Toad In The Hole With Caramelised Onion Gravy
A British classic, is toad in the hole the ultimate comfort food? Served with a rich, caramelised onion gravy, this dish is perfect for when the weather turns cold.
Servings: 4 People
Equipment
- Hand Mixer
- 8" x 12" Roasting Tin
- Mixing Bowl
- Large Jug
- Sieve
- Large Frying Pan
- Digital Food Probe
Ingredients
Toad In The Hole
- 250 g Whole Eggs 4-5 Whole Eggs
- 250 g Whole Milk
- 200 g Plain Flour
- 4 tbsp Vegetable Oil
- 6 Pork Sausages
Caramelised Onion Gravy
- 1 Large White Onion Peeled & Thinly Sliced
- 2 tsp Caster Sugar
- 2 tsp Balsamic Vinegar
- 200 ml Red Wine
- 10 Sprigs Thyme
- 500 ml Beef Stock
- 2 tsp Worcestershire Sauce
- 30 g Butter
Instructions
Toad In The Hole
- First, we need to make the Yorkshire pudding batter. To do this, place the eggs, milk & flour into a large mixing bowl then mix with a handheld electric mixer (or use a whisk) until combined & smooth.
- Pass the batter through a sieve into a jug, cover with clingfilm & leave in the fridge overnight.
- The next day, preheat an oven to 220°c/200°c fan (428°f/392°f).Pour 4 tablespoons of vegetable oil into an 8" x 12" roasting tin then place into the oven & leave to preheat for 25-30 minutes - the oil needs to be smoking hot.
- Remove the batter from the fridge & season with a pinch of table salt & freshly cracked black pepper. If the batter is a bit thick, thin it out with a splash of water (the batter should have the consistency of double cream).Leave the batter at room temperature whilst the roasting tin is getting hot.
- In the meantime, heat 2 tablespoons of vegetable oil in a frying pan set over a medium heat.
- Once hot, add in your sausages & cook for 1-2 minutes on each side. The sausages need to be lightly coloured on all sides.Remove the sausages from the pan & place onto a plate.
- Carefully take the roasting tin out of the oven & working quickly, pour the batter in then place the sausages on top, spacing them out evenly.Return to the oven immediately & cook for 30-35 minutes. The Yorkshire pudding will be well risen & a deep golden brown. A digital food probe inserted into the sausages should read at least 75°c/167°f.If your oven door hasn't got a window, check the toad in the hole after 25 minutes, turning it around if necessary.
Caramelised Onion Gravy
- The gravy is made whilst the toad in the hole is cooking.To do this, first place the pan that you used for the sausages over a low heat.
- Add in the sliced onions, season with a generous pinch of sea salt then cook until soft & nicely caramelised, stirring regularly. This will take around 15 minutes.Pour in the balsamic vinegar & sprinkle over the sugar then cook for another 3-4 minutes. At this point the onions should be a deep golden brown.
- Increase the heat to high, add in the red wine & thyme sprigs then reduce until sticky.
- Add in the beef stock, bring to the boil & reduce until thick. This will take roughly 3-4 minutes.
- Stir in the Worcestershire sauce & butter then season with sea salt & freshly cracked black pepper.
- Keep the gravy warm whilst the toad in the hole finishes cooking.
- To serve, cut the toad in the hole into four portions, place onto plates & pour over the gravy.
Notes
To cook in an Aga, place the grid shelf onto the floor of the roasting oven & place the roasting tin on top. Cook as above.
The toad in the hole should be served immediately after being cooked.
For best results use fresh eggs & rest the batter overnight in the fridge. If you're short on time, an hour or two would work as well.