This recipe embraces a couple of British traditions to make the ultimate comfort food. It is usually served with gravy or roasted vegetables. I prefer the former, since the Yorkshire pudding part tastes even better when soaked in gravy. Basically they are two foods that really complement each other.

For the sake of clarity I’ve divided the write the recipe into separate parts.

The Yorkshire pudding mix – you will need (for two persons):

  • 140ml milk
  • 60g flour
  • pinch of salt
  • 2 eggs

Whisk everything together in a bowl. Incidentally this is the mix you can use for making pancakes too.

Toad in the Hole – you will need:

  • 3 large sausages (partially cooked and cut in two)
  • Yorkshire pudding mix
  • vegetable oil

Heat up your oven to 240 degrees and place an oven dish with a good dollop of vegetable oil (you should have about 0.5 cm – don’t worry, you will not be eating all of this). Let it get very hot then carefully place your sausage halves in the dish without removing it from the oven.

Let the sausages heat up and continue cooking and browning. Swirl them around the oil to ensure they are browning equally on all sides. This will only take a few minutes.

With the dish still in the oven (this is indeed a very dangerous recipe and should only be performed by responsible and careful adults!) pour in the Yorkshire pudding mix. Swirl it around a little bit to ensure it uniformly covers the dish and surrounds the sausages.

Now shut the oven door and resist the temptation to peep in every few minutes. The dough will start to rise gloriously and opening the oven door will cause it to deflate and ruin the whole effect. Cook for 20 minutes to half an hour until the edges start to turn brown. Shine a torch in if you have to.

Pretty impressive looking!

Toad in a Hole can only be successfully served soon after cooking, otherwise the Yorkshire pudding will deflate and it loses its dramatic appearance.

Once you remove the Toad in a Hole from the dish you will notice that a lot of the oil is still there. Apparently the fumes from the oil as it gets so hot helps the mix to rise.

Gravy or Gravitude – you will need:

  • 1 onion, finely chopped
  • olive oil
  • balsamic vinegar
  • 1 cup water
  • 3 heaped teaspoons of gravy mix

Start frying the onion in some olive oil. When it starts to go soft add half of the water and keep stirring to brown. Add a dash of balsamic vinegar and cook for another minute or so.

Add the gravy mix (no branding here… but ‘aah!’ should do it) and the rest of the water and cook further until enough water evaporates to create and thick consistency (this will happen quite quickly)

Serve side by side..


  1. Posted January 17, 2011 at 7:00 am | Permalink

    Rich has never made me this I will ask him to. It looks good 🙂

  2. Posted January 17, 2011 at 11:09 am | Permalink

    Om nom, I love a good toad in the hole. Did you use Wudi sausages?!

    • Posted January 17, 2011 at 11:57 am | Permalink

      lol yes we did – this one was very impromptu – so that’s all I had 🙂

      • Posted January 18, 2011 at 1:50 pm | Permalink

        lol ok, i’ll forgive you 😛 you’ll have to make it again with PROPER sausages though! it’ll probably taste completely different!!!

  3. Posted January 18, 2011 at 8:58 am | Permalink

    Mmmm I have to try making this! Thanks for the idea 😀

  4. Posted January 22, 2011 at 9:08 pm | Permalink

    you’re welcome Dav!

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