---
title: Classic Toad in the Hole
description: Sausages baked in a towering, crispy Yorkshire pudding batter, served with rich onion and balsamic gravy.
servings: 4
prep time: 15 minutes
cook time: 50 minutes
source: https://www.jamieoliver.com/recipes/pork/classic-toad-in-the-hole/
tags:
  - mains
  - british
  - comfort-food
  - pork
---

= Yorkshire Pudding Batter

In a #large mixing bowl{}, whisk together @plain flour{115%g}, @milk{285%ml}, @eggs{3}, and a pinch of @sea salt{1%pinch} with a #whisk{} until completely smooth and lump-free. Set the batter aside to rest while preparing the sausages.

= Toad in the Hole

Preheat your oven to its highest setting (240-250°C / 475°F).

Add @sunflower oil{2%tbsp} to a metal #roasting tin{} (about 25x30cm). Place on the middle shelf of the oven, with a #larger baking tray{} underneath to catch any drips. Heat until the oil is smoking hot.

Carefully add the @pork sausages{8} to the hot tin. Roast until lightly golden on all sides, about ~{5-10%minutes}.

Carefully remove the tin from the oven. Quickly pour the rested batter over and around the sausages, and scatter @fresh rosemary{4%sprigs} on top.

Immediately return the tin to the oven and bake for ~{20-25%minutes} until risen, golden, and crisp.

> Important: Do not open the oven door for at least the first 20 minutes, or the Yorkshire pudding may collapse.

= Onion Gravy

While the toad in the hole is baking, melt @unsalted butter{30%g} in a #saucepan{} over medium heat.

Add finely sliced @red onions{2} and minced @garlic{2%cloves}. Cook gently for ~{5%minutes} until soft, sweet, and translucent.

Pour in @balsamic vinegar{6%tbsp} and simmer until reduced by half.

Sprinkle in @vegetable stock powder{1%tbsp} and pour in @water{250%ml}. Simmer gently for ~{10%minutes} until you have a rich, savory gravy.

Serve the toad in the hole immediately at the table with the warm onion gravy, mashed potatoes, and greens.