Bake

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

January 14, 2019
3 Ratings
Photo by Bobbi Lin
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

Test Kitchen Notes

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

  • Cook time 50 minutes
  • Serves 4
Ingredients
  • 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
Directions
  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.

See what other Food52ers are saying.

  • Elizabeth Lemanski
    Elizabeth Lemanski
  • Hollis Ramsey
    Hollis Ramsey
  • Kim
    Kim
  • Austin Burges
    Austin Burges
  • Miranda Keyes
    Miranda Keyes

    9 Reviews

    Elizabeth L. March 24, 2020
    I made Toad in the Hole frequently, while my children grew up. My Mother-in-Law had given me the recipe. She passed and I'd lost her recipe. I waited until I made (and tasted) your recipe. I wish I could have uploaded a photo. It was a sight to behold. The flavor is correct and wonderful. Being stateside, we you plain breakfast sausage. Thank you so much.
     
    Hollis R. 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: https://food52.com/blog/23665-grans-toad-in-the-hole-my-family-recipe