Toad In The Hole Crispy & Fluffy | A Classic British Recipe 🇬🇧

How to create the perfect balance of crispy and fluffy Yorkshire pudding batter enveloping savoury sausages and served with rich red onion gravy. This easy-to-follow recipe will guide you through making this British classic, ensuring a delicious and satisfying meal for any occasion. Whether you're a fan of bangers and mash or simply looking to explore traditional British cuisine, this Toad In The Hole recipe is a must-try!

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➖ Recipe ➖

Toad In The Hole - 

160g (5.6oz) - Plain (All Purpose) Flour 
4 - Large Eggs
220ml (7.4 fl oz) - Semi-Skimmed Milk 
6-8 - Large Pork Sausages 
2 1/2 Tbsp (50ml) - Vegetable Oil 
Seasoning To Taste

Onion Gravy - 

4 - Sprigs Thyme
1 - Sprig Rosemary
1 - Sage Leaf
45g (1.5 oz) - Unsalted Butter, Cubed
2 - Red Onions, Thinly Sliced
1 tsp (6g) - Granulated Sugar
½ Cup (125ml/4 fl oz) Dry Red Wine
2 Cups (500ml/17 fl oz) Beef Stock
2 tsp (10ml) - Worcestershire Sauce
1 tsp (10g) - Dijon Mustard
1 tbsp (20ml) - Balsamic Vinegar
1 tbsp Cornflour (Cornstarch), Mixed with 1 tbsp Cold Water 
2 tbsp (28g) - Cold Unsalted Butter

Method - 

In a bowl, add the flour and eggs and whisk to combine. Pour in the milk and whisk until smooth. Some lumps are okay. Store in the fridge for 1 hour up to 24 hours; for best results, allow to rest in the fridge overnight. 

Preheat oven to 220.c - 430.f. 

Add the vegetable oil and sausages to a large baking dish or roasting pan with high sides. Place in the oven for 15 minutes, flipping once, until browned all over. 

Remove the Yorkshire pudding batter from the fridge and season to taste with salt and pepper. 

Remove the baking dish from the oven and place it on a wire rack or oven-proof surface. Pour over the cold batter and make sure the sausages are spread evenly. Immediately return the dish to the oven and bake for 22-25 minutes or until fluffy, crispy, and golden. 

Onion Gravy Method -

Tie the thyme, rosemary and sage into a neat bundle using kitchen string (a bouquet garni). Melt the butter in a large saucepan over medium heat. Add the onion and sugar, then cook, stirring often, for 30 minutes or until caramelised.

Once your onions are caramelised, increase the heat to medium-high. Add the wine and bouquet garni, then bring to a boil. Reduce the heat to medium. Simmer for 5 minutes to reduce the wine. Add the beef stock, Worcestershire sauce and mustard, and season to taste. Reduce the heat to low. Simmer for 15-20 minutes or until it coats the back of a spoon. Remove and discard the bouquet garni.

Whisking constantly, add the balsamic vinegar and the cornflour slurry to the pan. Simmer, whisking constantly, for another minute until thickened. Add the cold butter and whisk to incorporate into the sauce. Season to taste, then add more mustard, if desired

Video, Hosted, Directed and Edited By Jack Ovens

[NinaRibenaMixedMedia]

This is the first meal my husband cooked me 35 years ago. ❤️😋❤️

[JoeArthurOrton]

The arrangement of those sausages for cooking was 10/10

[krod]

Every single British Subscriber is now watching and judging XD

[annedenham]

Thanks for this recipe. My little Scottish grandsons love Yorkshire pudding and also my local butcher’s sausages. I recently promised to combine the two for their next visit and told them the name of the dish 🐸😮😂. They are 1/16th Yorkshire (my own Granny was a Yorkshire lass who moved to Scotland when she married my Grandpa). I’m delighted to have a proper recipe to follow as my 1/4 Yorkshire blood hasn’t so far produced a pudding to be proud of. Thanks again. Granny Anne.

[basic_brett]

I religiously watch your videos because i am passionate when it comes to cooking. Thank you for also sharing your passion with all of us.

[NanafzCooking]

"Looks absolutely delicious! 😍 The perfect balance of crispy and fluffy—classic British comfort food at its finest. Can't wait to try this recipe!

[joeyk]

This looks so good Chef Jack. Saw the still yesterday on instagram that gravy looked so tasty. Yours still looks better than I make it, even though I use your recipe. 🦻🏻 the pepper whisper. That toad in the hole would stick to your ribs. Your mum must be so chuffed you shared her recipe with us all. The look on your face at the Dig In said so much. It took you right back to your family roots, and times in the past. Thank you for sharing this with us.

[sallyc]

I have early memories of the sound of my dad downstairs whisking the Yorkshire pudding mix with a hand held rotary whisk! I’ve never seen so many eggs used before, and I’m SO going to try this!

[maccook]

I came home for Christmas for and told the folks I’m cooking toad in the hole tonight, they were as shocked (because I never cook) as they were Impressed. Huge props!

[pommiegirl]

I grew up in Leeds & this food was what my Nanna used to cook. I have never been able to make a Yorkie as good as hers.

[datsunruss]

Just done the batter Jack - will be knocking this up tomorrow night - thanks ❤

[MikailSweenichov]

Mum used to do this regulary..Thanks Jack 👏👏👏

[SpykerSpeed]

Really cool to see traditional British dishes!

[BladeCdn]

This is not something I was familiar with here in Canada, I'm not sure if it's a breakfast, lunch or dinner thing. But I'm loving the concept. I'm seeing this as breakfast or brunch fare, served with scrambled or poached eggs. Deffffinitely going to give this a go!

[frankgalvin]

Just purchased your book... hopefully arrives for cant wait to try some recipes

[Phyllis]

Love your videos. You make cooking manageable. Have used many of your recipes. Sure this will be another favourite. Xx

[DameTremonti]

I once broke down in my car on the motorway. The recovery man wanted £300. I was towed in the hole.

[asky-neyz]

bread? sausage? gravy? you can't go wrong with that

[TofferJ-UK]

Did this for last Sunday dinner Jack, I couldn’t be @rsed to do a roast dinner. 👍🤣🇬🇧

[darren]

Goodness me! That looks so delicious. I did not know what toad in the hole was, heard of it plenty of times, but had no idea. Love your channel Jack. Kepp on keeping on my dude :)