Toad in the Hole Large – profoodhomemade

Toad in the Hole

How to make a traditional Toad in the Hole with an easy, No-fail Yorkshire pudding recipe with juicy sausages inside. Simple step-by-step instructions from start to finish.

Ingredients

Method

112g / 4o Flour (plain /all-purpose)
2 Eggs (Large)
150mls Milk (semi skimmed or half fat)
2g / ¼tsp Salt
6 to 8 Sausages (pork or beef)
28g / 1oz Beef dripping

Preheat your oven to 200°C / 390°F / Gas mark 6.
Part cook your sausages in a frying pan or air fryer for 6 minutes.
Add the beef dripping and the part cooked sausages to a suitable baking dish, link and picture below of the tin I use in the video.
Get the baking dish with sausages in, into the oven, while you mix the Yorkshire pudding batter.

Making the Yorkshire pudding batter:
In a large bowl add your cold eggs and salt, whisk thoroughly together.
Add the flour to the bowl and whisk to a smooth paste, add a little of the milk if needed.
Once you have a very smooth paste, you can now add the rest of the milk.
Give it a good whisk, then transfer it to a jug.
By this time your sausages will be up to temperature, Approx 10 minutes since placing in the oven.
Carefully lift the tin out of the oven and on to the cooker top, preferably onto a heated up hot plate.
Quickly but carefully pour the batter over the sizzling sausages.
Get the tin back into the oven, and bake for 30 minutes.
Once risen and golden brown, remove from the oven, slice into portions and serve with mash, veg, and lots of rich onion gravy.
Enjoy.