Toad in the Hole Ii
Transform your dinner table into a hearty British classic with "Toad in the Hole II," a comforting dish that combines golden, puffed Yorkshire pudding batter with succulent, oven-browned sausages. Made with simple pantry staples like all-purpose flour, eggs, and milk, this crowd-pleaser comes together in just 45 minutes, including prep and cook time. The secret to its perfect texture lies in letting the batter rest before baking and preheating the oil until sizzling hot, ensuring a crispy, airy finish. This recipe serves four and pairs beautifully with rich gravy, steamed vegetables, or creamy mashed potatoes. Perfect for cozy family dinners or when you’re craving a taste of classic British cuisine, this timeless meal is as satisfying as it is easy to make.
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Ingredients
- 150 grams all-purpose flour
- 3 large eggs
- 300 milliliters whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 links sausages
- 2 tablespoons vegetable oil
Directions
Step 1
Preheat your oven to 220°C (430°F) or Gas Mark 7.
Step 2
In a large mixing bowl, sift the all-purpose flour and mix in the salt and black pepper.
Step 3
Make a well in the center of the flour mixture and crack in the eggs. Beat the eggs gradually into the flour using a whisk.
Step 4
Slowly pour in the milk while whisking continuously to form a smooth, lump-free batter. Let the batter rest for 10–15 minutes.
Step 5
Place a large ovenproof dish (approximately 9x13 inches) in the preheated oven. Add 2 tablespoons of vegetable oil to the dish, and allow it to heat in the oven for 5 minutes until the oil is sizzling hot.
Step 6
While the oil is heating, prick the sausages with a fork to prevent them from bursting during cooking.
Step 7
Carefully remove the hot dish from the oven and arrange the sausages in a single layer. Return the dish to the oven and bake for 5 minutes to start browning the sausages.
Step 8
Remove the dish from the oven and quickly pour the prepared batter over the sausages. Be careful to work swiftly to prevent the dish and oil from cooling.
Step 9
Place the dish back in the oven and bake for 20–25 minutes or until the batter is puffed up and golden brown. Avoid opening the oven while baking to prevent the batter from collapsing.
Step 10
Serve hot, ideally with gravy and your choice of steamed vegetables or mashed potatoes for a complete meal.
Nutrition Facts
| Serving size | 1154.5 grams (1154.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2552 |
| Total Fat 171.80g | 220% |
| Saturated Fat 56.40g | 282% |
| Polyunsaturated Fat 17.10g | |
| Cholesterol 895mg | 298% |
| Sodium 7014mg | 305% |
| Total Carbohydrate 139.60g | 51% |
| Dietary Fiber 4.40g | 16% |
| Total Sugars 18.80g | |
| Protein 98.60g | 197% |
| Vitamin D 259IU | 1296% |
| Calcium 550mg | 42% |
| Iron 15mg | 82% |
| Potassium 1866mg | 40% |
Source of Calories