Description
This twist on the British classic Toad in the Hole combines savory sausages baked in a Yorkshire pudding batter, served with a sweet touch of maple-flavored agave syrup and sunny side up eggs for a delightful breakfast experience.
Ingredients
Units
Scale
- 3/4 cups (100 g) wholemeal flour
- 3/4 cups (100 g) spelt flour
- 1/2 tsp salt
- 4 eggs
- 2 1/2 cups (1 pint or 600 ml) milk
- 2 Tbsp vegetable oil
- 8 good quality sausages (e.g., Wendover Royals)
- Maple-flavored agave syrup, for serving
- Eggs, sunny side up, for serving
Instructions
- Preheat your oven to 220°C / 425°F / Gas Mark 7.
- Sift the wholemeal and spelt flours into a large bowl. Add the salt, eggs, and milk, then whisk until the batter is smooth. Set aside to rest.
- Generously grease a roasting pan with the vegetable oil, ensuring you cover the sides as well.
- Place the sausages in the pan and bake in the preheated oven for 10 minutes.
- Carefully pour the batter over the sausages and return the pan to the oven.
- Bake for 25-30 minutes, or until the batter is puffed up and golden brown.
- Serve hot, drizzled with maple-flavored agave syrup and topped with sunny side up eggs.
Notes
The traditional recipe uses plain white flour, but wholemeal and spelt flours add a nutty flavor. Pork sausages are typical, but lamb or beef can be used for dietary preferences. Serve immediately for best texture. Leftovers can be reheated in the oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 25
- Carbohydrates: 35
- Fiber: 3
- Protein: 20
- Cholesterol: 150