Today for the entrée of my MARY POPPINS menu, I’m making toad in the hole, a classic British dish made with sausages baked in a Yorkshire pudding. Mary visits the butcher in Chapter 8 of the book and buys “two pounds of sausages—Best Pork,” so when I imagined how the Banks family might have used them, I decided on toad in the hole . . . mostly because I looove Yorkshire pudding and will look for any excuse to make it!

Toad in the hole might look a little intimidating, but it’s actually pretty easy. To start, just whisk some egg, milk, flour, and salt together for your pudding batter. Let it rest in the fridge overnight (that’s the secret to a really eggy Yorkshire pudding). Cook some sausages in a pan in a really hot oven, pour your batter in with the sausages, then it will puff up and get all crispy and delicious. I combined the original Yorkshire pudding recipe I used for my ALL CREATURES GREAT AND SMALL menu with a few tips from Daring Gourmet.

This was so fun! And less fussy than trying to make mini Yorkshires in my muffin tin. I hope to make it again soon!

NOTE: This recipe needs to rest for at east 3 hours (up to overnight).

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Toad in the Hole

“Two pounds of sausages—Best Pork,” said Mary Poppins. “And at once, please. We’re in a hurry.”

— Mary Poppins

 

INGREDIENTS:

 

Makes 1 7.5″ x 11″ toad in the hole

 

INSTRUCTIONS:

1. Crack eggs into a measuring cup. Note the measurement (for me, it was 3/4 cup plus 2 Tbsp).  Pour into a large bowl. Measure out an amount of milk equal to the eggs and pour into the bowl as well. Measure out an amount of flour equal to the eggs and set aside.
2. Add salt to the bowl and beat with a whisk or electric mixer on medium-low speed for 1-2 minutes until thoroughly beaten. Let rest for 10 minutes.
3. Sift in the flour. Beat for about 2 minutes until mixture has no lumps and a texture like thick cream.
4. Let the batter rest for at least 3 hours. It’s even better if you cover and refrigerate it overnight, since this helps develop the flavor. I tried it both ways, and I think the overnight rest is worth it. It gives the pudding a delightfully rich, eggy flavor.
5. Preheat oven to 450°F. Add 1 tablespoon beef drippings to a 7.5″ x 11″ casserole dish and spread it out evenly. Place in the oven for 5 minutes or until it is hot. Evenly space the sausages in the dish and cook in the oven for 7-10 minutes on both sides. Remove the sausages to a plate and set aside.
6. Add remaining beef drippings to the casserole dish (do not wipe out the fat from the sausages) and return to the oven for 5 minutes.
7. Add the sausages back to the casserole dish. Thoroughly whisk cold water into the Yorkshire pudding batter. Pour it all at once into the casserole dish (going around the sausages) and return to the oven right away.
8. Bake for 20-25 minutes or until golden, puffed, and crisp (do not open the oven to check on it for the first 20 minutes, or it won’t puff properly).
9. Serve to the Banks children after an eventful day of running errands with Mary Poppins.

   

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If you like this Toad in the Hole,
you can check out my other MARY POPPINS recipe:
Mrs. Brill’s Bacon Cheddar Chive Scones!