Toad In The Hole with Onion Gravy
Easy Toad In The Hole with onion gravy is a family favourite. A huge crowd pleaser and fool proof if you follow my tips.
Servings 4
Calories 496kcal
Ingredients
- 8 quality sausages
- 4 medium eggs
- 300 mls milk
- 5 grams sea salt
- 225 grams plain flour
- 4 tbsp olive oil or similar
Onion Gravy
- 1 large onion cut into half moons
- 2 tbsps flour
- 500 mls beef stock strong- I use 1 ½ stock cubes/pot
- 1 tbsp olive oil
Instructions
- Preheat the oven to 220 C/ 425 F/ Gas Mark 7. Put 4 tbsps oil in the tin and put the tin in the oven to heat up and get smoking hot. Measure out your 225 grams flour and 5 grams salt into a large mixing bowl or food processor.
- Put the sausages in a very hot frying pan with 1 tbsp of oil and brown for a couple of minutes all you want is to get some colour on them.
- Whisk the 4 eggs into your flour. Don't worry if lumps form just keep whisking and they will disappear. It'll be a stiff batter but if you're mixing them in by hand this way (adding the milk last) stops the lumps forming. If using a food processor then whizz for twenty seconds or so.Add the milk and whisk again until smooth.
- When the tin is smoking hot about 10 mins after the oven reached 220 C then get it out. Put the sausages in the tin if you have browned them separately and moving quickly but carefully pour in the yorkshire pudding batter.
- Put back in the hot oven and bake it for approx 35-45 minutes and deeply golden brown. Do not open the oven door for anything.If the top starts to burn or look too dark too early then turn the oven down a little but don't open the door!
- Meanwhile put the onions back in the frying pan with 1 tbsp of oil and caramelise over a low heat for about 15 minutes. They should start to go a deep brown colour. Sprinkle in the flour and mix through until you can't see it anymore. Add the beef stock and mix well.
- Bring the onion and beef stock up to a simmer and stir whilst it starts to thicken. Allow to bubble away for a couple of minutes. Set aside until you are ready for it.
- Remove the Toad In The Hole from the oven and serve hot smothered in onion gravy.
- Apply to Very Grateful Face
Video
Notes
- I always use a roasting tray to make Toad In The Hole. The metal keeps the temperature high more efficiently. Most important if you want this baby to rise.
- I also make sure it is no smaller than 30 cm x 20 cm tin. Any smaller and the bottom of the yorkshire pudding is too thick. The ideal tray size is 23cm x 33cm
- Make sure the oven is able to be 220 C/428F/Gas Mark 7 if it can't keep that temperature you wont get the rise.
- I recommend you buy an independent oven thermometer so you can accurately know the temperature of your oven. You wouldn't believe how much they fluctuate.
- Don't use self raising flour the pudding won't rise with it.
- The ingredients I use are completely traditional, not a scattering of thyme or a teaspoonful of mustard anywhere.
- I like to keep it plain but well seasoned.
- If the top starts to burn or look too dark too early then turn the oven down a little but don't open the door!
- This is a Toad In The Hole of much batter. I love the wodginess of it but don't under cook it.
Nutrition
Calories: 496kcal | Carbohydrates: 54g | Protein: 17g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 193mg | Sodium: 850mg | Potassium: 513mg | Fiber: 2g | Sugar: 6g | Vitamin A: 390IU | Vitamin C: 2.8mg | Calcium: 140mg | Iron: 4.1mg