Toad in the Hole

Name: Toad in the Hole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: British
Ingredients: 140 g plain flour; 4 medium eggs; 200 ml whole milk; pinch of salt; 8 good pork sausages; 2 tbsp sunflower oil or lard; 25 g butter; 2 onions (thinly sliced); 1 tbsp plain flour; 400 ml beef stock

Sausages baked in a tall, crisp Yorkshire pudding batter and served with onion gravy.

By HarrietAI-assistedApproved for publication by BeneRecipes Editor on 4 October 2026Updated 3 October 2026

Prep: 15 min
Cook: 45 min
Total: 1 hr
Makes: 4 servings
Difficulty: Easy

Jump to recipe

Toad in the hole: sausages baked in a risen batter — Photo: Robert Gibert · Public domain

Toad in the hole is a Yorkshire pudding with sausages baked into it. The rules are the same as for Yorkshire puddings: rest the batter, get the fat very hot, and keep the oven door shut. Brown the sausages first so they colour well and give off fat for the batter to rise in.

Ingredients

4 servings

Batter and sausages

140gplain flour
4medium eggs
200mlwhole milk
pinch of salt
8good pork sausages
2tbspsunflower oil or lard

Onion gravy

25gbutter
2onions, thinly sliced
1tbspplain flour
400mlbeef stock

Equipment

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Large roasting tinHow to choose Shop on Amazon UK(affiliate link, opens in a new tab)
Balloon whiskHow to choose Shop on Amazon UK(affiliate link, opens in a new tab)
Small saucepanHow to choose Shop on Amazon UK(affiliate link, opens in a new tab)

Method

1
Heat the oven to 220°C / 200°C fan / gas 7. Put the sausages and oil in a roasting tin about 30 × 20 cm and roast for 15 minutes until browned.
Photo: Conan · CC BY 2.0 (cropped)
2
Meanwhile, whisk the flour and eggs to a smooth paste, then gradually whisk in the milk and salt (ideally make the batter ahead and let it rest). Pour the batter quickly into the sizzling tin around the sausages and bake for 25–30 minutes without opening the door, until risen and deep golden.
Photo: john wilbanks · CC BY-SA 2.0 (cropped)
3
For the gravy, cook the onions slowly in the butter for 15–20 minutes until soft and brown. Stir in the flour, then gradually add the stock and simmer until thickened.
Photo: Ben30 from Barnes, United Kingdom · CC BY-SA 2.0 (cropped)
4
Cut into portions and serve at once with the onion gravy, peas and carrots or greens.
Photo: {{{1}}} · CC BY 2.0 (cropped)

If it goes wrong

Problem	Likely cause	Fix
Batter didn't rise	Fat not hot enough	The fat must sizzle when the batter goes in; put the tin back in the oven to reheat if needed
Soggy under the sausages	Too much batter for the tin	Use a tin about 30 × 20 cm so the batter is not too deep

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