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Family Size Toad in the Hole Recipe

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Family Toad in the Hole

Photo © Elaine Lemm

Watch My Toad in the Hole Recipe Video

This Toad in the Hole recipe turns an easy Yorkshire Pudding recipe into a filling meal with the addition of sausages.

There are many ways to serve a Toad in the Hole and this recipe shows how to make a family sized dish by cooking the sausage and batter in a large roasting tin. For individual sized Toad in the Hole, have a look at the notes at the end of the recipe.

There is no definite origin to the name Toad in the Hole but originally as the dish used sausage meat the finished dish probably resembled toads in the batter? No matter its origins, a Toad in the Hole recipe makes a delicious supper dish served with onion gravy and fresh vegetables.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

  • 4 large, fresh eggs, measured in a jug
  • 200 ml/2/3 cup milk
  • 200 ml/ 2/3 cup plain/all purpose flour
  • Pinch of salt
  • 2 tbsp lard, beef dripping or rapeseed oil*
  • 6 beef or pork sausages, partially fried

Preparation:

Serves 4
  • Heat the oven to the highest temperature possible.
  • Pour the eggs, milk and flour into a large, roomy, mixing bowl with the pinch of salt. Using an electric hand beater or hand whisk beat to form a thick, smooth, airy batter . Leave to stand for a minimum of 30 minutes, longer if possible - up to several hours
  • 10 minutes before the end of the batter resting time, place a piece of lard, dripping or a tablespoon of oil into a roasting tin. Space the sausages evenly. Place the tray in the preheated oven and heat until the fat is slightly smoking.
  • Give the batter another good whisk then pour into the hot, roasting tin. Please be careful, the fat may splutter when the batter is added. The batter should cover the whole of the bottom of the tin and be approx 2cm/3/4 " deep. If you have batter leftover, don't worry, you can always make extra Yorkshire puddings, see notes below.
  • Return the tin to the oven to cook until golden brown approx 20-25 mins.

    Serve the Toad in the Holes with gravy and fresh seasonal vegetables.

Notes on Making a Toad in the Hole

  1. The recipes above shows how to make a family sized Toad in the Holes but individual sized pudding can also be made. Have a look at the recipe for Individual Toad in the Hole.
  2. To use up the batter in making extra Yorkshire Puddings - simply heat a little fat in a muffin tin, heat in the oven as above and pour in the batter to 1/3 fill each cup and cook for approx 20 mins or until risen and golden brown.
*** Cold pressed Rapeseed oil is the preferred oil when making Yorkshire puddings as it can reach a high heat without burning.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious!, Member lilicc

Would definitely make this again...kids loved it - I made them in individual ramekin dishes with 1 banger cut up per dish...I thought I would have enough left to freeze for future use but the kids (8 and 9 yrs) wanted 2 each and then wanted it for breakfast the next morning!

7 out of 7 people found this helpful.

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