Toad in the Hole (British Sausages in Yorkshire Pudding)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Pork sausages roast first, then Yorkshire pudding batter is poured in around them and puffs up in the oven.
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It comes out with crisp brown edges rising high and the sausages set into a soft middle. Gravy goes alongside.
Ingredients
Instructions
- 1
Whisk 1 cup flour with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
Add 3 eggs and 1 cup milk, then whisk until the batter is smooth with no dry pockets or large lumps.
- 2
Let the batter rest for 10 minutes so the flour hydrates and the gluten relaxes.
Meanwhile, preheat the oven to 220C and keep the oven space clear so the hot pan can move quickly.
- 3
Put 2 tablespoons neutral oil and 8 pork sausages in the oven pan.
Bake at 220C for 10 minutes, until the sausages start browning and the oil is very hot and shimmering.
- 4
As soon as the pan comes out, pour the cold batter quickly around and between the sausages.
Do not let the pan cool or leave the oven door open long, because the rise depends on sharp heat.
- 5
Return the pan to the oven immediately and bake for 20-25 minutes.
Keep the door closed the whole time; check color and height through the window so the fragile puff does not collapse.
- 6
Remove the pan when the edges are crisp and brown and the center is softly set.
Cut and serve immediately while keeping the sausages visible in each portion.
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