This Hairy Bikers toad in the hole is made with pork sausages, plain flour, eggs, whole milk, and beef dripping. The batter puffs up into a crispy, golden Yorkshire pudding that wraps around the sausages beautifully. Serves 4 and takes about 50 minutes from start to finish.
I have been making this every Sunday through the colder months for years now. It is proper comfort food and the kids always ask for seconds before I have even sat down.
Toad In The Hole Ingredients
For the batter:
- 150g plain flour
- 3 large eggs
- 275ml whole milk
- A pinch of salt and freshly ground black pepper
For the dish:
- 8 pork sausages
- 3 tbsp beef dripping or lard (or sunflower oil)
How To Make Hairy Bikers Toad In The Hole
- Make the batter: Sift the flour into a large bowl and make a well in the centre. Crack in the eggs with a splash of milk and whisk, slowly drawing in the flour from the sides. Gradually add the rest of the milk until you have a smooth batter, then season with salt and pepper and set aside to rest for at least 30 minutes.
- Heat the fat: Put the beef dripping into a roasting tin (roughly 23×33cm) and place it in the oven at 220°C (425°F). Let the fat get smoking hot — this is the most important step for a good rise.
- Brown the sausages: Carefully remove the hot tin from the oven and lay the sausages in the fat. Return to the oven for 5-7 minutes until the sausages are just starting to colour.
- Pour in the batter: Take the tin out again and quickly pour the rested batter evenly over and around the sausages. Work fast so the fat stays hot.
- Bake: Return to the top shelf of the oven and bake for 30-35 minutes until the pudding is well-risen, golden, and cooked through. Do not open the oven door for the first 25 minutes or it will collapse. Serve straight away.
What Is the Secret to a Perfect Toad in the Hole?
- Resting the batter for at least 30 minutes lets the gluten relax, which gives you a lighter, taller rise. You can rest it for up to a few hours in the fridge if you want to get ahead.
- The fat must be smoking hot before the batter goes in. That blast of heat is what creates the steam that makes the pudding puff up — it is the same principle as making Hairy Bikers Yorkshire pudding. Never open the oven door for the first 25 minutes or the whole thing will deflate.
- Use room temperature milk and eggs for a smoother batter that rises more evenly. Good-quality pork sausages with a high meat content make a real difference because their juices flavour the batter as it cooks.
What Should You Serve on the Side?
A proper Hairy Bikers onion gravy poured over the top is the classic pairing and really makes the dish. Creamy mashed potatoes alongside soak up every last drop.
Keep the vegetables simple — steamed peas, green beans, or buttered cabbage all work well. A glass of English ale or a full-bodied red wine rounds things off nicely.
Does This Reheat Well?
Leftover toad in the hole keeps in an airtight container in the fridge for up to 2 days. Reheat in a hot oven at 200°C (400°F) for 10-15 minutes to crisp the batter back up, though it will not be quite as puffy as it was fresh.
Freezing is not recommended because the Yorkshire pudding batter goes soggy when thawed. This is one to eat fresh from the oven.
Nutrition Facts
- Serving size: 1/4 of the recipe
- Calories: 560 kcal
- Total Fat: 35g
- Saturated Fat: 14g
- Cholesterol: 210mg
- Sodium: 950mg
- Total Carbohydrate: 32g
- Dietary Fiber: 1.5g
- Sugars: 6g
- Protein: 28g
Frequently Asked Questions
Why didn’t my toad in the hole rise? The most common reason is that the fat was not hot enough when the batter went in. Make sure the dripping is smoking before you pour, and do not open the oven door for the first 25 minutes.
Can I use oil instead of beef dripping? Yes, sunflower oil or rapeseed oil both work well as they have a high smoke point. Beef dripping or lard gives a richer flavour, but oil is a perfectly good alternative.
Can I make toad in the hole vegetarian? Swap the pork sausages for good-quality vegetarian sausages and use sunflower oil instead of beef dripping. The method stays exactly the same.
Can I make the batter ahead of time? Yes, you can make the batter and rest it in the fridge for up to 12 hours. In fact a longer rest often gives an even better rise because the gluten has more time to relax.
What are the best sausages for toad in the hole? Go for pork sausages with a high meat content — at least 80% pork. Cumberland or Lincolnshire sausages both work brilliantly because they hold their shape well during baking.
Can I add onions to the batter? Sliced onions cooked in the hot fat before the batter goes in add a lovely sweetness. The Hairy Bikers’ original TV version includes sage and onion in the batter for a twist on the classic.
Try More Recipes:
- Hairy Bikers Sausage Rolls Recipe
- Hairy Bikers Cumberland Sausage Pie Recipe
- Hairy Bikers Cottage Pie Recipe
Hairy Bikers Toad In The Hole Recipe
Description
This Hairy Bikers toad in the hole is made with pork sausages baked in a crispy Yorkshire pudding batter with beef dripping. A classic British comfort food ready in under an hour. Serves 4.
Ingredients
For the batter:
For the dish:
Instructions
- Make the batter: Whisk flour, eggs, and milk together until smooth. Season with salt and pepper and let it rest for 30 minutes.
- Preheat the pan: Place beef dripping in a 9×13-inch roasting pan and preheat in the oven to 425°F (220°C) until the fat is smoking hot.
- Brown the sausages: Carefully place sausages in the hot pan and return to the oven for 5-7 minutes to brown slightly.
- Add the batter and bake: Remove the pan, pour the rested batter over the sausages, and immediately return to the oven. Bake for 30-35 minutes without opening the door until risen and golden-brown. Serve immediately.
