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Oxford (United Kingdom)
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Main course
Meat
Food Flavour DNA
Nutritional Values
850kcal
30gProtein
65gCarbs
50gFat
2gFibre
400 gServing
* Per serving · 400 g. May vary.
Allergens
🌾 Gluten
🥚 Eggs
🥛 Dairy
Toad in the Hole
How to order / say it
Say it
Toad in the Hole — [Tohd in the Hol]
Order
Can I get the toad in the hole, please?
Say locally
Sausages in Yorkshire pudding batter, baked until golden.
Why try it?
A heartwarming traditional British dish, it captures the essence of thrift and creativity in English cooking, embodying a rustic comfort that has been cherished for generations in places like Oxford.
How it tastes
The sausages are juicy and savory, while the Yorkshire pudding batter forms a crispy on the outside, soft on the inside base. It's savory and filling, often complemented with onion gravy.
Origin & History — first documented: 1760
Originating in the 18th century, Toad in the Hole was a means to extend meat rations by baking it in batter. It became popular for its simplicity and adaptability, often featured at British dinner tables.
Recipe
Ingredients
- 🥩 400 g sausages
- 🌾 150 g flour
- 🥛 250 ml milk
- 🥚 3 eggs
- 🧂 1 tsp salt
- 🧂 1/2 tsp pepper
- 🫒 50 ml oil
Method
- 1 Preheat oven to 220°C (430°F) and cook sausages until browned.
- 2 Whisk flour, milk, eggs, salt, and pepper into a smooth batter.
- 3 Heat oil in a baking dish, pour in batter, then add sausages.
- 4 Bake for 25-30 minutes until batter is puffed and golden.
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