Toad in the hole: a recipe

Let’s talk about Toad in the Hole – a British classic that absolutely deserves its spot in your Sunday lunch rotation. It’s a comfort food favourite for a reason: golden, puffed-up Yorkshire pudding wrapped around juicy, sizzling sausages, served with a rich, glossy gravy. Simple, nostalgic, and ridiculously satisfying.

This dish is perfect for Sunday lunches, chilly evenings, or when you just want something hearty without too much faff. It's one of those recipes that looks impressive but is actually pretty straightforward, as long as you follow a few key steps. And that mustard beef gravy? Game changer.

---

A few things to know before you start:

• Use proper sausages: I’ve said it before and I’ll say it again. Use good quality ingredients. There are lot’s of low-quality sausages in supermarkets. If you can, go to your local butcher and grab some classic Cumberland, herby Lincolnshire, or something spicy for a twist.

• Get your pan HOT: Yorkshire pudding batter needs intense heat to rise properly and this is absolutely crucial. Pouring the batter into a hot, oily pan is what gives you the rise and those crispy, fluffy edges.

• Don’t open the oven: Seriously. Not even once. That puffed-up, golden dome will collapse if you sneak a peek at the Yorkshire.

• Gravy: Take your time with it. This homemade version is rich, savoury and slightly sweet, with just enough acidity to cut through the richness.

  Now then, let’s get into it.