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Classic Toad in the Hole
Traditional dish · British
A traditional British comfort food featuring sausages baked in a Yorkshire pudding batter, creating a savory and satisfying dish.
Ingredients
- Pork sausages8
- Plain flour140g
- Eggs4
- Milk200ml
- Beef dripping or lard4 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
Steps
- 1
Preheat oven to 220°C (200°C fan/Gas Mark 7). Place the sausages in a roasting tin and roast for 15 minutes until lightly browned.
- 2
While the sausages are roasting, make the batter. Sift the flour into a bowl, make a well in the centre and crack in the eggs. Whisk the eggs into the flour, gradually drawing in the flour from the sides to make a smooth, thick paste. Gradually whisk in the milk until you have a smooth batter the consistency of double cream.
- 3
Season the batter with salt and pepper.
- 4
Remove the roasting tin from the oven. Add the beef dripping or lard to the tin with the sausages. Return to the oven for 5-10 minutes until the fat is smoking hot.
- 5
Carefully pour the batter into the hot tin around the sausages. Return to the oven immediately and bake for 20-25 minutes, or until the batter is puffed up, golden brown and crisp.
- 6
Serve immediately.
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