Toad in the Hole with Onion Gravy

A classic British dish featuring sausages baked in Yorkshire pudding batter, served with a rich and flavorful onion gravy. Perfect for a comforting and hearty meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.69/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

8 Sausages (Pork or Vegetarian)(Good quality sausages are recommended)

£3.00

140gPlain Flour(All-purpose flour)

£0.15

4 Eggs(Large)

£1.20

200mlMilk(Full fat milk recommended for richness)

£0.20

50mlWater

2tbspVegetable Oil or Lard(For cooking the sausages and the Yorkshire pudding)

£0.05

2 Onions(Large, thinly sliced)

£0.50

500mlBeef Stock(Or vegetable stock for a vegetarian option)

£0.80

1tbspWorcestershire Sauce(Optional, but adds depth of flavor)

£0.10

1tspBalsamic Vinegar(Adds richness to the gravy.)

£0.05

25gButter(For frying the onions.)

£0.25

1tbspPlain Flour(For thickening the gravy.)

£0.15

To tasteSalt

To tasteBlack Pepper

2sprigsFresh Thyme (optional)(Adds a herbaceous note to the gravy)

£0.30

Total Cost

£6.75

£1.69 per serving

Instructions

1.
**Prepare the Yorkshire Pudding Batter:** In a large bowl, whisk together the flour and a pinch of salt. Make a well in the center and crack in the eggs. Gradually whisk in the milk and water until you have a smooth batter. Allow the batter to rest for at least 15 minutes (or up to an hour) at room temperature. This allows the gluten to relax, resulting in lighter Yorkshire puddings.
2.
**Cook the Sausages:** Preheat your oven to 220°C (200°C fan/Gas Mark 7). Heat 1 tbsp of oil or lard in a large ovenproof dish on the stovetop over medium heat. Add the sausages and brown them on all sides. This will add flavor and color. Remove the sausages from the dish and set aside.
3.
**Bake the Toad in the Hole:** Carefully pour the rested Yorkshire pudding batter into the hot dish, over the oil and any sausage juices. Arrange the browned sausages evenly in the batter. Bake in the preheated oven for 25-30 minutes, or until the Yorkshire pudding is golden brown, risen, and crispy. Avoid opening the oven door during baking to prevent the pudding from collapsing.
4.
**Prepare the Onion Gravy:** While the Toad in the Hole is baking, melt the butter in a large frying pan over medium heat. Add the sliced onions and cook slowly for 15-20 minutes, stirring occasionally, until they are golden brown and caramelized. This slow cooking is key to developing the rich flavor.
5.
**Make the Gravy:** Stir in the flour and cook for 1 minute, stirring constantly. Gradually pour in the beef stock, stirring well to avoid lumps. Add the Worcestershire sauce, balsamic vinegar and thyme sprigs (if using). Bring the gravy to a simmer and cook for 5-10 minutes, or until it has thickened to your desired consistency. Season to taste with salt and pepper. Remove the thyme sprigs before serving.
6.
**Serve:** Once the Toad in the Hole is cooked, remove it from the oven and let it stand for a few minutes before serving. Cut into portions and serve immediately with the rich onion gravy. Enjoy!

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My Notes

Nutrition Information

Nutrition per serving (300g)

750 kcal / 3138 kJ

Carbs

40g

15% of RDA

Fat

50g

71% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

10 g

11% of RDA

Sodium

1000 mg

43% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For extra crispy Yorkshire puddings, make sure the oil in the baking dish is very hot before pouring in the batter.

Do not overmix the Yorkshire pudding batter, as this can develop the gluten and result in tougher puddings. A few lumps are okay.

If the top of the Toad in the Hole is browning too quickly, you can loosely cover it with foil during the last 10 minutes of baking.

Leftover gravy can be stored in the refrigerator for up to 3 days. Reheat gently before serving.

To make the Yorkshire pudding batter ahead of time, store it in the refrigerator for up to 24 hours. Bring it to room temperature before using.

For an even richer gravy, deglaze the pan after browning the sausages with a splash of red wine before adding the onions.

Cooking Equipment

Oven

Stove

Large Ovenproof Dish (approx. 9x13 inches)

Large Frying Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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