Toad in the Hole

A spicy twist on the classic British toad in the hole recipe, combining flavourful chorizo with traditional Yorkshire pudding batter.

Serves 3


  • 3 chorizo, divide each into 4
  • 4 medium-sized eggs (should equate to 200ml)
  • Plain Flour (measure 200ml quantity in a measuring jug)
  • 200ml of full-fat milk


Preheat your oven to 220 degrees and place your sausages on the tray and partially cook them in the oven for about 10 minutes.

Remove the hot chorizo and set aside saving the paprika rich oil from the chorizo. In an ovenproof dish approximately 30cm x 20cm add the chorizo oil, place the dish into the oven to reheat your oil.

Whilst the oil is heating in the oven, start your batter. Taking your measured plain flour, milk and eggs, whisk the ingredients together in a bowl until smooth. Once this is done, remove the dish with the oil from the oven, pour an inch thick layer of batter into the oven dish and lay the chorizo out however you like and then pour the rest of the batter into the dish and place the dish back into the oven for 20-25 minutes but reducing your heat to 200 degrees only.

Once done, your batter should have risen beautifully and you will have a combination of crispy Yorkshire pudding batter on the top and a slightly softer texture encasing the sausages.

Serve with gravy and try not to eat the whole thing yourself.