Toad in the Hole

Servings: 4
Prep Time: 15 mins
Cook Time: 45 mins - 1 hr
Difficulty: Easy
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Categories: English

Light crispy batter and juicy sausages drowned in a deeply rich and tangy onion gravy. There’s little else more satisfying when all you want to do is fill your heart with gravy. This Toad in the Hole is surprisingly low effort when considering the amount of flavour it gifts you with. Thank you to Jamie Oliver for the Yorkshire pudding batter recipe.

EQUIPMENT

Cookware: Very large oven-proof dish (min. 7″ x 10″), non-stick milk pan (approx. 6″)

Specialist utensils: Balloon whisk, large bowl, kitchen weighing scales, measuring jug

INGREDIENTS

Toad:

3-4 tbsp sunflower oil
8 large sausages
Fresh or dried rosemary

Batter:

285 ml (1/2 pint) milk
115 g plain flour
3 eggs

Onion gravy:

2 red onions
A large knob of butter
1 tsp sugar
1 tbsp of balsamic vinegar
1 chicken stock cube dissolved in 3/4 pint boiling water
A few good dashes of Worcestershire sauce
1 tsp cornflour

METHOD

Preheat the oven to 220C (fan assisted 200C). Locate a bigger-than-you-think-you-need oven-proof dish and pour around 3-4 tbsp of oil in the base. The oil should be enough to coat the bottom of the dish in a thin layer. Add the sausages (which will also release oil as they cook) and place this in the centre of the oven for 20-25 mins, or until the sausages have started to turn lightly golden.
While the sausages are in the oven, measure the flour in a roomy bowl and season with salt and pepper. Whisk the eggs into the milk and pour this eggy-milk mixture into the centre of the flour. Add the milk in stages while whisking to reduce the amount of lumps. Whisk the batter until lump-free and set aside.
If you have the motivation to make this very easy gravy (and it’s well worth it), then add the sliced red onions into a non-stick pan, along with a large knob of butter and the sugar to help with the caramelisation process. Gently sweat down the onions on low-medium heat. Once the onions are turning brown, add the balsamic vinegar and let this reduce ever so slightly. Quickly add the stock. Season with salt and pepper and add 1-2 good shakes of Worcestershire sauce.
Make a slurry by mixing 1 tsp of cornflour with 1-2 tbs of cold water. Stir this though the gravy. Bring back to the boil and turn the heat on low. Leave this to bubble and thicken.
Once the sausages have reached the lightly golden on top stage. Take them out of the oven and turn so that the golden brown side is facing the bottom of the dish. Add the fresh or dried rosemary to the sausages. Now being extremely careful of the hot oil, carefully pour the batter over the sausages and rosemary, watching out for spitting oil. Carefully place this back in the oven and do not open for at least 20 minutes unless you want a flat Yorkshire pudding. Cook for 25-35 mins depending on your oven temperature, or until the batter is golden and the edges deep brown and crisp.
Serve with onion gravy and eat immediately with your choice of sides or salad. This light, crispy batter waits for no person and will deflate like a soufflé as soon as you take it out of the oven.