe to satisfy your cravings. From simple Toad in the Hole recipes for weeknight dinners to more elaborate Toad in the Hole creations for special occasions, get ready to discover your new favorite Toad in the Hole recipe! These Toad in the Hole recipes are guaranteed to be a hit!
Classic Toad in the Hole: A Simple Recipe
This recipe guides you through making a delicious and easy Toad in the Hole, a traditional British dish featuring sausages baked in Yorkshire pudding batter. Follow these steps for a perfectly puffed-up and flavorful meal.
Ingredients
- 200 grams all-purpose flour
- 200 mls milk
- 4 eggs
- Pinch of salt
- 8 sausages (beef recommended)
- Vegetable oil
Instructions
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Prepare the Batter: In a large mixing bowl or jug, whisk together the flour, milk, eggs, and salt until smooth. Cover with plastic wrap and refrigerate for 1 hour.
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Brown the Sausages: Bake or shallow fry the sausages until well browned and almost cooked through (about ¾ cooked). Set aside.
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Preheat & Prepare the Pan: After the batter has chilled for 50 minutes, preheat the oven to 220°C (425°F). Add about ½ cm (¼ inch) of vegetable oil to a 9×13 inch oven dish. Place the dish in the oven and heat until the oil is shimmering hot and just starting to smoke.
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Combine Batter and Sausages: Remove the batter from the fridge and have your browned sausages ready. Work quickly for the next step to ensure a light and airy batter.
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Bake: Carefully remove the hot dish from the oven (close the oven door to retain heat). Immediately pour the batter into the hot dish, then arrange the sausages evenly within the batter. Return the dish to the oven and bake for 20 minutes without opening the oven door.
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Rest & Serve: After 20 minutes, remove the Toad in the Hole from the oven and let it rest for a minute before slicing and serving. Enjoy!
Mini Toad in the Hole
This recipe provides a simple and fun way to make individual Toad in the Hole portions. Perfect for a quick weeknight meal or a delightful brunch, these mini Yorkshire puddings filled with savory sausages are sure to be a crowd-pleaser.
Ingredients
- 6 tbsp all-purpose flour
- 1 egg (room temperature)
- 175 ml milk (room temperature)
- 1 pinch salt
- 1 pinch pepper
- 6 sausages
- 6 tsp olive oil
Instructions
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In a medium bowl, whisk together the flour, salt, and pepper. Add the beaten egg and half of the milk. Whisk everything together with a hand blender or wire whisk until smooth. Gradually add the remaining milk, continuing to stir until the batter is well mixed and lump-free.
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Strain the batter through a sieve to remove any remaining lumps. Cover and refrigerate for 15 to 30 minutes to allow the batter to rest.
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Preheat oven to 220°C (425°F).
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Add 1 tsp of olive oil and a sausage to each muffin cup. Place the muffin pan in the preheated oven for a few minutes, or until the oil is hot and the sausages begin to sizzle.
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Carefully remove the hot muffin pan from the oven. Quickly and evenly distribute the batter among the muffin cups, filling them almost to the top. Bake for 20 to 25 minutes, or until the Yorkshire puddings are puffed up and golden brown. Serve immediately with your favorite gravy or ketchup.
Classic Toad in the Hole
This recipe provides a simple and delicious way to make the traditional British dish, Toad in the Hole. Featuring juicy sausages baked in a crisp Yorkshire pudding batter, it’s a comforting and satisfying meal.
Ingredients
- 12 sausages
- 30 ml olive oil
- 180 grams plain flour
- 2 eggs
- 4 grams salt
- 360 ml full-fat milk
Instructions
- Preheat oven to Gas Mark 6. Place the sausages and olive oil in an ovenproof dish and cook for approximately 20 minutes.
- While the sausages are cooking, prepare the batter. Combine the flour, eggs, salt, and milk. (For convenience, use a food processor and blend for about 5 minutes). Let the batter rest at room temperature until the sausages are nearly cooked.
- Increase the oven temperature to high (Gas Mark 8 or 9) for a couple of minutes to heat the oil thoroughly.
- Carefully pour the batter over the hot sausages. Return the dish to the oven at the high temperature for 10 minutes.
- Reduce the oven temperature back to Gas Mark 6 and continue cooking for about 30 minutes, or until the batter is puffed up and golden brown.
Classic Toad in the Hole with Sausage
This recipe provides a simple and delicious way to make classic Toad in the Hole, a traditional British dish. Featuring sausages baked in Yorkshire pudding batter, it’s a comforting and flavorful meal. Follow these steps for a perfect Toad in the Hole.
Ingredients
- ¾ pint milk
- 2 eggs
- 6 oz plain flour
- Salt and pepper to taste
- 12 sausages of your choice
- 2 tbsp oil
Instructions
- Preheat oven to 220°C (425°F). Place flour in a bowl with a pinch of salt and pepper.
- Add eggs and milk. Whisk until smooth and the consistency of double cream.
- Place oil in a roasting dish. Arrange sausages in the dish and place in the preheated oven for 10 minutes.
- Pour batter over and around sausages. Return to oven for approximately 25 minutes, or until sausages and batter are cooked through.
- Serve with generous amounts of onion gravy, potatoes, and vegetables of your choice.
Tips for a Gourmet Toad in the Hole
For an elevated version, try wrapping the sausages in streaky bacon or pancetta before baking. You can also add some lightly fried sliced onions into the batter for extra flavor. A pinch or two of dried sage complements the sausages beautifully.
Classic Toad in the Hole
This recipe provides a simple and delicious way to make the traditional British dish, Toad in the Hole. It features crispy sausages nestled in a golden Yorkshire pudding batter. Follow these steps for a satisfying and easy meal.
Ingredients
For the Batter:
- 110 grams plain white flour
- 300 ml milk
- 2 large eggs
- 1/2 tsp salt
For the Dish:
- 6 medium sausages (meat or vegetarian)
- 4 tbsp oil
Instructions
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Make the batter: Place the flour in a bowl and create a well in the center. Crack the eggs into the well. Using a wooden spoon, gradually incorporate the flour into the eggs until a smooth paste forms. Gradually whisk in the milk until the batter is smooth and bubbles appear on the surface. Let the batter rest for 30 minutes.
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Preheat the oven: Preheat oven to 230°C (450°F, Gas Mark 8).
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Brown the sausages: Grill or fry the sausages until nicely browned. Both meat and vegetarian sausages work well.
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Heat the oil: Add the oil to an oven-safe dish (such as a cast iron skillet or baking tin) and place it in the preheated oven until the oil is smoking hot.
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Whisk the batter: While the oil is heating, give the batter another whisk.
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Combine batter and sausages: Carefully remove the hot dish from the oven. Pour the batter into the hot oil, then arrange the browned sausages on top.
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Bake: Bake for 5-10 minutes at 230°C (450°F, Gas Mark 8), then reduce the oven temperature to 200°C (400°F, Gas Mark 6) and bake for a further 20-30 minutes, or until the batter is puffed up, golden brown, and cooked through.
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Serve: Serve the Toad in the Hole immediately, as the batter will deflate slightly as it cools.
Savory Sausage Popovers (Mini Toad-in-the-Holes)
These delightful individual sausage popovers, also known as mini toad-in-the-holes, are a perfect breakfast, brunch, or snack. This recipe guides you through creating light and airy popovers with a crispy exterior, encasing flavorful sausage balls. Follow these simple steps to create a truly satisfying treat.
Ingredients
- 1 cup all-purpose/plain flour
- 1 large egg
- 2 cups milk
- 1/2 tsp salt
- 6 pork link sausages
- 6 tbsp vegetable oil, lard, or beef dripping
Instructions
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Make the Batter: In a large bowl, whisk together the flour, egg, salt, and milk until a smooth batter forms. Set aside to rest.
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Prepare the Sausage Balls: Cut each sausage link in half, remove the casings, and shape each piece into a ball.
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Preheat & Prepare the Muffin Tin: Preheat oven to 400°C (200°C fan/Gas Mark 6). Place a baking tray on the rack below the muffin tin to catch any drips. Add ½ tablespoon of oil or fat to each cup of a 12-cup muffin tin and place in the preheated oven.
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Brown the Sausage: In a frying pan over medium heat, brown the sausage balls on all sides until cooked through (about 8-9 minutes).
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Assemble the Popovers: Carefully remove the hot muffin tin from the oven. Quickly place one sausage ball into each cup. Immediately pour ¼ cup of batter over each sausage ball, working swiftly to maintain the heat of the oil. (Alternatively, some prefer to move the hot tin to the stovetop for this step.)
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Bake: Return the muffin tin to the oven and bake for 15-20 minutes, or until the popovers are golden brown, puffed up, and crispy.
Mini Toad in the Hole (Tiddly Puds)
This recipe provides a simple and fun way to make individual toad in the holes, perfect for a family meal. These “Tiddly Puds” are a sure crowd-pleaser, especially for kids!
Ingredients
- 1 cup plain flour
- 1 cup eggs
- 1 cup milk
- 1 pinch of salt and pepper
- 12 tsp cooking oil
- 12 small sausages (or 6 large ones, halved)
Instructions
- Preheat oven: Preheat your oven to 200°C (400°F).
- Prepare the muffin tin: Add a teaspoon of cooking oil to each cup of a 12-cup muffin tin.
- Partially cook sausages: Place a sausage (or sausage half) into each oiled muffin cup. Bake until the sausages are halfway cooked.
- Make the batter: In a bowl, whisk together the flour, eggs, milk, salt, and pepper until smooth and runny. Pour the batter into a jug for easier pouring. (Leftover batter can be used to make pancakes!)
- Fill the muffin cups: Carefully pour the batter into each muffin cup, filling them about halfway. Return the muffin tin to the oven.
- Bake: Bake for at least 15 minutes, or until the puddings are risen, golden, and crispy. Avoid opening the oven door during baking, as this can cause them to collapse. Once cooked, remove from the oven and let cool slightly before removing from the tin. Serve with mashed potatoes and beans (or your favorite sides).
Classic Toad in the Hole with Rich Onion Gravy
This recipe guides you through making a delicious Toad in the Hole, complete with a flavorful onion gravy. It emphasizes simple techniques and clear instructions for a comforting and satisfying meal.
Ingredients
For the Batter:
- 200 grams flour
- 200 ml milk
- 4 large eggs
- 1 pinch salt
- 1 pinch pepper
For the Sausages and Filling:
- 6 sausages
For the Gravy:
- 1 large onion
- 50 grams Bisto beef granules
- 20 ml Worcestershire sauce
- Water (amount as needed)
Instructions
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Preheat oven to 200°C (400°F). Lightly grease your baking dish and place it in the oven while preheating. Salt, pepper, and Worcestershire sauce are added to taste – use the measurements as a rough guide.
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Make the batter: Sift the flour into a large bowl. Add salt and pepper. Whisk in the eggs until combined. Gradually add milk while whisking until you achieve a smooth batter, similar to a milkshake consistency. Ensure the batter is slightly bubbly.
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Prepare the base: Carefully remove the hot baking dish from the oven. Pour a thin layer of batter (about 5mm thick) into the hot dish. This will create a crispy base for the Toad in the Hole.
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Cook the sausages and onions: In a large frying pan, cook the sausages over medium heat. Add oil if needed. While the sausages are cooking, slice the onion. Add the sliced onions to the pan when the sausages are almost fully cooked, allowing them to soften.
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Make the gravy: Once the sausages are cooked, remove them from the pan and set aside. In a jug, combine the Bisto beef granules with enough water to create a slightly thick gravy. Pour the gravy mixture into the frying pan and bring to a simmer, stirring occasionally. After a few minutes, add Worcestershire sauce to taste, being careful not to add too much as it can make the gravy bitter. You can leave the sausage drippings in the pan for a richer gravy.
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Assemble and bake: By now, the batter base in the oven should be lightly golden brown. Remove the dish from the oven and arrange the cooked sausages over the par-baked batter. Whisk the remaining batter again to aerate it and then pour it over the sausages. Return the dish to the oven and bake for about 35 minutes, or until the batter is puffed up and golden brown. Check for doneness by inserting a skewer or knife into the batter, avoiding the sausages.
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Serve: If the gravy thickens too much while the Toad in the Hole is baking, simply turn off the heat and reheat it just before serving. Serve the Toad in the Hole hot, generously ladled with the rich onion gravy.
Cheesy Baked Eggs in Toast
This simple and satisfying Cheesy Baked Eggs in Toast recipe is a fun twist on a classic breakfast. With just a few ingredients and minimal prep time, you can create a delicious and visually appealing meal that’s perfect for any morning.
Ingredients
- 8 slices of bread
- 1 tablespoon softened butter
- 1 cup shredded cheddar and Monterey Jack cheese blend
- 4 eggs
- 2 slices cooked and crumbled bacon
Instructions
- Preheat and Prep: Preheat your oven to 425°F (220°C). Cut a 1 1/2-inch hole in the center of four slices of bread. You can use a cookie cutter or the rim of a glass. Spread butter on one side of the remaining four bread slices.
- Assemble: Place the buttered bread slices, butter-side down, in a 13×9 inch baking dish. Sprinkle half of the cheese over the bread. Then, top with the bread slices that have holes cut out. Crack one egg into each hole.
- Bake and Serve: Sprinkle the remaining cheese and crumbled bacon over the eggs. Bake for 10 minutes, or until the cheese is melted and bubbly and the egg whites are set. Serve immediately and enjoy!
Classic Toad in the Hole
This recipe provides a simple and delicious method for creating a traditional British Toad in the Hole. It focuses on achieving a perfectly crisp Yorkshire pudding batter encasing juicy sausages.
Ingredients
- 125 grams Plain Flour
- 2 Eggs
- 300 ml Milk
- 2 tbsp Vegetable Oil
- 8 Sausages
- 1 tsp Salt (Note: The original recipe omits the unit, assuming it’s teaspoons. This has been clarified.)
Instructions
- In a large bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Add a small amount of milk.
- Whisk the ingredients together, gradually incorporating the flour from the sides of the well. Slowly add the remaining milk, whisking constantly until you achieve a smooth batter. Avoid overmixing.
- Cover the bowl and let the batter rest for 30 minutes. This allows the gluten to relax, resulting in a lighter, crispier pudding.
- Preheat your oven to 220°C (425°F). This high initial temperature is key for the pudding’s rise.
- Pour the vegetable oil into a roasting tin and place it in the preheated oven for a few minutes to get the oil hot.
- Carefully add the sausages to the hot oil in the roasting tin, ensuring they are evenly spaced.
- Return the tin to the oven and cook the sausages for 5-10 minutes, or until they begin to brown.
- Reduce the oven temperature to 200°C (400°F).
- Carefully and quickly pour the batter over the hot sausages in the roasting tin.
- Bake for a further 30 minutes, or until the batter is golden brown, puffed up, and crisp. Avoid opening the oven door during cooking to prevent the pudding from collapsing.
Serve your Toad in the Hole immediately with your favorite accompaniments, such as onion gravy, mashed potatoes, and green vegetables.
History of Toad in the Hole
The origins of Toad in the Hole are shrouded in a bit of mystery, with several theories attempting to explain its unusual name and humble beginnings. One popular theory suggests that the dish was created as a way to stretch limited meat rations, making a small amount go further by baking it in a batter. This makes sense considering the dish’s simple ingredients and resourcefulness.
The name itself is likely the most curious aspect of this dish. While no one knows for certain, it’s believed that the name “Toad in the Hole” comes from the resemblance of the sausages poking out of the batter to toads peering out of their holes. This visual similarity likely captured the imaginations of those who first made and named the dish.
Historically, Toad in the Hole wasn’t always made with sausages. Recipes dating back to the 18th century mention using a variety of meats, including kidneys, pigeon, and even mutton. These early versions often called for a thinner batter, almost like a Yorkshire pudding, making it a versatile way to use up leftovers or inexpensive cuts of meat.
It wasn’t until the Victorian era that sausages became the predominant ingredient, solidifying the dish we know and love today. This shift likely coincided with the increasing availability and popularity of sausages.
Despite its somewhat quirky name, Toad in the Hole has become a beloved comfort food classic in British cuisine, showcasing the ingenuity and resourcefulness of cooks throughout history.
Nutritional Content and Benefits of Toad in the Hole
Toad in the Hole, a classic British comfort food, offers a hearty combination of sausages nestled in Yorkshire pudding batter. While it’s not considered a health food, it does provide certain nutritional benefits. Protein is a key component, coming primarily from the sausages. Depending on the type of sausage used, you can get a good dose of iron and B vitamins as well.
The Yorkshire pudding portion contributes carbohydrates for energy, although it’s important to be mindful of portion sizes. Using whole wheat flour in the batter can add some fiber. Adding vegetables to the dish, such as onions, carrots, or peas cooked alongside the sausages, can boost the vitamin and mineral content.
While Toad in the Hole can be a satisfying and enjoyable meal, moderation is key. Fat content can be high, particularly depending on the sausage chosen. Opting for leaner sausages and using a moderate amount of oil when cooking can help manage this. It’s best enjoyed as part of a balanced diet and not an everyday meal.
Tips for Choosing Quality Sausages
Sausages are the star of Toad in the Hole, so choosing the right ones is crucial. Look for sausages with a high meat content, ideally around 70% or higher. This will ensure a flavorful and juicy result. Check the ingredients list and avoid sausages with lots of fillers or artificial additives.
Consider the type of meat. Pork sausages are traditional, but you can experiment with beef, lamb, or even chicken. Think about the flavor profile you want to achieve. A coarser grind will give a more textured sausage, while a finer grind will be smoother.
Freshness is key. Buy your sausages from a reputable butcher or supermarket and check the use-by date. Look for sausages that are plump and firm, with no discoloration or unpleasant odor. If you’re buying from a butcher, don’t hesitate to ask for their recommendations.
Finally, consider the casing. Natural casings, made from animal intestines, offer a satisfying snap when bitten into. Artificial casings are more common and can be perfectly acceptable, but they may not provide the same textural experience.