Toad in the Hole is a uniquely British dish, where sausages are baked in Yorkshire pudding batter.
It’s total comfort food that couldn’t get much easier. All you need is six ingredients, an oven, and a few tips to perfect your toad.
This fun meal with a funny name is sure to be a crowd pleaser, beloved by adults and kids alike.
Here it is, our first GypsyPlate recipe cooked and photographed internationally, Toad in the Hole… all the way from Wales!
(Please forgive our lack of proper photography equipment, we left it all at home)
With a view of Snowdon mountain, the highest in Wales, we cooked this delicious dish, which Jason has wanted to post on GypsyPlate for years.
Like many other recipes from the British Isles, such as Welsh Rarebit and Dublin Coddle, this hidden gem is simple and humble, yet oh-so satisfying.
What is Toad in the Hole?
Toad in the Hole is a casserole-like recipe, where sausages are baked into Yorkshire pudding, which is similar to American popovers. It is commonly served along with vegetables and onion gravy.
The exact origins are not clear, but references to similar dishes date back to the 1700’s.
Originally, it was cooked in poor households in order to stretch meat longer, typically using cheap cuts of meat, or even leftovers. During World War II rationing, Spam was a popular replacement for sausages.
Today, it is a popular comfort food throughout the United Kingdom, and is starting to gain a following worldwide.
Toad in the Hole Recipe Ingredients
- Sausage – If you can find them, British bangers are best. Though we have not found them in basic supermarkets, we have found them in high end grocery stores (just buy the rest of the ingredients elsewhere!). Other varieties will not be as authentic, but should still taste great.
- Yorkshire pudding batter – Eggs, milk, flour, salt.
- Fat – This is to cook the Yorkshire pudding in. The best for flavor is roast beef drippings. Other options are butter, lard or a mildly flavored cooking oil, such as canola.
- Fresh herbs – Totally optional, and probably not traditional, but we like the flavor they add. Today we used rosemary.
How to Make Toad in the Hole
Start by mixing the ingredients for your Yorkshire pudding batter with a whisk or hand mixer until well combined. Rest at least 30 minutes.
Place an 8×10″ baking dish, or 12″ cast iron skillet in the un-heated oven. Pre-heat to 450°F (230°C).
Carefully remove the heated pan from the oven, brush the bottom and inner edges with your chosen fat, and place in sausages. Add in the remaining fat (if using a solid source such as butter or lard, don’t worry about evenly distributing it, that will happen once it melts). Return the pan to the oven and roast the sausages for 10 minutes.
Again, remove the pan from the oven. Pour in the batter. If using, add the herbs on top. Quickly return the pan to the oven.
Bake for 30-35 minutes, until the Yorkshire pudding has risen and has a nice golden color.
Leftovers and Storage
Leftover toad in the hole stores well in the refrigerator for 3-4 days. Either keep it in the original baking dish covered in cling wrap, or cut into individual servings and store them in an airtight container.
Reheat the leftovers in the oven, preheated to 350°F. For best results, remove from the fridge 30 minutes before placing in the oven, to allow it to first come to room temperature.
Give this British specialty a try in your kitchen. It’s easy, it’s delicious, and it’s so fun to say! This one just might make its way into your regular rotation.
Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up interesting recipes from around the world for you!
(GypsyPlate picture coming soon…)
Try these other comfort foods from around the world!
Lowcountry Shrimp and Grits
Corned Beef and Cabbage
Moroccan Beef Tagine
Toad in the Hole
Toad in the Hole is a unique and fun British comfort food, where sausages are baked in Yorkshire pudding batter.
- 3 large eggs
- 1 cup milk
- 1 cup flour
- 1/2 tsp salt
- 6-8 British sausages (1 pound)
- 2 Tbsp oil (see note 1)
- Fresh herbs (rosemary and/or thyme), optional
- Combine eggs, milk, flour and salt in a bowl. Mix with a whisk or hand mixer until well combined. Rest at least 30 minutes.
- Place an 8×10″ baking dish, or 12″ cast iron skillet in the un-heated oven. Pre-heat to 450°F (230°C).
- Carefully remove the heated pan from the oven, brush with oil. Place in sausages, then add remaining oil. Return the pan to the oven and roast the sausages for 10 minutes.
- Remove the pan from the oven. Pour in the batter. If using, add the herbs on top. Quickly return the pan to the oven.
- Bake for 30-35 minutes, until the Yorkshire pudding has risen and has a nice golden color.
- Serve immediately.
- The traditional fat is roast beef drippings. Other options are butter or lard.
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1 thought on “Toad in the Hole”
I tried making Yorkshire pudding once, and it wasn’t that successful, maybe making it with sausages and in a casserole could lead to a more successful attempt