Gran's Yorkshire Pudding Batter (for Toad-in-the-Hole)

January 14, 2019

Test Kitchen-Approved

Author Notes:

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

Food52 Review: Featured in: Recreating Gran's Sunday Recipes (& Other Things She Never Wrote Down).The Editors

Serves: 4
Cook time: 50 min


  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup milk
  • 1 tablespoon water
  • 1 tablespoon olive oil
  • 6 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


  1. Preheat oven to 400°F.
  2. 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.
  3. 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).
  4. 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.
  5. 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.

More Great Recipes:
British|Sausage|Bake|Sunday Dinner|Weekend Cooking|Entree|Dinner

Reviews (8) Questions (0)

8 Reviews

Hollis E. February 3, 2019
are the sausages cut up or baked up whole? i suspect they are (or should be) cut into reasonable chunks.
Author Comment
Miranda K. February 6, 2019
It depends how big they are! If you have really large sausages, definitely cut them in half!
Darian January 22, 2019
I just booked our family vacation to London! To celebrate and get in the spirit, I made the Toad in the Hole for dinner last night. My sausages didn't really submerge (kind of stayed adrift on top) so there wasn't really any Toad/Hole action, but the taste and texture were great. I did chill the batter for a while, and since the sausages cooked a bit first, the batter did hit a hot greased pan. It puffed up nicely.
Author Comment
Miranda K. February 6, 2019
Sometimes a few of the sausages might drift to the top! Glad it was delicious all the same & enjoy London, such a fantastic place for a holiday!
Kim January 15, 2019
In the article you say that for the best results the batter should be chilled for at least 1 hour, or overnight. You also say that the batter should be poured into a pan that is sizzling hot with grease - like I do with a dutch baby. That should help with the results!
Author Comment
Miranda K. February 6, 2019
Yes, just like a dutch baby - a very similar technique!
Austin B. January 15, 2019
Your featured article isn't linking properly.
Eric K. January 15, 2019
Hey Austin, it's live now! Enjoy: