Name: Spicy Chorizo Toad in the Hole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: European cuisine
Ingredients: 6 pcs chorizo sausage (cut into large chunks); 140 g plain flour (sifted); 4 pcs eggs (at room temperature); 200 ml milk (at room temperature); 2 tbsp vegetable oil (plus extra for the tin); 0.5 tsp chili flakes (or to taste); 1 tsp paprika (smoked or sweet); 0.5 tsp salt; 0.25 tsp black pepper (freshly ground)

A savory toad in the hole features plump, golden Yorkshire puddings filled with spicy chorizo sausage, baked to perfection and glistening under warm light.

Classic DishToad in the Hole

Prep: 15 min • Cook: 30 min. A fiery twist on the classic, using spicy chorizo sausage as the 'toad' and a slightly spiced Yorkshire pudding batter. Perfect for those who enjoy a bit of heat, this dish elevates the traditional comfort food with a zesty kick.

Preparation time: 15 min
Cooking time: 30 min
Total time: 45 min
Servings: 6

Instructions

Prepare the Yorkshire Pudding Batter

1Preheat your oven to 220°C (200°C fan/Gas Mark 7).
2In a large bowl, whisk together the sifted plain flour, chili flakes, paprika, salt, and black pepper.
3Make a well in the centre of the dry ingredients. Crack in the eggs and gradually whisk them into the flour, starting from the centre and working outwards.
4Slowly add the milk while whisking continuously until you have a smooth, thick batter. It should have the consistency of double cream. Leave to rest for at least 15 minutes.

Cook the Toad in the Hole

1Pour the vegetable oil into a 12-hole muffin tin or a roasting tin and heat in the preheated oven for 10 minutes until smoking hot.
2Carefully remove the hot tin from the oven and quickly add the chorizo chunks to the hot oil. Return to the oven for 5 minutes to start rendering the fat.
3Give the Yorkshire pudding batter a quick whisk. Carefully pour the batter evenly over the chorizo in the muffin tin or roasting tin.
4Return the tin to the oven and bake for 20-25 minutes, or until the Yorkshire puddings are well-risen, golden brown, and crisp.

Instructions

Prepare the Yorkshire Pudding Batter

1Preheat your oven to 220°C (200°C fan/Gas Mark 7).
2In a large bowl, whisk together the sifted plain flour, chili flakes, paprika, salt, and black pepper.
3Make a well in the centre of the dry ingredients. Crack in the eggs and gradually whisk them into the flour, starting from the centre and working outwards.
4Slowly add the milk while whisking continuously until you have a smooth, thick batter. It should have the consistency of double cream. Leave to rest for at least 15 minutes.

Cook the Toad in the Hole

1Pour the vegetable oil into a 12-hole muffin tin or a roasting tin and heat in the preheated oven for 10 minutes until smoking hot.
2Carefully remove the hot tin from the oven and quickly add the chorizo chunks to the hot oil. Return to the oven for 5 minutes to start rendering the fat.
3Give the Yorkshire pudding batter a quick whisk. Carefully pour the batter evenly over the chorizo in the muffin tin or roasting tin.
4Return the tin to the oven and bake for 20-25 minutes, or until the Yorkshire puddings are well-risen, golden brown, and crisp.

Nutrition Information

Calories: 650 kcal
Protein: 25 g
Fat: 40 g
Carbs: 45 g

Nutrient	Per serving
Calories	650 kcal
Protein	25 g
Fat	40 g
Carbs	45 g

Tips

Ensure your eggs and milk are at room temperature for a lighter, fluffier Yorkshire pudding batter.
The hotter the oil and oven, the better your Yorkshire puddings will rise. Don't be tempted to open the oven door too early!
Serve immediately with your favourite gravy and a side of steamed green vegetables for a complete meal.

Spicy Chorizo Toad in the Hole

Instructions

Nutrition Information

Tips

Variations of Toad in the Hole

Mini Toad in the Hole Bites with Mustard Dip

Gourmet Toad in the Hole with Herbed Batter