Toad in the hole

Toad in the hole is one of those delicious, comfort meals perfect for enjoying with a large glass of red wine on an autumnal or winter evening, sat around the fire. Although for children, it seems to be a winner any time of the year. This toad in the hole recipe is served with red onion gravy, greens and cherry tomatoes.

Ideally you want to have the top of the yorkshire pudding crispy, and the inside left quite doughy, although well cooked.

I have prepared it in two ways: one in a rectangular baking tray, and the other as small, individual, round servings.

Use whichever you fancy.

The rectangular baking tray I use for this recipe is 32cm long x 23 cm wide x 5 cm deep.

Don’t get too bogged down with tray sizes. If the tray you use is deeper and narrower, turn down the heat a little and cook for a little longer. The tray I use for the round toad in the holes is a mince pie baking tray.

Toad in the hole

Serves 4

First of all you need to prepare the Yorkshire pudding batter.

100g plain flour

A pinch of salt

2 eggs, medium, beaten

150ml whole milk, semi skimmed milk or soya milk

150ml water

25g coconut oil

8 good quality Lincolnshire or Cumberland sausages

How to prepare the Yorkshire pudding batter

Mix the flour and salt into a bowl, make a well in the centre and add the eggs. Pour in half the milk and water mixture and gradually work in the flour with a spoon, or a blender on low setting until smooth.

Add the rest of the liquid and beat the batter again until it is well mixed and the surface is covered with tiny bubbles, then leave it to rest for at least 30 minutes by covering and placing in the fridge.

While it is resting prepare the sausages.

Heat the oven to 180°C/350°F/Gas mark 4.

Place the sausages on a baking tray and roast for approximately 30 minutes until just turning brown.

Remove from the oven and turn the oven up to 220°C/425°F/Gas mark 7 and place the pan with the coconut oil into the oven which is going to take the yorkshire pudding batter. Leave the pan in the hot oven for 5 minutes or so until the fat begins to show a haze.

Whisk the batter again briefly. Remove the tin with the hot coconut oil from the oven and immediatly pour the batter into it. Add the cooked sausages on top and return to the oven.

Cook for 35 to 40 minutes until well risen, golden brown and crisp on the outside.

Variation

To make individual puddings, use a mince pie tray. Make the batter as in the recipe, heat some oil in each tin until it begins to haze and pour in the batter. Add a sausage broken in half to each tin. Cook for 15 – 20 minutes until the puddings have pufffed up and are golden brown and crisp on the top. Serve them immediately.

Red onion gravy

Toad in the hole is super delicious when served with red onion gravy. While the sausages are cooking in the batter mix follow this recipe:

Knob of butter

2 red onions, sliced thickly

2 cloves of garlic, chopped chunky

200ml red wine or port

2 tbsp balsamic vinegar

Sprig of fresh thyme and rosemary

Melt the butter in a pan and add the onions. Fry on a medium heat for 5 minutes. Add the garlic. Fry for a further 5 minutes. Add the red wine or port, balsamic vinegar, sprigs of thyme and rosemary, bring to the boil and simmer (with the lid off) while the toad in the hole is baking. The idea is to reduce the red wine/port to a thick, gooey sauce. If it reduces too quickly, add a little water, but not too much as you want the gravy to be thick and gloopy.

If the gravy needs to thicken further, turn up the heat a little.

Serve the toad in the hole with fresh vegetables and drizzle generously with the red onion gravy.