Toad in the Hole with Onion Gravy
User Reviews
5
8 reviews
Excellent
Toad in the Hole with Onion Gravy
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Traditional English cooking at its best. Sausages in a Yorkshire Pudding with Onion Gravy loved by young and old!
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Ingredients
For the Batter
- 100 g plain flour 3 ½ oz
- 2 egg
- 150 ml semi-skimmed milk ¼ pint
For the Toad
- 8 pork sausages
- 1 onion finely sliced
- 1 tbsp vegetable oil
- For the gravy:
- 1 onion finely sliced
- 1 tbsp vegetable oil
- 2 tsp flour
- 2 tsp English mustard
- 2 tsp Worcestershire sauce
- 300 ml vegetable stock ½ pint
Instructions
- Pre-heat oven to 220°C. or 200°C fan.
- Place flour in a bowl, add eggs and slowly mix in milk to make a smooth batter.
- Add 150ml (¼ pt) water and beat until smooth.
- Put sausages in an oven-proof baking dish, scatter the onion around them and drizzle the oil over. Avoid onion on top of the sausages as they just burn.
- Roast for 15 minutes.
- Remove from oven, pour over the batter speedily and return to cook for anywhere between 20 – 35 minutes. (Mine took 20 mins).
- To make the gravy, fry the remaining onion for 5 minutes until golden.
- Sprinkle on the flour and cook, stirring until thickened.
- Add mustard, Worcestershire sauce and gradually, the stock, stirring until smooth.
- Serve with the Toad in the Hole and steamed veg.
Notes
- To make this dish slightly less naughty I used low fat sausages which worked very well.
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User Reviews
Overall Rating
5
8 reviews
Excellent
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