Individual Toad in the Hole (aka Sausages Baked into a Yorkshire Pudding)

I never even heard of toad in the hole as a child. I may have heard it referred to but I always thought that it referred to Toad of Toad Hall of The Wind in the Willows. I was quite surprised to discover it was a joyous and simple concoction of sausages roasted in Yorkshire batter. It is a favourite now, especially for one the days start closing in in Autumn and Winter. 

How to Make the Perfect Toad in the Hole

My recipe for this is very simple but there is are caveats

 – it is very important to allow the batter to rest once you have made it, for at least an hour, or overnight

 – cook the batter from room temperature for best results. If resting in the fridge overnight allow the batter to come to room temperature before you bake it.

 – for best results and a perfect rise, it is best to preheat the tin also.

This recipe makes enough for two individual toads with two sausages each. Or if cooking for one as I was, enough for one toady and a big Yorkshire pudding for later. I often cook for one, almost always. I choose to cook because I enjoy it, it helps me relax and remove myself from the days stresses, and the results are delicious. I cook for pleasure, during and after. And the anticipation!

Alternative toads: I have also made this with the cocktail cooking chorizo sausages in a muffin tray. They were so cute I half wanted to tuck them up in bed instead of eating them. Chunks of pumpkin in place of sausages also works well as a toad alternative, even better, wrap the pumpkin in bacon. 

RECIPE: Toad in the Hole

Individual Toad in the Hole
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Individual Toad in the Hole


  • 1 egg
  • 50g plain flour, sifted
  • pinch of salt
  • 150ml whole milk
  • 2 sausages
  • one small tray that will accomodate two sausages and wiggle room
  • neutral oil or - traditionally - lard, you can substitute duck fat


  • Whisk together the salt, egg, milk and flour until there is no lumps and leave covered at room temperature for an hour.
  • Preheat your oven to 200 deg C and lightly roast the sausages in a little oil / fat until they are starting to brown.
  • Remove the sausages and add more fat, it should cover the whole of the bottom of the pan (or you won't get a nice crisp bottom). Heat in the oven then add the sausages and pour in the batter until it comes half way up the sausages. If you are not making two toads, pour the leftover batter in another small tin with fat to cook a Yorkshire pudding. You won't regret it!
  • Roast for 20 minutes, in which time the pastry will puff up and crisp.
  • Eat with gravy and lots of it. Delicious!




    Written by Niamh
    Cooking and travelling, and sharing it all with you.