Back

Toad in the Hole

Prep time:
15
mins
Cook time:
20
mins
Difficulty:
Intermediate

Ingredients per 1 portion:

Sausages
4
Sausages
Fresh Thyme
5
Grams
Plain Flour
70
Grams
Balsamic vinegar
45
Millilitres
Vegetable Stock
1
Vegetable Stock
Milk
143
Millilitres
Caster Sugar
5
Grams
Salted Butter
15
Grams
Garlic
1
Cloves
Red Onion
1
Red Onion
Eggs
1
Eggs
1

Preheat the oven to its highest setting- 240-250°C/240°C (Fan)/ Gas 9. Place a generous amount of vegetable oil in the pan.

2

While the oil is heating up, make the batter by whisking the milk, flour and egg as well as a pinch of salt together. Put aside.

3

When the oil is hot, add in the sausages and allow to brown on the outside- this takes about 5 minutes.

4

Next, open the oven and pull out the baking dish halfway out of the oven and proceed to pour the batter over the sausages. Alternatively, take the dish out the oven, pour the batter in and then return to the oven. Be careful while handling the hot oil! Once the batter is in, close the oven door and do not open for at least 20 minutes to allow the Yorkshire pudding to rise.

5

While this is happening, thinly slice the red onions and finely chop or grate the garlic.

6

Add the butter, onions and garlic to a small saucepan on a medium heat and fry for 5 minutes or until translucent.

7

Add in the thyme, vinegar, stock cube and sugar and allow to reduce for 10 minutes. Mix a tablespoon of flour in a little water to get rid of lumps and then add to the gravy to thicken.

8

When the Yorkshire pudding has risen and is crispy and golden, take out of the oven and serve with the onion gravy.

Ready to order? 😲

Explore our recipes!

Try some of our curated recipes and come back for more daily updates.

5
mins
10
mins
Beginner
Ham and Egg Curried Noodles
5
mins
10
mins
Beginner
Moroccan Prawn Rice Bowl
mins
mins
Explore recipes