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.
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.
Why We Love Toad in the Hole
- Classic Comfort Food: Toad in the Hole brings a warm and nostalgic feeling. It’s the ultimate comfort food that you’ll want again and again.
- Simplicity at Its Best: With just a few basic ingredients, Toad in the Hole is incredibly simple to make. Flour, eggs, milk, and sausages are all it takes to create this delicious masterpiece.
- Versatility: Toad in the Hole pairs wonderfully with a variety of side dishes. We’ll give you plenty of ideas later in the post.
- Crowd-Pleasing Dish: Toad in the Hole is a surefire hit among both kids and adults. It’s an ideal choice for family dinners, Sunday roasts, or company nights.
- Budget-Friendly: In addition to being delicious, Toad in the Hole is easy on the pocket. With its humble ingredients and simple preparation, it’s an excellent choice for those looking for tasty, cost-effective dishes that don’t compromise on flavor.
Toad in the Hole Recipe Ingredients
This ingredients list is about as simple as you can get:
- 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.
Toad in the Hold Recipe
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.
What to Serve with Toad in the Hole
Well, Brits seem to eat fries with just about everything! You can always pair it with our easy Steak Fries.
A classic Caeser Salad is another one off our top picks.
Tips for the BEST Toad in the Hole
- Preheat Your Pan: To achieve a beautifully risen and crispy Yorkshire pudding, preheating your baking dish or pan is crucial. Make sure your pan is hot before adding the batter. This step helps create the signature puff and golden crust.
- Rest Your Batter: After whisking together the ingredients for the Yorkshire pudding batter, let it rest for at least 30 minutes. Allowing the batter to rest leads to a lighter, airier texture when baked.
- Don’t Overcrowd the Pan: To allow the Yorkshire pudding to rise and expand properly, ensure you have enough space between the sausages.
- Maintain a High Oven Temperature: To achieve a perfect rise and golden color, it’s essential to maintain a high oven temperature throughout the baking process. Avoid opening the oven door while the Toad in the Hole is baking.
- Serve Immediately: Toad in the Hole is best enjoyed straight from the oven. Serve it immediately to savor the crispy texture and maximize the flavors.
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
Spaghetti with Meat Sauce
Corned Beef and Cabbage
Moroccan Beef Tagine
- 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.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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