Toad in the Hole
Pork sausages baked in Yorkshire pudding batter poured into smoking-hot fat — a dish documented since 1747, where a cold pan is the single biggest reason the batter fails to puff.
Meat
⚠ Contains: Gluten, Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 8 pork sausages
- 1 cup all-purpose flour
- 3 eggs
- 1 cup milk
- A pinch of salt
- 3 tbsp beef dripping or oil
- Onion gravy, to serve
Steps
- Whisk the flour, eggs, milk, and salt into a smooth batter and let it rest for at least 30 minutes.
- Brown the sausages in a hot pan, then transfer them to a baking dish.
- Add the dripping or oil to the baking dish and place it in a 425F oven until the fat is smoking hot.
- Carefully pour the batter into the hot dish around the sausages.
- Bake for 25-30 minutes without opening the oven door, until the batter has puffed up and turned golden and crisp.
- Serve immediately with onion gravy.