Prep
40m
Cook
40m
Total
1h 20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Whisk the flour and salt, add the eggs and whisk smooth. Gradually whisk in the milk, then the cold water. The batter should be like single cream. Rest for at least 20-30 minutes at room temperature or fridge. This relaxes the batter and gives a better rise.
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For
4
M
I
Toad in the Hole
6-8
Pork sausages, good quality, thick
2-3
tbsp
Beef dripping, or vegetable oil
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Per Serving
Calories
650kcal
Fat
32g
Carbs
55g
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Use a metal roasting tray or cast iron pan like i did, not ceramic, it holds heat better | Beef dripping gives the best flavour and rise | Don’t overfill the tray, the batter needs room to climb | If the top colours too fast, resist opening the door, colour equals flavour | Reheat slices in a hot oven, never the microwave | Cold leftovers make a great sandwich with mustard the next day | Extra gravy freezes well and saves future dinners
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D
Daniel H
10 days ago
This was lush!! I didn’t make my own gravy so also used granule! Tastes amazing
Like
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S
Steven T
21 days ago
This was superb! The Yorkshire was amazing, didn’t have stuff for the gravy so used a granule one but was great
Like
Reply
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Tyler
21 days ago
Cheers, Steven! Yorkshire glory stands tall, granule amigos and all! 🍽️
Like
Reply
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Prep
40m
Cook
40m
Total
1h 20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Whisk the flour and salt, add the eggs and whisk smooth. Gradually whisk in the milk, then the cold water. The batter should be like single cream. Rest for at least 20-30 minutes at room temperature or fridge. This relaxes the batter and gives a better rise.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
Toad in the Hole
6-8
Pork sausages, good quality, thick
2-3
tbsp
Beef dripping, or vegetable oil
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
650kcal
Fat
32g
Carbs
55g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Use a metal roasting tray or cast iron pan like i did, not ceramic, it holds heat better | Beef dripping gives the best flavour and rise | Don’t overfill the tray, the batter needs room to climb | If the top colours too fast, resist opening the door, colour equals flavour | Reheat slices in a hot oven, never the microwave | Cold leftovers make a great sandwich with mustard the next day | Extra gravy freezes well and saves future dinners
Only visible to you
Made it?
Cancel
D
Daniel H
10 days ago
This was lush!! I didn’t make my own gravy so also used granule! Tastes amazing
Like
Reply
Cancel
S
Steven T
21 days ago
This was superb! The Yorkshire was amazing, didn’t have stuff for the gravy so used a granule one but was great
Like
Reply
Cancel
Tyler
21 days ago
Cheers, Steven! Yorkshire glory stands tall, granule amigos and all! 🍽️
Like
Reply
Cancel
