Yorkshire Pudding

mini toad in the hole

Fabulous and fun dinner for the whole family. Don't forget the gravy!


Prep time: 10 mins Cook time: Approx. 20 - 25 mins



  • 12 bangers (see our Bangers recipe on the sausage page)

  • 140g plain flour (about 200ml) - gluten free all purpose flour works as well

  • 4 eggs

  • 200 ml milk

  • pinch of salt

  • pinch of mustard powder (optional)

  • oil or drippings from roast


  • To make the batter, sift the flour into a bowl and whisk in four eggs until smooth. Gradually add the milk and whisk until the mix is free of lumps. Add salt and mustard powder if using, and mix well. Pour the batter into a jug, Cool the mixture in the refrigerator while the over preheats.


  • Set oven to 230C/450F/gas 8. Add a little oil evenly (about a 1/2 a tsp) into each hole of a 12-hole muffin tin and place in the oven to heat through (approx 10 mins).


  • Take the batter from the fridge and give the mixture one last whisk around, making sure there are no lumps.


  • Carefully remove the hot muffin tin from the oven. Pour the batter evenly into the holes. Place the tin back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Opening the oven door too early will cause Yorkshire to not rise properly.


  • Serve immediately. Don't forget the gravy!


  • Alternatively you can cool them and freeze them for up to 1 month.