“Toad in the hole,” a weird name for a dish, isn’t it? Usually in America it refers to an egg cooked in the hole cut out of a piece of bread. But in England, it’s sausages cooked in what is essentially Yorkshire pudding.
To me the English version is more whimsical, perhaps because Mr. Toad is my favorite character in The Wind in the Willows?
In any case, this recipe has a playful name, and much like its cousin “pigs in a blanket,” is a hit with kids.
I first posted a recipe for Toad in the Hole back in 2003. I wasn’t quite satisfied with that recipe, and based on feedback from readers and a bit more experimentation, recently updated the recipe. Hope you enjoy it!
Classic English Toad-in-the-Hole Recipe
Ingredients
- 1 1/2 cup (180 g) of all purpose flour
- 1 scant teaspoon Kosher salt
- Pinch of freshly ground black pepper
- 3 eggs, beaten
- 1 1/2 cup (350 ml) milk
- 2 Tbsp melted butter
- 1 Tbsp vegetable oil
- 1 lb (450 g) of bangers (an English sausage made with pork and breadcrumbs), or good quality pork or beef sausage links (in casings)
Read More: Classic English Toad-in-the-Hole
