Toad in the Hole

Toad-in-the-Hole (with Onion Gravy)

Toad-in-the-Hole (with onion gravy)

Recipe by GeeDeeCourse: Main CourseCuisine: BritishDifficulty: medium
Servings

6

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

718

kcal
Resting time for Batter

1

hour 
Total time

55

minutes

True British comfort food, served with red onion gravy. The Lincolnshire sausages give the dish that extra herby taste. Delicious

Ingredients

  • 8 Lincolnshire Pork Sausages

  • 225 g of plain flour sifted

  • 3 large free range eggs

  • 300 ml of milk

  • 3 tbs of olive oil

  • Pinch of salt and pepper

  • 2 large red onions thinly sliced

  • 500 ml beef stock or beef stock cubes in 500 ml of hot water

  • 1 tbsp plain four

  • splash of Worcestershire Sauce

Directions

  • Heat the oven to 200C/400F/Gas Mark 6
  • First make the batter by whisking together the eggs and milk, then add the sifted flour and seasoning.
  • Leave to rest for 60 minutes in the refrigerator
  • Place the baking tray (see notes) in the oven to warm, then add the oil to the tray and place back in the oven for 5 minutes
  • Pull the rack out of the oven and add the sausages to the tray, replace in the oven and let the sausages cook for about 10/15 minutes, turning them so all sides to brown off.
  • Remove the Yorkshire batter from the fridge and give it a quick whisk
  • The baking tray should be very hot by now, pull the oven rack out and pour the batter mix into the tray all around and over the sausages.
  • Carefully push the oven rack back and do not open the oven door for 25 minutes.
  • You can have a peek at 25 minutes to see if the batter has risen nicely and is a nice golden brown. Open the oven door very slowly, check the toad and if you think you need more time close the oven door very gently to avoid a sudden rush of cold air into the oven.
  • For the Onion Gravy
  • Add a knob of butter to a deepish pan and add the sliced onions
  • Sweat the onions off until soft and translucent
  • add the flour and gently combine with the onions, let the flour cook out for a minute or two
  • Gradually pour in the beef stock, stirring continuously, bring to the boil, then turn down to a simmer and let the gravy thicken
  • Stir in a splash of Worcestershire sauce and serve over the Toad in the Hole

Recipe Video

Notes

  • Top Tips
  • ** A metal baking tray is best used for this dish as you want the baking tray and the oil as hot as possible to create a nicely risen crisp Yorkshire Pudding