A classic British comfort food featuring juicy sausages nestled in a golden, puffy Yorkshire pudding batter that rises dramatically in the oven. This hearty, satisfying dish is crispy on the outside and tender on the inside, making it the ultimate weeknight dinner that tastes like home.
⏱️65 min
📊Medium
👥4 servings
🍽️Main
meatfamilybudget-friendly
Ingredients
8 piecespork sausages
140 gplain flour
2 pieceseggs
300 mlwhole milk
4 tbspbeef dripping or vegetable oil
1 tspsalt
0.5 tspblack pepper
2 sprigsfresh thyme
Instructions
1MAKE THE BATTER: In a large mixing bowl, sift together the plain flour, salt, and black pepper to combine evenly and remove any lumps. Create a well in the center of the flour mixture and crack both eggs into it. Gradually whisk the eggs together, then slowly incorporate the flour from the sides while pouring in the milk a little at a time, whisking constantly to create a smooth, lump-free batter. The consistency should be similar to thin cream. Let the batter rest at room temperature for 15-20 minutes, which allows the gluten to relax and helps the pudding rise better.
2PREHEAT THE OVEN: Set your oven to 220°C (425°F) and position the rack in the upper-middle section of the oven. This high temperature is essential for creating the dramatic rise and golden-brown exterior of the Yorkshire pudding. Allow the oven to reach full temperature while you prepare the sausages.
3PREPARE THE BAKING DISH: Place a 9x13 inch (23x33 cm) baking dish or roasting pan into the preheated oven. Add the beef dripping or vegetable oil to the dish and let it heat for 3-4 minutes until it's smoking lightly and extremely hot. The heat of the oil is crucial for creating the signature crispy, golden exterior. Carefully remove the hot dish from the oven using oven mitts.
4ARRANGE THE SAUSAGES: Quickly and carefully arrange the 8 pork sausages in the hot oil in the baking dish, spacing them evenly apart. Work swiftly as the oil is very hot, and be cautious of splattering. The sausages should sizzle immediately upon contact with the oil. Return the dish to the oven for 2 minutes to ensure the sausages brown slightly before adding the batter.
5POUR THE BATTER: Carefully remove the hot baking dish from the oven again and immediately pour the prepared batter evenly around and over the sausages. Work quickly but safely to prevent the oil from cooling down, as the temperature is what creates the puffy rise. The batter should sizzle as it hits the hot oil. Return the dish to the oven immediately and do not open the door for at least 20 minutes.
6BAKE UNTIL GOLDEN: Bake for 25-35 minutes until the Yorkshire pudding has risen dramatically and turned a deep golden-brown color on top and sides. The pudding should be puffed up and crispy on the exterior while remaining slightly tender inside. Resist the urge to open the oven door during cooking as this releases heat and prevents proper rising. The sausages should be cooked through with a temperature of 75°C internal temperature.
7REST AND SERVE: Remove the toad in the hole from the oven and let it rest for 2-3 minutes before serving, though it should still be hot and steaming. Garnish with fresh thyme sprigs if desired. Serve immediately with rich gravy, mustard, and vegetables such as roasted carrots, peas, or beans on the side. The pudding will deflate slightly once removed from the oven, which is completely normal and expected.