Delia Smith Toad In The Hole Recipe

Delia Smith’s Toad in the Hole is a comforting British classic made with golden Yorkshire pudding batter baked around juicy sausages. The batter rises beautifully in the oven, creating a crisp, airy exterior with a soft, fluffy centre that soaks up rich gravy perfectly. It is a straightforward recipe that even beginner cooks can master with confidence. From start to finish, the dish takes about 50 minutes and delivers a hearty, satisfying meal.

Ingredients

For the Sausages

8 good-quality pork sausages
1 tablespoon vegetable oil

For the Yorkshire Pudding Batter

110g plain flour
2 large eggs
275ml milk
½ teaspoon salt
Freshly ground black pepper

How to Make Delia Smith Toad In The Hole Recipe

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a sturdy roasting tin in the oven while it heats so the oil becomes very hot before the batter is added.
Brown the sausages: Add the vegetable oil to the hot roasting tin and place the sausages in it. Return the tin to the oven and cook for about 10 minutes until the sausages start to colour.
Make the batter: In a large bowl whisk the plain flour, eggs, milk, salt, and pepper together until smooth and lump free. Let the batter rest for about 10 minutes for the best rise.
Add the batter: Carefully remove the hot tin from the oven and quickly pour the batter around the sausages. The oil should sizzle as the batter hits the pan.
Bake the dish: Return the tin to the oven and bake for 25 to 30 minutes until the batter has risen well and turned deep golden brown.
Cool slightly and serve: Allow the toad in the hole to rest for a few minutes before slicing. Serve immediately while the batter is crisp and airy.

Tips for the Best Toad In The Hole

Why is my batter not rising properly?

The oil and roasting tin must be very hot before adding the batter. This sudden heat helps the batter puff up quickly.

Should the batter rest before baking?

Yes, resting the batter for around 10 minutes allows the flour to absorb the liquid, giving a lighter and more stable rise.

Can I use different sausages?

Absolutely. Pork sausages are traditional, but beef or herby sausages also work well and add extra flavour.

How do I keep the pudding crisp?

Serve it immediately after baking. Yorkshire batter softens quickly if left sitting in the tin.

Serving Suggestions

Serve with rich onion gravy
Pair with creamy mashed potatoes
Add buttered peas or steamed greens
Enjoy with roasted carrots and parsnips

Storage

Room Temperature

Toad in the Hole is best served fresh. If needed, it can sit at room temperature for up to 2 hours before storing.

Refrigerator

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven so the batter regains some crispness.

Freezing

Allow the dish to cool completely, then freeze portions for up to 2 months. Reheat from frozen in the oven until hot throughout.

Nutrition

Calories: 380 kcal
Carbohydrates: 22g
Protein: 16g
Fat: 25g
Saturated Fat: 8g
Sodium: 760mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Why is it called toad in the hole?

The name comes from the appearance of sausages poking through the baked Yorkshire pudding batter, which resembles toads peeking out of a hole.

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. Stir it well before pouring it into the hot tin.

What type of sausages work best?

Traditional British pork sausages give the best flavour, but any high quality sausage can be used.

Can I cook this in a smaller dish?

Yes, but make sure the sausages sit in a single layer and the batter is not too deep so it cooks evenly.