Toad in the Hole (British Sausages in Yorkshire Pudding)
Toad in the hole bakes pork sausages inside a risen Yorkshire pudding batter by first heating the sausages and oil in an oven pan at 220 degrees Celsius for 10 minutes, then quickly pouring cold batter into the scorching-hot fat. The temperature shock between cold batter and smoking oil is what drives the dramatic puff - if the pan cools before the batter goes in, the rise will be flat and dense. The batter itself is simple: flour, eggs, milk, salt, and pepper, rested for 10 minutes so the gluten relaxes and produces a more even rise. Once in the oven, the door must stay closed for the full 20 to 25 minutes - opening it drops the temperature and collapses the delicate air structure mid-bake. The finished dish has crisp, golden edges and a soft, custardy center cradling the browned sausages.
Adjust Servings
Instructions
- 1
Whisk flour, eggs, milk, salt, and pepper; rest batter 10 minutes.
- 2
Heat oil and sausages in a pan at 220C for 10 minutes.
- 3
Quickly pour the batter into the hot pan.
- 4
Bake 20-25 minutes without opening the oven door.
- 5
Serve immediately when the batter is puffed and golden.
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