Toad in the Hole
Pork sausages baked in a tall, crisp-edged Yorkshire pudding batter and served with onion gravy, a traditional British family dinner.
- 150 g plain flour
- 4 pc large eggs
- 200 ml whole milk
- 1 tsp wholegrain mustard
- 8 pc pork sausages
- 3 tbsp sunflower oil
- 2 pc onions
- 15 g unsalted butter
- 1 tsp soft light brown sugar
- 1 tsp thyme
- 400 ml beef stock
- 1 tbsp Worcestershire sauce
- salt
- black pepper
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Add to a shopping listHow the shopping list works →For the batter
- Step 1
Put 140g of the flour (keep the remaining 10g for the gravy) with half a teaspoon of salt in a bowl and make a well in the middle. Crack in the eggs and whisk, gradually drawing in the flour. Pour in the milk in a thin stream, whisking until smooth and about as thick as single cream, then stir in the mustard. Pour into a jug and leave to rest for at least 30 minutes at room temperature, or overnight in the fridge. If chilled, bring it back to room temperature and whisk again before using.
To bake
- Step 1
Heat the oven to 220°C (200°C fan). Pour 2 tablespoons of the oil into a metal roasting tin about 30 x 23cm and heat it in the oven for 5 minutes, until the oil is very hot.
- Step 2
Add the sausages to the hot tin, which should sizzle, and roast for 12 minutes, turning them once, until browned all over.
- Step 3
Whisk the batter again. Take the tin out, close the oven door to keep the heat in, and pour the batter around the sausages in one steady pour. It should sizzle and start to set at the edges straight away. Return the tin to the oven at once.
- Step 4
Bake for 30 to 35 minutes without opening the door for the first 25, until the batter is well risen, deep golden and crisp at the edges, with no wet batter in the centre. It will sink a little when it comes out, which is normal.
For the onion gravy
- Step 1
While the pudding bakes, slice the onions thinly. Heat the butter and the remaining tablespoon of oil in a saucepan over a medium-low heat and cook the onions, stirring now and then, for about 15 minutes, until soft and deep golden brown. Stir in the sugar and thyme and cook for 2 minutes.
- Step 2
Sprinkle in 1 tablespoon of the reserved flour and stir for 1 minute. Add the stock a little at a time, stirring so there are no lumps, then add the Worcestershire sauce. Simmer for 10 minutes, until slightly thickened, and season with salt and pepper. Serve the toad in the hole straight from the oven with the gravy and some greens.
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