Gran became an expert in making the most out of a few ingredients and stretching cheap cuts of meat into extravagant meals. Toad-in-the-hole was one of those meals, and of course, like many things, it stemmed from her Yorkshire pudding batter. The first time I saw my gran pull toad-in-the-hole out of the oven, I remember how wide my eyes were, dazzled by the hugely puffed and golden casserole dish with sausages poking out like turtle heads reaching out of their shells. It was a meal fit for a crowd, and a special treat on a Sunday (a day traditionally reserved for roasts in Britain). All everyone wanted was a corner piece of the casserole, a crispy edge, holding onto a fatty pork sausage with more eggy-soft, spongy Yorkshire pudding underneath. Comfort food at its finest. —Miranda Keyes
pork sausages (if you can find British banger-style sausages, use those and increase to 8, as they tend to be smaller)
In This Recipe
Preheat oven to 400°F.
Start by making the Yorkshire pudding batter. In a large bowl whisk together flour and salt. Make a well in the flour and crack in eggs. Whisk together to form a thick paste.
Combine the milk with water. Gradually pour in milk mixture, whisking until smooth. The consistency of the batter should be between table cream and whipping cream. At this point, you can turn this batter into Yorkshire puddings by baking them in a 12-cup muffin tin for 25 minutes, or proceed to make Toad-in-the-Hole (which I highly recommend).
For Toad-in-the-Hole, place the olive oil in a 9x13-inch baking dish. Place sausages in dish and toss to combine with oil. Place in preheated oven for 15 minutes.
Remove sausages from the oven and pour Yorkshire pudding batter in between sausages. Place back in the oven until Yorkshire pudding is golden brown and sausages are cooked through, about 35 to 40 minutes. Serve with mashed potatoes, gravy and steamed vegetables.