Main Course

Toad in the Hole Lunch Portion

Prep

15 mins

Cook

30 mins

Servings

BritishEasyLunchDinnerHigh Protein

About this dish

A proper British lunch favourite: plump sausages baked in a golden, crispy Yorkshire pudding batter. My version serves two generously, making it ideal for a hearty midday meal.

Serve with onion gravy and seasonal vegetables for a comforting plate that never goes out of style.

Ingredients

UK and US measurements are both included for every recipe.

Pork sausages

protein

8 links (about 350g)

Imperial: 8 links (about 12 oz)

Plain flour

grain

100 g

Imperial: 3 1/2 oz

Eggs

dairy

2 large

Semiskimmed milk

liquid

150 ml

Imperial: 2/3 cup

Salt

seasoning

1/4 tsp

Black pepper

spice

1/4 tsp freshly ground

Beef dripping

fat

1 tbsp (about 15 g)

Imperial: 1 tbsp

Method

Preheat the Oven

PT5M

Preheat the oven to 220°C (425°F). Place a 28cm (11-inch) oven-safe frying pan or baking dish in the oven to heat up.

Make the Batter

PT10M

In a large bowl, place the flour and salt. Make a well in the centre and crack in the eggs. Gradually whisk in the milk, incorporating the flour from the sides until you have a smooth, thin batter. Season with pepper. Set aside to rest while you cook the sausages.

Brown the Sausages

PT5M

Place the beef dripping in a skillet over medium-high heat. Add the sausages and cook, turning occasionally, until browned all over, about 5 minutes. They don't need to be cooked through; they will finish in the oven.

Heat the Pan

PT2M

Carefully remove the hot pan from the oven and add the sausages along with the fat. Quickly pour the batter around the sausages.

Bake

PT30M

Return the pan to the oven and bake for 25–30 minutes, until the batter is puffed up and golden brown. Do not open the oven during baking, or the Yorkshire will deflate.

Serve

PT2M

Serve immediately from the pan with onion gravy on the side, if desired.

Equipment

[object Object]

Nutrition facts

420 kcal

Calories

28 g

Protein

32 g

Carbohydrates

27 g

Fat

1 g

Fiber

1200 mg

Sodium

Tips

For the puffiest batter, make it at least 20 minutes ahead and pour it into the hot pan just before baking.
Good-quality pork sausages make all the difference.
Cumberland or Lincolnshire varieties are classic choices.
If you cannot get beef dripping, use sunflower oil or a neutral oil with a high smoke point for a vegetarian version.

Serving suggestions

<p>Serve with a spoonful of rich onion gravy and steamed greens, such as peas or cabbage. Sliced roast potatoes also make a welcome addition if you are truly hungry.</p>.

Rate this recipe

No ratings yet. Be the first to rate it.

Recipe by

Harriet Pembroke

Specialises in British cuisine

Harriet makes scones with clotted cream and jam (cream first, then jam — she is a Cornish loyalist).

Describe yourself in three words: Proper, creamy, scone wars.