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Toad in the hole with caramelised red onion gravy

It’s Sunday. It’s cold. What more could I wish for than the ULTIMATE comfort food – Toad in the hole?! It’s quick and easy and guaranteed to warm your cockles and put a Sunday night smile on your face.

The gravy here is great too, the caramelised red onions pack a punch and make up in the flavour department for the lack of meat juices that would usually underpin a stonking gravy. It also means it is super easy to convert this recipe to a veggie one.

30 minutes
1 hour 30 minutes
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Ingredients checklist
For the toad in the hole
120 Gram
300 ml
3 --empty--
6 --empty--
For the gravy
1 --empty--
1 Tablespoon
1 Tablespoon
2 Tablespoon
500 ml
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1. Whisk together the flour, milk, eggs and salt in a large bowl, it should look like double cream so you may need to add a touch more flour or milk to get it just right. Leave to chill in the fridge for AT LEAST an hour. I like to make this in the morning or even night before cooking but as long as it has time to chill through and let the flour swell, we’re all good

2. 30 mins before you want to eat, preheat the oven to 200℃

3. On the hob, lightly brown the sausages all over in a metal or enamel deep sided baking tray. Add a tbsp of veg oil to the tray and place it in the oven for 5 minutes to warm the oil

4. After 5 minutes, quickly pour in the cold batter mix, straight from the fridge. The secret to a great rise on your Yorkshire pudding is to really shock the mixture from cold to hot. Quickly add the tray back into the oven for 20 minutes, and don’t open the oven door in this time!

5. Meanwhile, slice the onion and fry off on a moderate heat in a bit of olive oil, careful not to burn it

6. Once transparent, add the brown sugar and balsamic vinegar, allow to bubble and let the sugar caramelise nicely

7. Add the plain flour and mix through with a wooden spoon, for a couple of minutes, cooking off the flour. Slowly add the warm stock, stirring constantly, add the thyme and bubble until thick

8. Enjoy!