If you don’t have Yorkshire pudding tins, you can make a single large toad in the hole using a roasting tin or ovenproof dish instead. It will need to cook for 30-35 minutes.
INGREDIENTS
For the Toad in the Hole:
- 8 sausages
- 100g (4oz) plain flour
- 3 large eggs
- 150ml (5fl oz) milk
- 3 tbsp sunflower oil
For the Onion Gravy:
- 1 tbsp sunflower oil
- 1 onion, very thinly sliced
- 2 tbsp plain flour
- 450ml (15fl oz) beef stock
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- ½ tsp balsamic vinegar
- A few drops of gravy browning
INSTRUCTIONS
Step 1: Preheat the oven to 220°C/200°C fan/gas mark 7
You’ll need two 4-hole Yorkshire pudding tins.
Step 2: Roast the sausages
- Place the sausages in a shallow roasting tin.
- Roast for 20 minutes until browned on one side.
Step 3: Prepare the batter
- Measure the flour into a bowl and create a well in the center.
- Add the eggs and beat with a whisk, gradually mixing them into the flour to form a paste.
- Slowly add the milk, whisking until you have a smooth batter that’s fairly runny.
Step 4: Make the Yorkshire puddings
- Add 1 tsp of oil to each hole of the Yorkshire pudding tin.
- Heat the tin in the oven until the oil is piping hot.
- Pour the batter into the tins, then place one browned sausage in the center of each.
- Bake for 15-18 minutes, or until the puddings have risen and are golden.
Step 5: Make the onion gravy
- Heat 1 tbsp oil in a saucepan over high heat.
- Fry the onion for 1-2 minutes, then reduce the heat, cover with a lid, and cook for 15 minutes until softened.
- Add the flour, stirring for 30 seconds to cook it out.
- Gradually add the beef stock, stirring until smooth and lump-free.
- Bring to the boil and then add soy sauce, Worcestershire sauce, balsamic vinegar, and a few drops of gravy browning.
Step 6: Serve
- Serve the toads in the hole piping hot, topped with the onion gravy.
PREP AHEAD
- Batter: Can be made up to 8 hours ahead.
- Onion gravy: Can be made up to 1 day in advance.
Enjoy your hearty meal!
