AI-generated culinary illustration
mediummainmeatCC0 1.0 Universal
Classic British Toad in the Hole (Succulent Sausages Baked in Crisp Yorkshire Pudding Batter with Onion Gravy)
A timeless British comfort classic: plump butcher's pork sausages nestled in a smoking hot tray and baked inside light Yorkshire pudding batter that puffs and crisps dramatically, served drenched in rich onion gravy.
Prep
15 min
Cook
35 min
Total
50 min
Ingredients
4servings
- Plump quality pork sausages (e.g. Cumberland)8 piece
- Plain all-purpose flour140 g
- Large eggs3 piece
- Cold whole milk180 ml
- Vegetable oil or beef dripping2 tbsp
- Yellow onions, sliced for gravy2 piece
- Beef stock for gravy350 ml
- Salt0.5 tsp
Preparation Steps
1
Prepare batter: whisk eggs, milk, and salt together, then whisk in sifted flour until silky and lump-free. Rest batter for 20 minutes at room temperature.
20 min timer
2
Preheat oven to 220°C. Place oil and sausages in roasting tin and heat in oven for 12 minutes until sizzling hot and sausages start to brown.
12 min timer
3
Carefully remove smoking tin, pour batter quickly around sausages, and return immediately to oven. Bake for 25 minutes without opening oven door until puffed and crisp-golden.
25 min timer
4
For gravy: caramelize sliced onions in a little butter for 10 minutes until dark golden, dust with 1 tsp flour, pour in beef stock, and simmer for 5 minutes. Slice and serve drenched in warm gravy.
5 min timer
Cook this recipe offline in your kitchen
With full-screen step mode, hands-free voice guide, and integrated step timers.
Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
