Toad in the Hole With Caramelised Red Onion Gravy

4 servings
40 Minutes

It’s Autumn. It’s cold. What more could you wish for than the ULTIMATE comfort food – Toad in the hole?! If you've never heard of it before, its essentially a huge yorkshire pudding with sausages baked into it. It’s quick and easy and guaranteed to warm your cockles and put a smile on your face on a dark evening.


This is a brilliant British classic - when us Brits do stodge, we do it well!


The gravy here is great too, the caramelised red onions pack a punch and make up in the flavour department for the lack of meat juices that would usually underpin a stonking gravy. It also means it is super easy to convert this recipe to a veggie one, as long as you have some decent veggie sausages.


I like to serve this with roasted carrots and petit pois peas, but pick whatever is your favourite veg and enjoy!

Toad in the Hole With Caramelised Red Onion Gravy

Recipe details

  • 4 servings
  • Prep time: 10 Minutes|Cook time: 30 Minutes|Total time: 40 Minutes

Ingredients

For the toad in the hole

For the gravy

Instructions

For the yorkshire pudding batter

Whisk together the flour, milk, eggs and salt in a large bowl, it should look like double cream so you may need to add a touch more flour or milk to get it just right. Leave to chill in the fridge for AT LEAST an hour. I like to make this in the morning or even night before cooking but as long as it has time to chill through and let the flour swell, we’re all good
30 mins before you want to eat, preheat the oven to 200°C
On the hob, lightly brown the sausages all over in a metal or enamel deep sided baking tray. Add 2 tbsps of veg oil to the tray and place it in the oven for 5 minutes to warm the oil
After 5 minutes, quickly pour in the cold batter mix, straight from the fridge. The secret to a great rise on your Yorkshire pudding is to really shock the mixture from cold to hot. Quickly add the tray back into the oven for 20 minutes, and don’t open the oven door in this time!
Meanwhile, slice the onion and fry off in a bit of olive oil until translucent
Once transparent, add the brown sugar and balsamic vinegar, allow to bubble and let the sugar caramelise nicely
Add the plain flour and mix through with a wooden spoon, for a couple of minutes, cooking off the flour. Slowly add the warm stock, stirring constantly, add the thyme and bubble until thick

Tips

  • Swap the sausages for veggie sausages to make this vegetarian friendly

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@cheese.and.han | Hannah

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