Toad in the Hole

Name: Toad in the Hole
Total time: 1 h 2 min
Yield: 4 servings
Ingredients: 140 g Plain flour; 1 pinch Salt; 3 piece Egg; 200 ml Whole milk; 75 ml Water; 30 g Lard; 8 piece Pork sausages

56 min · 3 min 55s active · makes 4 portions · ~595 g · Medium

Pork sausages baked in a crisp, well-risen Yorkshire pudding batter. A classic British comfort dish for four.

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Toad in the Hole

Pork sausages baked in a crisp, well-risen Yorkshire pudding batter. A classic British comfort dish for four.

See more →

TOTAL TIME

56 min

ACTIVE TIME

3 min 55s

QUANTITY

4 portions · ~595 g

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/7

Tools0/8

Ingredients

0/7 gathered · 4 servings

140g

1pinch

3piece

200ml

75ml

30g

8piece

#	Quantity	Notes	State
1	140g	—	—
2	1pinch	—	—
3	3piece	—	—
4	200ml	—	—
5	75ml	—	—
6	30g	—	—
7	8piece	—	—

Tools

9 items

Procedure

18 steps

1 of 18

Turn the oven to 220 °C (200 °C fan).

220°C

⏱ 15 min

2 of 18

Tip the flour into the large mixing bowl.

Plain flour · 140 g

⏱ 10s

ResultPlain flour

3 of 18

Add the salt.

Salt · 1 pinch

⏱ 5s

ResultSalted flour

4 of 18

Crack the eggs into the middle.

Egg · 3 piece

⏱ 20s

ResultFlour and eggs

5 of 18

Pour in the milk.

Whole milk · 200 ml

⏱ 10s

ResultFlour, eggs and milk

6 of 18

Whisk until completely smooth.

⏱ 1 min

ResultThick batter

7 of 18

Add the water, mixing it in with the whisk.

Water · 75 ml

⏱ 15s

ResultYorkshire batter

8 of 18

Leave the batter to rest for at least 20 minutes while the sausages cook.

⏱ 20 min

ResultRested batterused in step 14

9 of 18

Put the lard in the roasting tin.

Lard · 30 g

⏱ 10s

ResultLard

10 of 18

Lay the sausages in a single layer.

Pork sausages · 8 piece

⏱ 20s

ResultLard and pork sausages

11 of 18

Using oven gloves, put the roasting tin in the oven.

⏱ 10s

ResultLard and pork sausages

12 of 18

Roast for about 15 minutes, until the sausages are lightly browned and the fat is smoking hot.

220°C

⏱ 15 min

ResultBrowned sausages in smoking fat

13 of 18

Using oven gloves, take the roasting tin out.

⏱ 10s

ResultBrowned sausages in smoking fat

14 of 18

Set the tin on a heatproof surface and quickly pour the batter around and over the sausages.

Rested batter · step 8

⏱ 15s

ResultBatter around sausages

15 of 18

Using oven gloves, put the roasting tin in the oven.

⏱ 10s

ResultBatter around sausages

16 of 18

Bake for about 30 minutes, without opening the door, until the batter is well risen, deep golden and crisp and the centre of the thickest sausage reads 71 °C on a thermometer.

220°C

⏱ 30 min

ResultToad in the hole

17 of 18

Using oven gloves, take the roasting tin out.

⏱ 10s

ResultToad in the hole

18 of 18

Bring the tin to the table and cut into 4 portions.

⏱ 30s

ResultToad in the Hole

Total Time56 min

#	Product	Tool	Action
1	—	220°C	Turn the oven to 220 °C (200 °C fan).⏱ 15 min
2	140 g		Tip the flour into the large mixing bowl.⏱ 10sResultPlain flour
3	1 pinch		Add the salt.⏱ 5sResultSalted flour
4	3 piece		Crack the eggs into the middle.⏱ 20sResultFlour and eggs
5	200 ml		Pour in the milk.⏱ 10sResultFlour, eggs and milk
6	—		Whisk until completely smooth.⏱ 1 minResultThick batter
7	75 ml		Add the water, mixing it in with the whisk.⏱ 15sResultYorkshire batter
8	—		Leave the batter to rest for at least 20 minutes while the sausages cook.⏱ 20 minResultRested batterused in step 14
9	30 g		Put the lard in the roasting tin.⏱ 10sResultLard
10	8 piece		Lay the sausages in a single layer.⏱ 20sResultLard and pork sausages
11	—		Using oven gloves, put the roasting tin in the oven.⏱ 10sResultLard and pork sausages
12	—	220°C	Roast for about 15 minutes, until the sausages are lightly browned and the fat is smoking hot.⏱ 15 minResultBrowned sausages in smoking fat
13	—		Using oven gloves, take the roasting tin out.⏱ 10sResultBrowned sausages in smoking fat
14	Rested batterstep 8		Set the tin on a heatproof surface and quickly pour the batter around and over the sausages.⏱ 15sResultBatter around sausages
15	—		Using oven gloves, put the roasting tin in the oven.⏱ 10sResultBatter around sausages
16	—	220°C	Bake for about 30 minutes, without opening the door, until the batter is well risen, deep golden and crisp and the centre of the thickest sausage reads 71 °C on a thermometer.⏱ 30 minResultToad in the hole
17	—		Using oven gloves, take the roasting tin out.⏱ 10sResultToad in the hole
18	—		Bring the tin to the table and cut into 4 portions.⏱ 30sResultToad in the Hole
Total Time			56 min

Nutrition

per serving

Estimated · pre-cooking · 86% ingredients covered

Nutrient	Per serving
	280kcal
	10g
	13g
	5g
	29g
	3g
	0.9g
	115mg

Ingredients0/7

Tools0/8

Recipe

Toad in the Hole

Pork sausages baked in a crisp, well-risen Yorkshire pudding batter. A classic British comfort dish for four.

What you’ll doYou will whisk a batter of flour, eggs, milk and water, then let it rest. Meanwhile, heat lard and sausages in the oven until the fat smokes. Pour the batter over the hot fat and sausages, return to the oven, and bake until the batter puffs dramatically and turns golden and crisp.

Serves4

Total56 min

LevelMedium

Ingredients

Plain flour140 g
Salt1 pinch
Egg3 piece
Whole milk200 ml
Water75 ml
Lard30 g
Pork sausages8 piece

Tools

TongsLarge mixing bowlOvenRoasting tinChef's knifeWhiskCooking thermometerOven gloveThermometer

Method

Turn the oven to 220 °C (200 °C fan).

220°C15 minOven

Tip the flour into the large mixing bowl.

10sLarge mixing bowlPlain flour · 140 g

Add the salt.

5sLarge mixing bowlSalt · 1 pinch

Crack the eggs into the middle.

20sLarge mixing bowlEgg · 3 piece

Pour in the milk.

10sLarge mixing bowlWhole milk · 200 ml

Whisk until completely smooth.

1 minLarge mixing bowl, Whisk

Add the water, mixing it in with the whisk.

15sLarge mixing bowl, WhiskWater · 75 ml

Leave the batter to rest for at least 20 minutes while the sausages cook.

Result · Rested batter · used in step 14

20 minLarge mixing bowl

Put the lard in the roasting tin.

10sRoasting tinLard · 30 g

Lay the sausages in a single layer.

20sRoasting tin, TongsPork sausages · 8 piece

Using oven gloves, put the roasting tin in the oven.

10sRoasting tin, Oven, Oven glove

Roast for about 15 minutes, until the sausages are lightly browned and the fat is smoking hot.

220°C15 minRoasting tin

Using oven gloves, take the roasting tin out.

10sRoasting tin, Oven, Oven glove

Set the tin on a heatproof surface and quickly pour the batter around and over the sausages.

15sRoasting tinRested batter · step 8

Using oven gloves, put the roasting tin in the oven.

10sRoasting tin, Oven, Oven glove

Bake for about 30 minutes, without opening the door, until the batter is well risen, deep golden and crisp and the centre of the thickest sausage reads 71 °C on a thermometer.

220°C30 minRoasting tin, Thermometer

Using oven gloves, take the roasting tin out.

10sRoasting tin, Oven, Oven glove

Bring the tin to the table and cut into 4 portions.

Result · Toad in the Hole

30sRoasting tin, Chefs knife

Printed 6 October 2026