Nelly Elliott

Newcastle based blogger, mama, creative, coffee-only with my oxygen, vegan, plus-size fashion lover and feminist.


Sunday Lunch - Toad in the Hole.

Toad in the hole is a HUGE favourite in my house, I don't make it too often as it is probably not the most healthy of meals and I seem incapable of small portions. This recipe has never failed me, it always rises beautifully and taste light and fluffy with a crisp edge...

N.B This yorkshire pudding recipe can also be used to make around 8 yorkshire puddings in a muffin tin.

Toad in the Hole
  • 125g plain flour
  • 300ml milk (I use skimmed)
  • 2 eggs
  • a bit of salt and pepper to season

  • 8 sausages

  • This is one of the few recipes which I know by heart and it is super easy! When I made it this week I used my kitchenaid for the first time.

    I simply popped the flour salt, pepper and egg in the bowl and turned it onto a low speed (with the whisk attachment) and slowly pored in the milk. I then turned it up to medium for about 2-3 minuted until nice and smooth.

    I then popped the batter in the fridge while I cooked the sausages. I always like my batter to rest in the fridge for a while, I am not sure if there is any actual science to it but I find the Yorkshire pudding rises better.

    I used Richmond Skinless Sausages, but you can use any kind of sausage really.

    I cook the sausages until slightly brown (but not fully cooked) in the oven on 200C, I don't use any extra fat or oil as I find the sausages produce a little oil when they cook.

    Once the sausages are slightly browned I pour in the cold batter (you should get a nice sizzle as it goes in) and then cook for another 30 minutes or so. It depends on your oven as to how long it takes, but I check on it after 30 minutes and check to see if the top is crispy and brown, well risen and comes away from the tin slightly at the sides.

    I served mine with a pile of root vegetable mash and lashing of gravy.

    I was a bit apprehensive about blogging this recipe, purely because I usually stick to things that are sweet and baked, but I might make this a regular feature? A savoury meal post on a Sunday? What do you think? Would it be something you would like to read? Or should I stick to what I know?