Hairy Bikers Toad In The Hole​ Recipe

This hearty Hairy Bikers Toad In The Hole is made with quality pork sausages, plain flour, eggs, whole milk, and rich beef dripping. This recipe creates a wonderfully savory dish, featuring a fluffy, golden-brown Yorkshire pudding that puffs up perfectly around the sausages. It’s the ultimate comfort food for a cozy family dinner, especially during autumn or winter, and makes a generous meal for 4 people.

Hairy Bikers Toad In The Hole Ingredients

For the Batter:

• 1 cup all-purpose flour
• 3 large eggs
• 1 1/4 cups whole milk
• A pinch of salt and freshly ground black pepper

For the Main Dish:

• 8 high-quality pork sausages
• 4 tablespoons beef dripping or lard (or vegetable oil)

How To Make Hairy Bikers Toad In The Hole

1. Make the batter: Sift the flour into a large bowl and make a well in the center. Crack the eggs into the well and add a splash of the milk. Begin to whisk the eggs, slowly incorporating the flour from the sides. Gradually add the remaining milk while whisking continuously until you have a smooth, lump-free batter similar in consistency to heavy cream. Season with salt and pepper, then set aside to rest for at least 30 minutes.
2. Preheat the oven and pan: Place the beef dripping into a 9×13-inch roasting pan or a large cast-iron skillet. Put the pan in the oven and preheat it to 425°F (220°C). It is crucial that the pan and fat get smoking hot.
3. Brown the sausages: Carefully remove the hot pan from the oven. Place the sausages in the pan, turning them once or twice in the hot fat. Return the pan to the oven and cook for 5-7 minutes, or until the sausages are just starting to brown.
4. Add the batter: Working quickly, remove the hot pan from the oven again. Give the batter one last whisk and pour it evenly over and around the hot sausages.
5. Bake to perfection: Immediately return the pan to the top rack of the oven. Bake for 30-35 minutes, or until the pudding is well-risen, golden-brown, and cooked through. Do not open the oven door for the first 25 minutes, as this can cause the pudding to deflate. Serve immediately.

Recipe Tips

• Rest the Batter: Letting the batter rest for at least 30 minutes (or up to a few hours in the fridge) allows the gluten in the flour to relax. This is the secret to a tender, lighter, and more voluminous Yorkshire pudding.
• Use Smoking Hot Fat: The single most important step for a successful rise is having extremely hot fat. When you pour the cool batter into the smoking hot pan, it immediately begins to cook and puff up.
• Don’t Open the Oven Door: Resisting the urge to peek is essential. Opening the oven door lets in a rush of cool air, which will shock the batter and cause your rising pudding to collapse into a dense, sad state.
• Room Temperature Ingredients: Using room temperature milk and eggs helps create a smoother, more stable batter that emulsifies better and rises more evenly.
• Choose Quality Sausages: The sausages are a star of the show, so their flavor matters. A good-quality pork sausage with a high meat content will release delicious juices as it cooks, flavoring the entire dish.

What To Serve Toad In The Hole

This classic British dish is traditionally served with a rich onion gravy poured generously over the top. For a complete and satisfying meal, serve it alongside creamy mashed potatoes to soak up the gravy and some simple steamed green vegetables like peas, green beans, or buttered cabbage. A glass of English ale or a robust red wine also pairs wonderfully.

How To Store Toad In The Hole Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven for 10-15 minutes to help it crisp up again. Note that the pudding will not be as puffy as when it was fresh.
• Freeze: Freezing is not recommended for this dish. The texture of the Yorkshire pudding becomes soggy and dense upon thawing and reheating. It is best enjoyed fresh from the oven.

Hairy Bikers Toad In The Hole 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 reasons are that the fat and pan were not hot enough when you added the batter, or you opened the oven door too early. The initial blast of high heat is what creates the steam needed for the batter to puff up dramatically.
• Can I use oil instead of beef dripping? Yes, you can. Use a neutral oil with a high smoke point, like sunflower, canola, or vegetable oil. However, traditional beef dripping or lard provides a richer, more savory flavor that is characteristic of the classic dish.
• Can I make this vegetarian? Absolutely. Simply swap the pork sausages for your favorite high-quality vegetarian sausages and use vegetable shortening or a high-smoke-point vegetable oil instead of beef dripping. The cooking method remains the same.

Try More Recipes:

• Hairy Bikers Paella​ Recipe
• Hairy Bikers Mediterranean Meatballs Recipe​
• Hairy Bikers Corned Beef Pie​ Recipe

Hairy Bikers Toad In The Hole​ Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dinner Main

Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesRest time: minutesTotal time: 50 minutesCooking Temp: CServings:4 servingsEstimated Cost: $Calories:560 kcal Best Season:Summer

Description

A hearty and traditional Hairy Bikers Toad In The Hole recipe. This classic British comfort food features savory pork sausages baked in a light, fluffy, and golden-brown Yorkshire pudding batter. Made with simple ingredients like flour, eggs, and milk, it’s the perfect savory dish for a family dinner.

Ingredients

For the Batter:

• 1 cup all-purpose flour
  
• 3 large eggs
  
• 1 1/4 cups whole milk
  
• A pinch of salt and freshly ground black pepper

For the Main Dish:

• 8 high-quality pork sausages
  
• 4 tablespoons beef dripping or lard

Instructions

1. Make the batter: Whisk flour, eggs, and milk together until smooth. Season with salt and pepper and let it rest for 30 minutes.
   
2. 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.
   
3. Brown the sausages: Carefully place sausages in the hot pan and return to the oven for 5-7 minutes to brown slightly.
   
4. 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.