Toad in the hole

Toad in the hole

At Home with Ben
Mark Roper

My grandma made the best Yorkshire puddings. They’re the perfect winter warmer. The secret to good Yorkies is hot fat, so be careful. You need four small earthenware or cast-iron dishes (such as Le Creuset), at least 5 centimetres deep, or you could also make it in a single baking or roasting dish. Place the dishes on a tray, just in case there’s any spillage of hot fat.

These Yorkies are also great with roast beef. This recipe may make more batter than you need, but it’s better to have too much than not enough! You can make the gravy with powder or liquid. It’s nice to have a bit of spinach on the side, but it’s not essential.


Quantity Ingredient
8 thick pork sausages
8 rashers streaky bacon
8 springs rosemary
1 cup vegetable oil
freshly ground black pepper
1 large onion, sliced lengthways
50g butter
1 garlic clove, chopped
400ml thick gravy

Yorkshire pudding

Quantity Ingredient
225g plain flour
pinch salt
3 eggs
200ml milk
200ml water


  1. To make the Yorkshire pudding batter, combine all the ingredients and whisk well so the batter is thin and lump free. Allow to rest for at least 1 hour, ideally overnight.
  2. Preheat the oven to 180°C.
  3. Wrap each sausage with a strip of bacon and fasten with a sprig of rosemary.
  4. Divide the vegetable oil between four ovenproof dishes, place on a baking tray and heat in the oven until just smoking.
  5. When very hot, remove the tray from the oven and carefully place 2 sausages in each dish. Try to stack the sausages against each other, to give the dish a little height – don’t worry too much about it though, it’s just for effect!
  6. Sprinkle with pepper, then pour over enough batter to cover two-thirds the depth of the sausages; you don’t have to use all the batter.
  7. Return the tray to the oven and cook for about 20 minutes. The Yorkshire puddings should rise and be crispy and golden brown.
  8. To make the gravy, gently cook the onion in the butter until very soft and slightly golden. Add the garlic, season with salt and pepper, then add to the prepared thick gravy. Serve hot with the toad in the hole.
At Home with Ben
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