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 (30 ml) 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