Easy Savoury Toad in the Hole Recipe

Yorkshire Pudding Batter Recipe for Toad in the Hole

Put simply, Toad in the Hole is just Yorkshire Pudding with sausages baked in it. The basic Yorkshire Pudding mix can be used for sweet or savoury dishes simply by adding extra ingredients. This is an easy toad in the hole recipe.

Top Tips For The Perfect Yorkshire Pudding Recipe

Before I start with the ingredients, I'd like to draw your attention to a few basic things you must do to get the perfect Yorkshire Pudding. You can make this recipe without following these top tips, but you won't get that 100% authentic and traditional Yorkshire Pudding that's eaten across the UK with roast beef on Sundays.

  • Use an oil that has a high smoking temperature. Oils start to smoke at varying temperatures and it's best if you use an oil that can get really hot. Lard is best. The recipe can be achieved though with any cooking fat or cooking oil if you don't have this.
  • The fat must be HOT when you pour the batter in. Really hot, I'm talking spitting hot. If you can slide your oven shelf out and pour the batter in (using a Pyrex jug is a great way to pour the batter over), then quickly shut the door again, that's great. If you have to take the fat out of the oven then you must be ready to immediately pour the batter mix over the sausages and other items and put it back in the oven ASAP. Some people will even take the dish out of the oven and put it onto a hot hob while they're doing this so the fat doesn't cool.
  • Once you have the Yorkshire Pudding mix in the oven, do NOT open the door for at least 20 minutes. This will ensure your Yorkshire puddings really rise high and become crispy at the sides.

To make a toad in the hole you do need an oven,whether that's a standard oven, a table top oven or a halogen oven. It can't be made in a microwave oven, or I'd eat them more often!

Savoury Toad in the Hole Recipe - Yorkshire Pudding and Sausages Baked in the Oven
Savoury Toad in the Hole Recipe - Yorkshire Pudding and Sausages Baked in the Oven | Source

The 'No Weighing' Yorkshire Batter Mix

While there are many recipes around for making the basic Yorkshire Pudding batter mix, the easiest one, the traditional one - and therefore the easiest one, is the 'No Weighing' Yorkshire Pudding batter recipe. With no weighing, this is an easy toad in the hole recipe without scales.

With this you can forget having to weigh out your ingredients, which makes it so quick and easy to make up.

Using just one measuring cup you just need an equal volume of eggs, flour and milk - this means any size cup will do to measure it out.

Ingredients

  • One cup of eggs, obviously out of their shells! If you're short of eggs it isn't that essential, so long as you have at least one, then the more you have the better.
  • One cup of plain (all purpose) flour
  • One cup of milk, you can use any milk
  • A pinch of salt
  • Lard, or cooking oil/fat for cooking
  • 1 pound (450g) sausages, good quality sausages are best, you can use your favourite sausages or just plain beef sausages.

The rest of the ingredients for this savoury Yorkshire pudding, you can choose from the list below, but this is just how to make up the batter mix.

Making Yorkshire Puddings & Toad in the Hole

  1. Simply mix all the ingredients together in a bowl and whisk some air into the mix. The more air you can get in the better as this helps it to rise.
  2. Once the mix is smooth and lump free, put it in the fridge to rest for an hour or so. This isn't essential, it just makes the end result better, so if you don't have time to rest/cool the mix then just use it straight away.
  3. About an hour before you're ready to serve the Toad in the Hole, place sausages in some lard in a hot oven, about 220°C 425°F, Gas Mark 7. Let these cook, turn them at least once to get them coated in the fat. The sausages need to be mostly cooked before you add the batter. A good idea is to cook them most of the way round, then turn the sausages over, exposing the final part to brown, before pouring the Yorkshire pudding mix in, so that they brown during the final 20 minutes cooking.
  4. After about 20 minutes, take the batter out of the fridge, add in a small dash of water (about a tablespoon) and give the mix one final beating.
  5. Remove the dish out of the oven, pour the batter over and around the sausages evenly (the depth should be about ½" or half to two-thirds of the way up the sausages.
  6. Return the dish immediately to the oven and let it bake for 20 minutes, without opening the door
  7. After 20 minutes the Toad in the Hole should be cooked. The sides will have risen and be brown and a bit crispy (not burnt); the bottom will still be light coloured, with a light brown top, but it should have set. If it needs more time, then turn the oven off and leave it in there for up to another 10 minutes, keeping an eye on it.

Serve immediately.

Savoury Toad in the Hole Recipe: Leet & Tomato Toad in the Hole
Savoury Toad in the Hole Recipe: Leet & Tomato Toad in the Hole | Source

Savoury Toad In the Hole Alternatives

The part that makes this recipe for Savoury Toad in the Hole is that you can add your own savoury ingredients to the basic batter mix.

If you want to make an easy toad in the hole, it's not too much extra effort to make a slightly different version. Why not try these savoury toad in the hole alternatives:

  • Herby Onion Toad in the Hole: caramelise some onions (you can do this by cooking them with the sausages or by softening them in a frying pan or skillet first). Mix the onions with the sausages and lay them out neatly. Mix a couple of teaspoons of mixed herbs into the batter mix before you pour it over the sausages.
  • Cheese & Chives Toad in the Hole: simply cut up some chives or spring onions and add these to the batter mix, along with some grated parmesan cheese. Add these just before you pour the batter over the sausages.
  • Sun Dried Tomato & Chopped Basil Toad in the Hole: Chop up sun-dried tomatoes and some fresh basil and sprinkle these into the dish just before you pour the batter in.
  • Leek and Tomato Toad in the Hole: Slice up leeks and tomatoes, you can do this in any shape and way and size you like. Add the leeks and tomatoes to the sausages about halfway through cooking, or just before you pour the batter on.
  • Pork and Apple Toad in the Hole: Use pork sausages instead of beef sausages and peel/core and cut up 2 cooking apples. Put the apples in to cook at the same time as the sausages, cook them alongside each other.

All of these variations are an easy toad in the hole recipe too!

Yorkshire Pudding Fail

Yorkshire Pudding Fail

You'd be surprised how many people are quite proud to show their Yorkshire pudding recipes online. Here is a Yorkshire Pudding fail recipe video.

In this one, he's not used enough batter for the dish, it's not risen and it's got hardly any colour.  Sorry Keith Snow, but you're Yorkshire pudding fail!

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Comments 6 comments

Paradise7 profile image

Paradise7 6 years ago from Upstate New York

Cool, thank you! Living in America, I haven't seen Toad in the Hole since the last time I was in England. Many moons ago. I like it. It's very much like our "pig in a blanket", only a lot better. Thanks for the hub!


Catherine R profile image

Catherine R 6 years ago from Melbourne, Australia

Yum. I haven't had toad in the hole for years. My kids have never had it - I just asked them if they knew what it was and they didn't so it is my mission to make it for them. Thanks.


Jordan1990 profile image

Jordan1990 6 years ago from Kenilworth

I used the 'herby' suggestion for my toad in the hole this week. A delicious and yet colourful twist. Thanks!


nikki1 profile image

nikki1 6 years ago

wow, when you see the word TOAD you think of a frog. This sausage doesn't look like a frog. It shocked me for a minute. If this isn't a real frog cool.

Consider egg beater verses whole eggs. You have no risk in heart disease. One egg has 75% give or take of cholesterol. Not worth it in my opinion. Article is nicely written. Smilez to all : ).


angellovehearts 5 years ago

it ugh


Spencer Camus profile image

Spencer Camus 5 years ago from United Kingdom

'No Weighing' Yorkshire Pudding Mix. Now that, my friend, is genius!

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