Toad in the Hole

Name: Toad in the Hole
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: British
Ingredients: 8 Pork Sausages, about 450–500 g total; 2 tbsp Beef Dripping, or sunflower oil; 140g Plain Flour; 4 large Eggs; 200ml Milk; 1/4 tsp Salt, fine; 2 medium Onions, thinly sliced; 25g Unsalted Butter; 1 tbsp Plain Flour; 400ml Beef Stock; 1 tsp Worcestershire Sauce; Some Salt; Some Pepper (Black)

Toad in the Hole is a comforting British classic: juicy sausages baked into a cloud-like golden batter and served with a rich, savoury onion and beef gravy. Crispy edges, tender pudding interior and a deeply flavoured gravy make this an ideal family meal on a chilly evening.

Toad in the Hole is a comforting British classic: juicy sausages baked into a cloud-like golden batter and served with a rich, sav... Show more

Traditional British Recipe

Health Grade

C · Balanced

Rating

4.0

Time

1 hr

Price

2,56 €

Calories

770 kcal

easy

low carb

low sugar

kid friendly

Method

Slice the onions

Peel the Onions and slice them thinly. Keep the slices as even as you can so they cook at the same pace when you make the gravy.

Whisk the batter

In a large bowl, whisk the Plain Flour, 4 large Eggs, Milk, and Salt until the batter is smooth and pourable. Set it aside to rest for 20 minutes; during that time, you’ll make the gravy and heat the oven in the next steps.

Roast the sausages

Heat the oven to 220° C. Put the Beef Dripping in a roasting tin and leave it in the oven until the fat is smoking hot. Carefully add all 8 Pork sausages and roast for 10 minutes, turning once, until they’re lightly browned.

Bake the pudding

Pull the tin out and work quickly: pour the rested batter around the sausages, leaving the tops peeking through. Immediately return it to the oven and bake for 25-30 minutes without opening the door, until the batter is tall, crisp, and deep golden brown.

Make the gravy

While the pudding bakes, melt the Unsalted Butter in a saucepan over medium heat, then add the sliced onions and cook, stirring often, until soft and golden. Sprinkle in the Plain Flour and stir for about a minute, then gradually pour in the Beef Stock, stirring constantly so the gravy stays smooth. Stir in the Worcestershire Sauce and season with salt and Black Pepper, then let it simmer gently until glossy and thick enough to coat a spoon.