The Great British Toad in the Hole

Elle Cresswell

The Great British Toad in the Hole

Golden British pork sausages baked into a towering, crisp Yorkshire pudding and finished with rich homemade onion gravy. A timeless British classic that's hearty, comforting and proudly Yorkshire—proper comfort food at its very finest.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Main Course

Cuisine: British

Calories: 589

Ingredients Method

Ingredients

For the Toad in the Hole

4 premium British pork sausages traditional Yorkshire bangers if available
1 tbsp extra virgin olive oil
240 ml whole milk
3 large free-range eggs
125 g plain flour
1 tsp beef bouillon granules or beef stock paste
½ tsp English mustard powder
½ tsp flaky sea salt
1 tbsp fresh rosemary finely chopped
1 tsp fresh thyme leaves

To Serve

Rich homemade onion gravy
Creamy mashed potatoes optional
Buttered seasonal greens or garden peas
Fresh thyme sprigs for garnish (optional)

Method

Prepare the Batter

Preheat the oven to 200°C (180°C Fan) / 400°F. In a large mixing bowl, whisk together the plain flour, beef bouillon and English mustard powder. Add the eggs and milk, whisking until the batter is silky smooth and lightly aerated. Leave to rest at room temperature for **at least 30 minutes**, allowing the flour to fully hydrate for a lighter, crispier Yorkshire pudding.

Brown the Sausages

While the batter rests, lightly coat the sausages with olive oil. Place them into a generously greased baking dish or 30cm cast-iron skillet. Roast for **20 minutes**, turning halfway through, until deeply golden and sizzling.

Assemble the Dish

Increase the oven temperature to 230°C (210°C Fan) / 450°F. Carefully remove the hot dish from the oven, leaving the rendered sausage fat in the pan to flavour the Yorkshire pudding. Working quickly, pour the rested batter around the sausages and scatter over the chopped rosemary and thyme.

Bake to Perfection

Return immediately to the oven and bake for 15–20 minutes, until the Yorkshire pudding has risen dramatically and turned a rich golden brown. Reduce the oven temperature to 180°C (160°C Fan) / 350°F and bake for a further 10 minutes, ensuring the centre is fully cooked.
Chef's Tip: Do not open the oven door during the first 20 minutes of baking. The sudden drop in temperature will prevent the Yorkshire pudding from reaching its full height.

Serve

Serve immediately with generous spoonfuls of rich homemade onion gravy, creamy mashed potatoes and buttered seasonal greens for the ultimate British comfort meal.