80min 4 ppl
Toad in the Hole
115 minutes
4 people
Hardover 60 min or 12+ steps
115 min · 10 steps
Hard: over 60 min or 12+ steps
720 kcalper person
Protein 28g
Carbs 48g
Fats 42g
About this dish
A showstopping British classic: plump pork sausages nestled in a dramatically puffed, custardy-centred Yorkshire pudding batter, served with a rich, deeply caramelised onion and ale gravy. Resting the batter and pouring it into smoking-hot fat is the secret to an irresistible rise.
Allergy Info
Dairy, Gluten, Eggs, Celery, Sulphites
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh thyme leaves1 tsp
- Medium onionshalved and thinly sliced2
Meat & Poultry
- Good-quality pork sausages (Cumberland or Lincolnshire)8
Dairy & Eggs
- Large eggs4
- Whole milk200 ml
- Unsalted butter2 tbsp
Tins & Jars
- Dark ale or stout150 ml
- Good-quality beef stock300 ml
Dried Goods
- Plain flour140 g
- Cold water75 ml
- Plain flour (for gravy)1 tsp
Spices & Seasonings
- English mustard powder1 tsp
- Fine sea salt1 tsp
- Freshly ground black pepper0.5 tsp
Oils & Condiments
- Beef dripping or lard (or vegetable oil)4 tbsp
- Worcestershire sauce1 tsp
Utensils
- Large mixing bowl
- Whisk
- Sieve
- Large deep roasting tin (approx. 30 × 20 cm)
- Saucepan
- Meat thermometer
- Wooden spoon
Method
1
Sift 140 g flour into a large bowl, make a well in the centre, and add the eggs, mustard powder, thyme, salt, and pepper. Whisk from the centre outward, gradually incorporating the flour, then whisk in the milk and cold water until completely smooth with no lumps.
Approx. 10 minutes
2
Cover the batter and rest at room temperature for at least 1 hour, or refrigerate overnight for best results.
Approx. 60 minutes
3
Preheat the oven to 220°C (200°C fan / gas 7). Place the beef dripping or lard in a large, deep roasting tin (approximately 30 × 20 cm) and heat in the oven for 5 minutes until the fat is lightly shimmering.
Approx. 5 minutes
4
Add the sausages to the hot fat and roast for 15 minutes, turning once halfway, until the skins are lightly browned. Check that the sausages register at least 74°C on a meat thermometer inserted into the thickest part — they will finish cooking in the batter.
Approx. 15 minutes
5
Working quickly, remove the tin from the oven, pour the rested batter around the sausages in one confident pour, and immediately return the tin to the oven — do not open the door for 25 minutes.
Approx. 1 minutes
6
Bake for 25 minutes until the batter is deeply golden, dramatically puffed at the edges, and set in the centre with no raw wobble.
Approx. 25 minutes
7
While the toad bakes, melt the butter in a saucepan over medium heat and cook the sliced onions for 20 minutes, stirring regularly, until deeply caramelised and golden brown.
Approx. 20 minutes
8
Stir 1 tsp flour into the caramelised onions and cook for 1 minute, then pour in the ale and let it bubble for 2 minutes until reduced by half.
Approx. 3 minutes
9
Add the beef stock and Worcestershire sauce and simmer for 8 minutes until the gravy is glossy and lightly coats the back of a spoon. Season to taste.
Approx. 8 minutes
10
Serve the toad in the hole immediately, straight from the tin, with the onion gravy poured alongside.
Approx. 0 minutes
