Toad-in-the-Hole

What a weird name for a meal! You’ll be pleased to hear that the unique name is due to the appearance of the completed dish, which should look like bangers sticking out of a fluffy Yorkshire pudding. Serve topped with onion gravy, and accompanied by fresh garden peas. 

Serves 4+

This recipe is made using our Toad-in-the-Hole Kit which serves 4+ people and comprises:

• Jolly Posh Traditional Pork Bangers
• Yorkshire Pudding Flour Mix
• Recipe Card (with step-by-step instructions)
• Instructional Video (watch us make Toad-in-the-Hole, and follow along seamlessly with making your own!)

Step 1: Prepare the Batter

Crack four eggs into a mixing bowl and whisk until lightly beaten. Add 355ml (1½ cups) 2% milk into the eggs, and whisk until incorporated. Add half of the Yorkshire Pudding Flour Mix into the egg/milk mixture and whisk together.

Add the remaining Mix and whisk into a smooth batter with air bubbles on the surface. Refrigerate the batter for at least 30 minutes prior to using. Remove from the fridge and whisk again prior to using. 

Step 1: Cook the Toad-in-the-Hole

Preheat your oven to 425oF. Pour two tablespoons of vegetable oil into a baking tray (approx. 8”x12” and 1-2” deep). Place six Traditional Pork Bangers into the tray, pop in the oven and cook at 425oF for 15 minutes.

Working carefully and quickly, remove the baking tray from the oven and place on a heat-proof surface. Position your sausages with the paler side facing up, then gently pour the batter into the baking tray.

Try to avoid pouring batter on top of the sausages, and take care as the hot oil can bubble when introduced to the cold batter.

Once the baking tray is filled with batter, immediately return it to the oven.

Keep the oven door closed and cook for 28-30 minutes, until your Toad-in-the-Hole is set in risen, fluffy, golden brown, and lightly crispy Yorkshire Pudding.

Serve with a side of garden peas and gravy.

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