Toad in the Hole
Sausages cooked in a Yorkshire pudding batter
  • 8 sausages/hot dogs (I used uncured hot dogs)
  • 2 teaspoons fresh thyme leaves or other herb of choice
  • 3 tablespoons oil, use less if sausages are fatty
Yorkshire Pudding Batter
  • 1½ cups milk, organic
  • 6 eggs, organic
  • 1½ cups/225g all purpose/plain flour
Onion Gravy
  • 1 large onion, chopped or sliced
  • 2 tablespoons butter
  • 2 tablespoons all purpose/plain flour
  • 4 cups/1L chicken or beef stock
Yorkshire Pudding Batter
  1. Place all the ingredients for the batter in the order listed into a blender.
  2. Whisk until completely blended and smooth.
  3. Can whisk by hand if needed.
  4. You can make the batter ahead and let it sit in the fridge.
Toad in the Hole
  1. Preheat the oven to 425℉/220℃.
  2. In a 9x13 roasting tin, place the sausages and the oil, toss round to coat all the sausages.
  3. Place in the oven to brown.
  4. Once the sausages have browned, carefully pull out the tin from the oven.
  5. Pour the Yorkshire pudding batter all over the sausages.
  6. The batter will begin to puff up.
  7. Sprinkle the thyme leaves all over.
  8. Place in the oven and bake for 25-30 minutes, until the batter is puffed up and golden.
  9. Make sure the batter is cooked all the way through in the middle also.
  10. Check by inserting a knife; should come out clean.
Onion Gravy
  1. To make the onion gravy, caramelise onions in the butter.
  2. When they are golden, add the flour and cook a little.
  3. Pour in the chicken or beef stock and whisk until smooth and thickened.
Nutrition Information
Calories: 4365 Fat: 252g Saturated fat: 77g Unsaturated fat: 154g Trans fat: 2g Carbohydrates: 227g Sugar: 33g Sodium: 4650mg Fiber: 9g Protein: 278g Cholesterol: 1964mg
Recipe by Coffee and Crumpets at