British Toad in a Hole

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British Toad in a Hole

Toad in the Hole is budget-friendly English comfort food that is easy to whip up for a simple weeknight dinner or hearty lunch.

Best of all, this recipe takes almost no time at all to prepare, using basic, inexpensive kitchen staples you probably already have in your pantry for the batter, and your choice of sausages.

British bangers are traditional, but if you can't find English pork or veal sausages where you are, you can use what is available.

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Prep Time 10

Cook Time 30

Course Baking Basics, Side Dish, Small Bites & Snacks

Cuisine British, English

YIELD servings

Calories 393 kcal

Ingredients

12-16 oz bangers or other link sausages one link sausage per serving
¼ cup butter, roast drippings, or shmaltz (2 oz or 4 Tbsp)

Yorkshire Pudding Batter

2 large eggs (or 3 small to medium eggs)
1 cup whole milk
1 cup all purpose flour (or a blend of whole wheat and AP flour)
¾ tsp flaky kosher salt (or ½ tsp fine salt)

Instructions

Prepare pudding batter:

Place the rack in the center of the oven and preheat to 425 ℉.
In a medium mixing bowl, whisk together the eggs, milk, flour, and salt to make a smooth, thin batter.
Set aside and let the batter rest at least 10 and up to 30 minutes at room temperature, or up to a day in the fridge.

Add pudding batter:

Pour the pudding batter in the pan on top of the sausages in the hot skillet or warmed baking dish. If you are using a ceramic or glass dish, make sure your pudding batter is room temperature or close to that… cold batter in a hot glass pan is a recipe for disaster, even if the dish is tempered!
The butter will pool up and around the sausages and batter- this is fine. You can swirl it in a bit or spread it gently with a spatula but do not mix- it will bake into the batter leaving lovely crispy edges and a delicate golden crust.

Bake your Toad in the Hole pudding:

Place the pan back in the center of the hot oven and bake immediately.
Reduce the oven temperature to 375 ℉ after the first five minutes. Keep the oven door closed while the pudding is baking to trap the steam and you will get a better puff on your pudding.
Bake until the pudding batter is golden brown on top and puffed around the sausages and the center is set, about 25-30 minutes. Baking time will vary based on your oven and pan size and type.

Serve it forth!

Cut into wedges or squares and serve immediately, hot from the oven.
This pudding will deflate as it cools, like a souffle.
Top your sliced toad in the hole with onion or mushroom gravy and serve with a side of roasted or steamed veggies or a green salad to make a more balanced meal.

Notes

Nutritional information is an estimate, and calculated assuming the pudding is baked with butter and 14 oz of pork sausages.

Nutrition

Calories: 393kcalCarbohydrates: 18gProtein: 16gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 135mgSodium: 812mgPotassium: 273mgFiber: 1gSugar: 2gVitamin A: 442IUVitamin C: 0.5mgCalcium: 71mgIron: 2mg

Keyword 10-minute dish, baking, comfort food, holiday, old-fashioned, one-pot meal, simple, weeknight dinner, winter

Tried this recipe?Let us know how it was!