Classic English Toad in the Hole Recipe

The classic English (British) dish Toad-in-the-Hole has a long history dating back to at least the 18th century. Its exact origin is somewhat debated, but it is widely considered to be a British invention. The dish gets its whimsical name from the practice of cooking sausages in a Yorkshire pudding batter, which causes them to resemble toads peeking out of a hole.

The original recipe was simpler and used fewer ingredients than modern versions. It was typically a way to make a small amount of meat, such as sausages, go a long way by incorporating it into a batter. The Yorkshire pudding batter was already a well-established part of British cuisine, traditionally served as a side dish with roast meat.

The first recorded mention of Toad-in-the-Hole was in the 18th century, where it was known as “Toad in a Hole.” One of the earliest written recipes for the dish can be found in Hannah Glasse’s cookbook “The Art of Cookery Made Plain and Easy” in 1747. In her recipe, she suggests using any meat that was left over, such as minced beef or mutton, though sausages are now the most common choice.

Over time, the dish evolved, and sausages became the primary ingredient. It became a popular and economical family meal in England and later spread to other parts of the United Kingdom. Toad-in-the-Hole gained further popularity during the Victorian era and has remained a beloved classic in British cuisine.

The dish’s enduring appeal lies in its simplicity, hearty nature, and the way it combines the rich flavors of sausages with the light, fluffy texture of Yorkshire pudding. Today, Toad-in-the-Hole is often served with gravy and various side dishes, making it a comforting and filling meal that continues to be enjoyed by many in the UK and beyond.

Tips for making a Classic English Toad-in-the-Hole Recipe

Making a classic English Toad-in-the-Hole can be a delightful experience, but it requires some attention to detail to achieve the perfect result. Here are some tips to help you make a delicious Toad-in-the-Hole:

1. Use Quality Sausages: Choose good-quality sausages with a high meat content and good seasoning. Pork sausages are traditional, but you can use your favorite type, such as beef or Cumberland sausages.
2. Preheat the Pan and Baking Dish: It’s essential to preheat the pan and baking dish in the oven before adding the sausages and batter. This will help the batter puff up and form a crispy exterior.
3. Prick the Sausages: Pricking the sausages with a fork before browning them in the pan helps to release excess fat and prevents them from bursting during cooking.
4. Make a Smooth Batter: Ensure your Yorkshire pudding batter is smooth, free of lumps, and well-rested. Allow it to rest for at least 30 minutes, which helps the batter achieve the desired rise and texture.
5. Don’t Overcrowd the Sausages: Leave enough space between the sausages in the baking dish. Overcrowding can affect the pudding’s ability to rise properly.
6. Handle Batter Carefully: Be quick and careful when pouring the batter over the sausages in the hot dish. The batter should sizzle when it hits the hot fat.
7. Avoid Opening the Oven: While the Toad-in-the-Hole is baking, resist the temptation to open the oven door. This can cause the pudding to deflate. Wait until the suggested baking time is almost up before checking its doneness.
8. Serve Immediately: Toad-in-the-Hole is at its best when served fresh from the oven. The pudding will be light and crispy, so aim to serve it right away.
9. Serve with Gravy: Although gravy is optional, it’s a popular accompaniment that adds depth and richness to the dish. Prepare a simple gravy to serve on the side for extra flavor.
10. Customize Your Recipe: Toad-in-the-Hole is a versatile dish. You can add herbs, spices, or vegetables to the batter for extra flavor. Experiment with different types of sausages and personal touches to make it your own.

A Toad-in-the-Hole can be a bit of a showstopper with its puffed-up, golden appearance when done right. With these tips and a little practice, you can create a classic and delicious English Toad-in-the-Hole that’s sure to be a hit at the dinner table.

English Toad-in-the-Hole Recipe

Main Ideas

Crisp, puffy Yorkshire-pudding batter around well-browned sausages—simple, cozy, weeknight-fast.

Rest the batter and preheat the pan with fat; that combo makes the tall rise and crisp edges.

Bake hot (425°F/220°C) and don’t open the oven; serve immediately while the top is deeply golden.

What is Toad-in-the-Hole?

A classic British comfort dish: sausages baked in a Yorkshire-pudding batter. It’s budget-friendly, filling, and all about technique—hot fat, hot pan, and a rested batter. You can swap sausage styles, but the method stays the same.

Keys to Success (Before You Start)

• Rest the batter (30 minutes): Hydrates flour and boosts rise. Overnight in the fridge also works; let it stand 15–20 minutes at room temp before baking.
• Get the fat blazing hot: Preheat the pan with fat until it shimmers. Hot fat = instant sizzle and lift.
• Brown but don’t overcook sausages on the stovetop: Light color first; they finish in the oven.
• Do not prick sausages: You’ll lose juices and risk a drier bake.
• No peeking: Opening the door dumps heat and can flatten the pudding.

Required Equipment

• 9×13-inch metal baking pan or 12-inch cast-iron skillet (oven-safe)
• Large mixing bowl and whisk (or blender)
• Measuring cups/spoons
• Tongs
• Instant-read thermometer (helpful)

Time & Yield

• Prep: 10 minutes active + 30 minutes batter rest
• Cook: 30–35 minutes
• Total: ~1 hour 15 minutes
• Servings: 4

Ingredients (US & Metric)

Ingredient	US Measure	Metric
Pork sausages (raw)	8 links (about 1 lb)	450–500 g
Neutral oil or beef dripping (total)	3 Tbsp	45 mL
All-purpose flour	1 cup	120 g
Kosher salt (batter)	½ tsp	3 g
Large eggs	3	~150 g (without shells)
Whole milk	1 cup	240 mL
Freshly ground black pepper	to taste	to taste

Notes: Use good-quality, medium-fat sausages (traditional pork, Cumberland, or similar). If using very lean sausages, keep the full 3 Tbsp fat.

Preparation Instructions

1. Make and rest the batter. In a bowl, whisk flour and salt. Add eggs and half the milk; whisk until smooth. Whisk in remaining milk until pourable and lump-free. Rest 30 minutes (counter) or up to overnight (covered, refrigerated).
2. Heat the oven and pan. Set oven to 425°F / 220°C. Put a 9×13 metal pan (or 12-inch cast-iron) with 2 Tbsp fat on the middle rack to preheat 10 minutes, until the fat is hot and shimmering.
3. Brown the sausages. While the pan heats, warm 1 Tbsp fat in a skillet over medium-high. Brown sausages 5–7 minutes, turning for light color (they’ll finish in the oven).
4. Build and bake. Working quickly, pull the hot pan from the oven, tilt to coat the bottom, and lay in the browned sausages. Immediately pour the rested batter around them (you should hear a sizzle). Return the pan to the oven and bake 25–30 minutes without opening the door.
5. Check and serve. It’s done when puffed high with deep golden edges and the center is set. Sausages should reach 160°F / 71°C. Rest 3 minutes, then cut into portions and serve right away (great with simple onion gravy or steamed greens).

Troubleshooting & Tips

• Didn’t rise? Pan/fat not hot enough, or the door was opened early. Use a metal pan (glass cools too fast).
• Soggy center? Bake a few minutes longer until evenly browned and the center no longer jiggles.
• Too greasy? Choose medium-fat sausages and stick to the measured fat; draining excess sausage fat before the bake can help.

Nutritional Information (Approximate, per serving; 4 servings)

• Calories: ~760
• Protein: ~31 g
• Carbohydrates: ~32 g
• Total Fat: ~52 g (Sat. fat ~19 g)
• Fiber: ~1 g
• Sodium: ~1,100 mg

Nutrition varies with sausage brand and fat choice.