Toad in the hole with self-raising flour

Easy Toad in the Hole | Yorkshire Pudding with Self-Raising Flour

Easy Toad in the Hole | Yorkshire Pudding with Self-Raising Flour

This easy toad in the hole recipe will show you how to make the very best toad in the hole using Yorkshire puddings made with self-raising flour. For an attractive, ovenproof dish like mine that can be used both to cook and to serve, check out this quick link! (The previous was an affiliate link for which I earn a commission per purchase.)


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Toad in the hole with self-raising flour

Introduction

Anyone who’s taken more than just a glimpse at this site will know I love to cook Indian food. It might even be clear that I really enjoy cooking French classics as well. And other Asian cuisines. What might not be quite so clear is that I have a real fondness for the classics of my own country.

I really do have a soft spot for English food. The culinary brute of our global community, English food can be remarkably hit or miss. Between us, the Scots, the Welsh and the Irish, we have endless dishes guaranteed to blow your mind. Whether that’s a good thing or not is really up to you.

As a country, we are responsible for fish and chips, cottage pie and the scotch egg. We are also to blame for black pudding, haggis and pie and chips. At least the versions of pie and chips I think of when I think of it. Whether you remember these dishes fondly or not is completely up to you, your history and your palate. But I don’t think it’s unfair to say that our cuisine is very much a love it or hate it kind of deal.

Personally, I love it. I love baking beautiful pies with rich fillings and perfect pastries. I adore black pudding. It’s perfect. Meat and offal and blood and crispiness and savoury, salty umami happiness all over the place. Nothing could be better.

All of these remarkable English dishes some despise, I tend to adore. And toad in the hole is very much among them. Except that very few people despise it. It’s one of very few English dishes I think we can all agree is pretty damned delicious!

Yorkshire Pudding with Self-Raising Flour
Yorkshire Pudding with Self-Raising Flour

About Toad in the Hole

Toad in the hole is one of those wonderful examples of English comfort food. Like bubble and squeak or spotted dick, toad in the hole is known as much for its ridiculous name as it is for being a tasty meal. Yet, just like those two examples, a nice, easy toad in the hole is very satisfying in its own right.

Sausages speak for themselves. They’re just good, honest food. Especially if they’re really great sausages. They just have a way of bringing a juicy, fatty, meatiness you can’t really get anywhere else.

About this Toad in the Hole with Self-Raising Flour Recipe

We’re going to make this easy toad in the hole with self-raising flour. Partly because it genuinely works a treat and partly because it’s a really under-utilised ingredient. Dough made with self-raising flour, unsurprisingly, has a little bit more oomph to it than dough made with plain flour. Although there are absolutely arguments for both.

We’re going to throw a few herbs into this recipe as well. But you really don’t need to. I like to add that little bit of extra flavour to the dish. And I think it looks better. But if you’d prefer to exclude them, by all means go ahead.

Alternatively, you could swap them out for any other herbs you prefer. I’ve leaned on sage because it goes so well with pork. And rosemary and thyme because they’re dynamic and delicious. But if you wanted to throw in some parsley or oregano, you absolutely could.

Yorkshire Pudding with Self-Raising Flour

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Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


The above are affiliate links for which I earn a commission per purchase.


Toad in the hole with self-raising flour

Easy Toad in the Hole | Yorkshire Pudding with Self-Raising Flour

This easy toad in the hole recipe will show you how to make the very best toad in the hole using Yorkshire puddings made with self-raising flour.
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine English
Servings 2

Ingredients
  

  • 6 Pork Sausages
  • 125 g Self-Raising Flour
  • 250 ml Milk
  • 2 Eggs
  • 1 tsp Dried Thyme
  • 1 tsp Dried Sage
  • 1 tsp Salt
  • 2 sprigs Rosemary
  • 1 tsp Black Pepper

Instructions
 

  • Pre-heat an oven to 210c.
  • In an oiled, medium pan, brown the sausages all over. Set them aside.
  • Sift 125g self-raising flour into a large bowl.
  • Add the milk slowly, whisking everything together gradually.
  • Once combined, add the salt and one egg, then whisk together.
  • Add the other egg, along with a tsp black pepper, a tsp thyme and a tsp sage and again whisk everything together.
  • Place the sausages in an suitable sized tray and pour the mix over the top, making sure the sausages are not fully submerged.
  • Place the sprigs of rosemary as you see fit and cook in the oven for 30 minutes.
Keyword pork, pork and chips, sausage, self-raising flour, toad in the hole, Toad in the hole with self-raising flour, yorkshire pudding

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