There’s nothing like a comforting toad in the hole, and getting the Yorkshire pudding right can be a challenge – but a simple trick will make it easier
Hearty fare remains firmly on the table as the dreary winter conditions persist. One beloved comfort dish that gets the thumbs up from culinary experts is the classic toad in the hole, reports the Express.
If you’re anxious about nailing the Yorkshire pudding component, there’s a clever trick you can incorporate to guarantee a beautiful rise. In a recent Instagram post, Good Food said: “Is toad in the hole the ultimate comfort food? I think so, and it is delicious, served with plenty of mash and gravy and maybe a few peas on the side for a bit of health.”
The Yorkshire pudding takes centre stage in any toad in the hole, but you’ll want to ensure it turns out airy, well-risen, and golden on the exterior. Mastering this can prove challenging, particularly for those attempting it from scratch for the first time.
When creating Yorkshire pudding batter from the ground up, you’ll only require a handful of ingredients: plain flour, eggs, and whole milk. The key is incorporating the milk gradually to prevent the mixture becoming overly thin and watery.
Nevertheless, the Good Food team revealed a useful technique – letting the batter sit for a period before transferring it to the tin. When adding the mixture to the tray, ensure the vessel is scorching hot.
The Good Food Reel has already clocked up more than 73,200 views, garnering 243 likes and 24 comments. Jay Dee Sweets commented: “I hadn’t made Toad in hole for years, made one for the Grandsons a couple of weeks back. They loved it!”
Jill shared: “Made this today with onion gravy, smashed swede with carrots and some leftover boiled potatoes which I ‘roasted’ in the air fryer. It was delicious.”
Here’s the way to create toad in the hole from the ground up, without fretting over a soggy Yorkshire pudding.
Toad in the hole
Ingredients
- 12 chipolatas
- One tbsp sunflower oil
For the batter
- 140g plain flour
- Two eggs
- 200ml semi-skimmed milk
Method
Preheat your oven to 220C/200C fan/gas 7. Place the chipolatas in a 20 x 30cm roasting tin along with the oil and bake for 15 minutes until golden brown.
While they’re cooking, prepare the batter. Pour the flour into a bowl with half a teaspoon of salt, create a hollow in the centre and break the eggs into it.
Using an electric whisk, combine everything together, then gradually pour in the milk whilst whisking continuously. Set aside until the sausages have turned a lovely golden colour.
Take the sausages out of the oven – exercise caution as the fat will be extremely hot – but if it’s not bubbling away, place the tin on the hob briefly until it reaches that temperature.
Add the batter mixture, move to the oven’s top shelf, then bake for 25 to 30 minutes until puffed up and golden brown. Enjoy with gravy and your preferred vegetables.





