Toad In The Hole

This British classic is something I’ve been eyeing ever since I read Jamie Oliver’s book in 2017. I didn’t attempt it back then as the recipe called for a lot of ingredients that I couldn’t find. Thus the recipe was also buried in a hole like dish! Then one day while browsing through YouTube for dishes I stumbled upon a video. It was of Kitchen Sanctuary and something about it drew my attention. I saw the video and and was surprised to see it was so simple. And I have to say I just loved the way she made the dish, it looked like a breeze.

Talking about this dish, I have to tell you it was so so so delicious! That fluffy Yorkshire pudding with the sausages and the red onion gravy is just too flavourful! If you have some stock and sausages you can make this dish in absolutely no time and effort.

Now about the name that sounds interesting! Toad in the Hole. I wondered what would have lead someone to put this name. While I read about it , it said this dish originated in Northumberland where there are Natterjack toads. So they used to sit inside the holes in the golf course. And would push up the golf balls when it landed inside the cup. This lead the chefs in town to make a dish by the name. There are also suggestions that the sausages inside the risen Yorkshire pudding resembled toads sitting inside a hole with their heads peeking out.

This dish looks dramatic and tastes absolutely smashing. It will be the best choice for your dinner tables.

Toad In The Hole

The British classic with fluffy Yorkshire pudding, sausages and red onion gravy.

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Prep Time 10 mins

Cook Time 50 mins

Batter Resting Time 1 hr

Total Time 2 hrs

Course Main Course, Roasts

Cuisine British

Servings 4 servings

Equipment

• Baking tray

Ingredients

  

Yorkshire Pudding

• 140 gms All-purpose flour
• 4 nos Eggs
• 200 ml Milk
• 6-8 nos Sausages I used bacon wrapped sausages
• 2 tbsp Vegetable Oil
• ¼ tsp Salt
• ¼ tsp Pepper powder

Red Onion Gravy

• 1 tbsp Vegetable oil
• 1 tbsp Unsalted butter
• 2 nos Red onion
• 2 tsp Brown sugar
• 2 tbsp All-purpose flour
• 500 ml Beef stock I used chicken stock
• 1 tsp Worcestershire sauce
• ¼ tsp Salt
• ¼ tsp Pepper powder

Instructions

 

Yorkshire Pudding

• The Yorkshire pudding batter must rest atleast for an hour before pouring into the hot pan. So we start with the same.
• Sieve the flour in to a jug. Make a well in the centre and put the eggs in between. Stir together with a balloon whisk, bringing the flour into the centre with the eggs bit-by-bit.
• Add the milk and combine the batter well. Refrigerate the batter for an hour (up to overnight) to chill. This step is important if you want that rise in your Yorkshire pudding.

Making the Toad In the Hole

• Preheat the oven to 220°C.
• Place the sausages in a large baking dish and drizzle over the oil. Place in the oven and cook for 15-20 minutes, turning occasionally, until browned all over.
• Take the Yorkshire pudding batter from the fridge, add the salt and pepper and mix well again.
• Open the oven, take out the tray (be careful of the hot oil in the tray), pour the batter around the sausages. Put the tray back into the oven, close the door immediately, and bake for 25-30 minutes or untill its golden brown.

Red Onion Gravy

• While the pudding is getting baked we can make the red onion gravy.
• Heat the oil and butter in a pan. Add the onions and sugar into the pan and saute for about 20 minutes or until the onions start to caramelise.
• Sprinkle over the flour and stir to coat the onions. Cook for 2 minutes.
• Add the stock and Worcestershire sauce, season with salt and pepper. Mix well until the gravy thickens.
• Serve the Toad in the Hole with the red onion gravy, sprinkled with sprigs of fresh thyme or microgreens. I served it along-with some roasted baby carrots.

Keyword Red Onion Gravy, Sausages, Toad In The Hole, Yorkshire Pudding