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British classic

Toad in the Hole with Onion Gravy

Plump sausages in a high, crisp Yorkshire-pudding batter with sweet onion gravy and peas.

MealBritish classicFamily dinnerDinnerHigh protein
Total time1 hour 35 minutes
DifficultyModerate
Community ratingNew recipe
Per serving38.0g protein
Stock food photograph for Toad in the Hole with Onion Gravy
OK
Structure checkedAdaptive recipe data
Serves
4

Scaled live

Ingredients

4 people

Toad in the hole

  • 140 gplain flour
  • 1/2 tspfine salt
  • 4large eggs
  • 200 mlwhole milk
  • 8pork sausages (about 600g)
  • 2 tbspvegetable oil or beef dripping

Onion gravy

  • 20 gbutter
  • 2large onions (about 400g), thinly sliced
  • 1/2 tspfine salt
  • 1 tbspplain flour
  • 400 mlbeef or chicken stock
  • 1 tspWorcestershire sauce
  • 1 tspDijon mustard
  • 1/2 tspdried thyme
  • 1/4 tspblack pepper

To serve

  • 400 gfrozen peas

Per serving

909 kcal38.0g protein66g carbs56g fat

Nutrition calculated from 16 of 16 ingredients

Approximately 710 kcal, 31g protein, 61g carbohydrate, 38g fat and 7g fibre per serving.

Clear and checked

Method

  1. 01

    Whisk the flour and salt

    30 min

    Whisk the flour and salt in a bowl. Make a well, add the eggs and whisk from the centre, gradually drawing in flour. Slowly whisk in the milk to make a smooth batter. Pour into a jug and rest for 30 minutes at room temperature.

  2. 02

    Heat the oven to 220°C fan

    15 min

    Heat the oven to 220°C fan. Put the sausages and oil in the metal tin and roast for 15 minutes, turning once, until the sausages are beginning to brown and the oil is extremely hot.

  3. 03

    Working quickly

    28 min

    Working quickly, pull the oven shelf out, turn the sausages and pour the batter around them. Return the tin immediately and bake for 25-30 minutes without opening the door, until the batter is risen, crisp and deep gold. The sausages must reach at least 75°C.

  4. 04

    While it bakes

    15 min

    While it bakes, melt the butter in the frying pan. Add the onions and salt and cook over medium-low heat for 15 minutes until soft and golden.

  5. 05

    Stir the flour

    7 min

    Stir the flour into the onions for 1 minute. Gradually add the stock, then Worcestershire sauce, mustard, thyme and pepper. Simmer for 6-8 minutes until glossy.

  6. 06

    Boil the peas

    3 min

    Boil the peas for 3 minutes and drain. Bring the whole toad in the hole to the table immediately; divide into four and serve with peas and onion gravy.

Equipment check

6 items required

  • Metal roasting tin, about 30 x 20 x 5cm
  • Mixing bowl
  • Whisk
  • Jug
  • Large frying pan
  • Saucepan

Dietary and allergen note: Contains gluten, egg and milk. Check sausages, stock and Worcestershire sauce for allergens.

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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