Toad in the Hole is an English classic. It consists of sausages cooked in a Yorkshire pudding batter. It is sometimes referred to as sausage toad and is traditionally served with onion gravy and vegetables.
The name, Toad in the Hole is of uncertain origin. The most common explanation is that the sight of the sausages poking through the rich batter somehow resembles toads peering out from a crevice.
Here’s How To Make Yorkshire Pudding
Toad in the Hole is a Master Taste Tester’s specialty. He always makes individual “toads” rather than a large one.
He starts by making the Yorkshire pudding batter, using the following ingredients: All-purpose flour, milk, salt, and an egg. First, he adds the flour to a small bowl (Photo 1).
Then, he adds the milk (Photo 2), and a pinch of salt (Photo 3), and stirs the mixture to combine the flour and milk.
Finally, he adds an egg (Photo 4). He gives the Yorkshire pudding ingredients a good stir to ensure that everything is well mixed and sets it aside to rest.
Here’s How To Make Toad in the Hole
When it’s time to put things together for the Toad in the Hole, the Master Taste Tester starts by microwaving the sausages for several minutes. This allows the sausages to render a lot of their fat.
He prefers to use the same homemade sausage as we use in the Easy Peasy British Sausage Rolls.
The Master Taste Tester adds a bit of butter to each of the cups of the Yorkshire pudding pan (Photo 5).
Unlike a traditional recipe that calls for heating the pan after the oven has reached temperature, he puts the pan into the oven and then turns on the heat (Photo 6). This allows for the butter to melt and for the pan to heat up.
Next, he removes the pan from the oven and pours the Yorkshire pudding batter into each of the cups (Photo 7).
Finally, he adds a sausage to the center of each cup (Photo 8).
The Master Taste Tester pops the pan into the 375°F oven for about 30 minutes. During that time, the Yorkshire puddings puff up or bowl very nicely.
Tonight, he served the toads with mashed potatoes, onion gravy, and mushy peas. Yum!
Frequently Asked Questions
The batter for making Yorkshire pudding is the same as the batter for making Popovers. Yorkshire pudding is sometimes referred to as a dripping pudding, meaning that it was traditionally made with drippings leftover from cooking a Sunday roast dinner. Meanwhile, popover recipes on the other hand tend to call for butter instead.
When we don’t have any homemade sausage, we typically use Jimmy Dean Hot Sausage when making Toad in the Hole.
The Yorkshire pudding pan that we use was purchased some years ago from Harrods on a visit to the UK. However, several different Yorkshire pudding pans are available on Amazon.com.
Oftentimes Toad in the Hole is made in a rectangular pan and cut into serving pieces. The Master Taste Tester’s mother (originally from Yorkshire) would first cook British sausages with casings in a rectangular pan. After the sausages had rendered a fair amount of fat, she would pour the Yorkshire pudding batter over the sausages and continue baking the dish until puffy and golden brown.
Toad in the Hole can be reheated. Since it’s just the two of us, I refrigerate the two toads that we don’t eat. I reheat them in the oven at 350°F for about 10 minutes. I would caution against reheating them in the microwave because the Yorkshire pudding will become soggy.
Other British Recipes
Over the years, British food has often gotten a bad reputation. I’m not sure why because, over the years, I’ve eaten some amazing British food.
With the Master Taste Tester being from England, I’ve had the opportunity to cook several amazing British dishes. Here are some of our favorites.
I hope you liked this recipe for Toad in the Hole as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.
Thank you so much for visiting Pudge Factor. I hope you’ll come back!
Toad in the Hole
Ingredients
- ½ cup (2.5-ounces, 71 grams) all-purpose flour
- ½ cup (4-ounces, 113 grams) whole milk
- Pinch of salt
- 1 large egg
- 2 teaspoons unsalted butter
- 4 pieces of sausage 1.5 to 2-ounces, or 43 to 57 grams each rolled into a cylinder
Instructions
- Add flour, milk, and salt to a small bowl. Stir to combine. Add egg and stir well to incorporate all ingredients. Let rest for 30 minutes or more.
- Microwave sausages for 2 minutes. Drain on paper towels.
- Put ½ teaspoon butter in each cup of Yorkshire pudding pan.
- Turn on oven to 375°F. Put pan in oven to melt butter and heat pan. Remove pan when butter is melted.
- Divide Yorkshire pudding batter among the four cups of Yorkshire pudding pan. Place 1 sausage in the middle of each cup.
- Bake at 375°F for 30 minutes, or until well puffed and golden brown. Serve immediately.
- Yield 4 servings.
My wife and I thoroughly enjoy your recipes, especially those of UK/Ireland origin.
We have travelled there for some time and always love to be able to duplicate some of our favorites.
Thanks for the recipes, histories and great pictures.
Jim Durrett
Jax, FL
Thanks so much for your kind words!
Chula