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Toad in the Hole


450g Rare Breed Pork Cumberland Sausage

For the batter mix:

  • 250g plain flour
  • 3-4 eggs
  • 300ml milk
  • salt & pepper

Dripping or oil for frying.


Pre heat your oven to 230c.

Make the Yorkshire pudding batter by mixing together the eggs, flour and milk in a bowl.  Add the flour to the bowl, break in the eggs and mix, then add the milk a little at a time. Don't overwork it. It should be the consistency of double cream.

Set aside the pudding mix to stand for a while.

Heat the dripping in a cast iron frying pan or any other oven proof dish. Fry the sausages to brown slightly then take them out of the pan.

Heat the dripping again to smoking hot, then carefully pour in the pudding mix. Place the sausages in the mix and put the pan into the hot oven.

Season the pudding mix with salt and pepper.

Close the oven door and leave for around 15 minutes. When you're ready, open the door to let out the air and close again. Leave for another few minutes until the pudding is nicely browned and risen.

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Rare Breed Pork Sausages (450g)

Rare Breed Pork Cumberland Sausages (450g)


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Hot Tips

Get the oil or dripping as hot as possible.

Don't over mix the batter.