Pork, Wensleydale and Cranberry sausages call out for a marriage with Yorkshire pudding for a tip-top Toad in the Hole.  Just add your favourite gravy, mashed potatoes and mushy peas for a plate of comfort food fit for a King or Queen!

Great Yorkshire Toad in the Hole

Prep time: 20 mins
Cook time: 30 mins
Serves 4


6 Pork, Wensleydale and Cranberry Sausages

250g plain flour (gluten free if needed)

3 large eggs

150ml whole milk

150ml water

2 tbsp sunflower oil


  • Sift the flour into a large bowl with a pinch of ground black pepper and make a well in the centre.  Crack the eggs into the well and add about a quarter of the combined milk and water. 
  • Whisk together using either a balloon whisk or an electric whisk, until you have a smooth batter.  Now add the remaining liquid and continue to whisk so that the batter takes on the consistency of single cream.  Leave to rest for 20 minutes.
  • Pour the sunflower oil into a large roasting tin and pop into the oven at 220C for 10 minutes to heat up. 
  • Put the sausages underneath the grill for about 10 minutes, turning half way to brown them evenly. 
  • Remove the roasting tin from the oven and place in the grilled sausages, before pouring over the batter.  Do this as quickly as possible to avoid losing temperature and make sure the oven door is closed until the T-in-the-H is ready to go back in!
  • Place the tin back in the oven at 220C for 15-20 minutes until the toad in the hole has risen and turned golden. 
  • Cut into quarters and plate up ready to eat. Serve up with mushy peas and gravy for a full Yorkshire experience.
  • Enjoy!

Nutritional Info

Serving Size: 267g

Amount Per Serving

Calories: 601kcal

Total Fat: 30g

Saturates: 9.5g

Sugars: 6.3g

Salt: 1.4g

Protein: 27g

Carbs: 56g

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