Yorkshire Toad in the Hole

Posted on: January 22nd, 2014 by Isabels Free From

If you are a fan of all in one pot style of cooking, you’ll be delighted with this recipe! I discovered the recipe in a very old book whilst researching the origins of Yorkshire puddings.  Quick and easy to prepare and great for using leftovers, (savoury or sweet). This is an easy adaptable recipe to suit all tastes and most dietary requirements.

Gluten free Yorkshire toad in the hole



Yorkshire Toad in the Hole

Serve 4-5 very generous portions


3-4 boiled medium size floury potatoes
1 large onions sliced
8-10 Chipolata pork sausages
2 tbsps. of frozen peas
pinch of salt
Freshly ground black pepper

100g Isabel’s Yorkshire pud mix
2 large free range eggs
160ml of milk or substitute


Pre-heat the oven at 200C.

Prepare the Yorkshire pudding batter as directed onto the packaging a set aside until required.

Slice the cooked potatoes ¼” thick.  Use a heavy based frying pan or any pan suitable for oven baking, then place on the hob on a medium heat, drizzle a generous amount of olive or vegetable oil and heat until hot.

Add the sausages and cooked until brown. Then add potatoes and fry until slightly golden. Add the onions and fry until soft. Add salt to taste and dash of freshly ground black pepper.

When the mixture is of a nice golden brown colour,  pour the batter all over as evenly as possible. Place the pan into the oven as quickly as possible and bake for about 25 minutes until well risen, crisp and golden brown. Serve with gravy and vegetables.

Any left overs are delicious serve warm or cold for breakfast or lunch box.

Other Serving Suggestions

There are endless possibilities with this recipe.  You could do it with Mediterranean vegetables, create a vegetarian version or perhaps add chorizo instead of the normal pork sausages. What about creating a scrumptious apple dessert by caramelising apples wedges and pouring batter over, then baking as suggested. serve with cream or ice-cream or both!


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