Toad in the hole
Browned pork sausages baked in a puffed, crisp Yorkshire pudding batter, served with a slow-cooked onion gravy.
Method
- 1
Whisk 140 g of the flour with a pinch of salt in a jug. Make a well in the middle, add the eggs and whisk, drawing in the flour.
- 2
Gradually whisk in the milk until the batter is smooth and about as thick as single cream.
- 3
Leave the batter to rest at room temperature.
- 4
Heat the oven to 220°C. Put the sausages and oil in the roasting tin and roast until browned and the fat is sizzling.
- 5
Working quickly, take out the tin and pour the batter around the sausages. It should sizzle as it hits the fat. Return the tin to the oven at once.
- 6
Bake without opening the door until the batter is puffed, crisp and deep golden.
- 7
Meanwhile, melt the butter in a saucepan over medium-low heat and cook the onions with the sugar until soft and deep golden.
- 8
Stir the remaining tablespoon of flour into the onions and cook for a minute.
- 9
Gradually stir in the stock and Worcestershire sauce and simmer until the gravy thickens.
- 10
Season the gravy and serve the toad in the hole straight from the tin, cut into wedges, with the gravy poured over.
Notes
- The fat must be smoking hot when the batter goes in, or the pudding will not rise well.
- A metal tin conducts heat faster than ceramic or glass and gives a crisper, taller rise.
- Keep the oven door shut for the first 20 minutes, as a rush of cool air can make the batter collapse.
Equipment
Metal roasting tin, about 30 x 22 cm, Jug, Whisk, Saucepan