Make this classic British dish, toad in the hole, when you want the ultimate comfort food. Yorkshire pudding is topped with creamy mashed potatoes, hearty bratwursts, and homemade gravy for a complete meal.
Toad in the Hole
Ingredients
Yorkshire pudding
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 3 large eggs
- ¾ cup milk
- ¼ cup clarified butter or shortening
Mashed potatoes
- 1 lb Yukon gold potatoes
- 1 teaspoon salt
- ¼ cup heavy cream
- 2 tablespoons butter
- salt to taste
Gravy
- 2 tablespoons butter
- 1 tablespoon flour
- 1 tablespoon Cognac
- 1 cup beef broth
- salt and pepper
Remaining ingredients
- 2 links bratwursts
Instructions
- Prepare Yorkshire pudding. Sift together flour and salt in a medium bowl. Whisk together eggs and milk in another bowl. Add flour and salt to the egg mixture and mix until just incorporated. Cover and let rest for at least 30 minutes at room temperature or in the refrigerator overnight.
- Preheat oven to 450 degrees F.
- Prepare mashed potatoes. Peel potatoes and cut into medium size chunks. Place in a medium pot and cover potatoes with cold water. Season water with 1 teaspoon salt, cover the pot, and bring to a boil over high heat. Cook until potatoes are fork tender, about 15 minutes.
- While the potatoes are cooking, heat heavy cream until warm. Drain potatoes and mash until smooth. Add butter, stirring until melted. Slowly add heavy cream until potatoes are creamy. Season with salt and set aside.
- Make the gravy. Melt butter in a medium saucepan over medium-low heat. Sprinkle flour and whisk together until well combined. Add beef stock and cognac and bring to simmer. Continue to cook for 4-5 minutes or until thickened. Season with salt and pepper.
- Preheat cast iron pan in oven for 10 minutes. Carefully pour clarified butter or shortening into the hot pan and return to the oven for about 2 minutes or until smoky. Pour batter into pan and bake for 15-20 minutes or until puffed and dry.
- While Yorkshire pudding is baking, cook bratwursts on the grill, stove top or in the oven until warmed throughout. Slice and keep warm.
- Remove Yorkshire pudding from the oven and top with mashed potatoes, bratwursts, and gravy. Serve immediately.
Notes
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The Inspiration
Having cooked for people from many different backgrounds, I have had the opportunity to experiment with various cuisines. Asian, American, Mexican, Italian, Mediterranean, and Indian dishes often find their way into my menus for my personal chef clients, but there are many cuisines that I am still learning. Those include African, Caribbean, and English, just to name a few. So today, I'm going back to basics and cooking up a classic but delicious English dish, toad in the hole. I was convinced that I had to make this dish once I saw a chef prepare it on the Food Network and I can honestly say, I have no regrets! Buttery Yorkshire pudding topped with mashed potatoes, German bratwursts, and old-school gravy - nothing beats that combination.
The Ingredients
- Milk: Provides moisture and liquid to the Yorkshire pudding batter while also adding a creamy richness. Use whole milk for the best results.
- Eggs: A crucial binding agent in the pudding batter. They help hold the ingredients together and provide structure to the pudding as it bakes.
- All-purpose flour: The main dry ingredient in the Yorkshire pudding batter. It provides structure, stability, and thickness to the mixture. The proteins in the flour form gluten when mixed with liquids, which gives the pudding its characteristic rise and a slightly chewy texture.
- Yukon gold potatoes: For extra creamy mashed potatoes, use Yukon gold potatoes which have a high starch content and buttery texture. You can also use Russet potatoes or Idaho potatoes.
- Cognac: Although alcohol is not required to make the gravy, it does add another flavor to the sauce. You can omit it if you prefer.
- Bratwursts: There are many different types of bratwursts, which you would like to serve with this dish is up to you.
Tips on How to Make the Best Yorkshire Pudding
I've made Yorkshire pudding once before in a muffin pan with some success but I was determined to perfect it this time around. Yorkshire pudding is made from only four ingredients: flour, milk, egg, and salt. Though the recipe is simple, there are several steps in the method that you should follow in order to have the perfect Yorkshire pudding.
Firstly, let the batter rest for 30 minutes after mixing. This allows the pudding to rise taller and become airy in the oven. I've read that it's even better if the batter rests overnight so if you have the time and patience, go ahead and let it rest overnight.
Secondly, make sure to preheat your cast iron skillet, pan, or baking dish in the oven before adding the batter. Preheat your oven to 450, then preheat your skillet for 10 minutes.
Lastly, make sure the oil you are using is hot, hot, hot. Avoid using olive oil, and opt for more saturated fats like clarified butter or shortening (no one said this dish was healthy!) Pour into the preheated pan and preheat the oil. Doing this allows the pudding to have the most beautiful crust once it finishes baking.
I was ecstatic when I saw my beautifully risen pudding out of the oven. Sadly, it does tend to sink immediately out of the oven but it's the initial rise that counts!
Top that beauty with some bangers, mash, and gravy and you're all set. You could put in the extra effort and make gravy from scratch for extra deliciousness.
I could have the Yorkshire pudding alone it was so darn delicious. Buttery, airy, with a golden crisp bottom, it was hard to stop it. Next time I see a toad in the hole on a menu, I won't hesitate to order it!
FAQs
Can I buy store-bought mashed potatoes and gravy instead?
Absolutely! The most important element of this dish is the Yorkshire pudding so you can absolutely skip the hassle of making mashed potatoes and gravy from scratch.
Is it okay if my pudding batter is lumpy?
Yes, it's fine if there are small lumps. You can also blend the batter for a quicker method. Just make sure to rest the batter for 30 minutes afterward.
For more comfort dish inspiration check out this creamy mustard chicken with bacon sauce!
Marguerite Garton
Must try it!
Cherry on My Sundae
You definitely should!
Moira Schuster
Too many things going on at once!
Cherry on My Sundae
If it makes it easier you make the yorkshire pudding batter and gravy the day before. Then the next day, 1. make the mashed potatoes. 2. heat up the gravy and keep warm. 3. cook the sausage and keep warm. 4. bake the yorkshire pudding.
You can always make everything except the yorkshire pudding and heat it all up later. The yorkshire pudding should be served fresh though for best results.
Dawn Pondish
This is like a dutch baby and is easily modified with any leftovers savory or sweet.
Cherry on My Sundae
Very true!
Michelle Ferris
Why on earth would you use beef gravy on sausage ? It is easy to make sausage gravy!
Cherry on My Sundae
You can absolutely make sausage gravy but I used cured bratwursts and typically you use fresh crumbled sausage to make sausage gravy. It's not a bad idea to skip the bratwursts and serve the yorkshire pudding with sausage gravy too!