Toad In The Hole Crispy & Fluffy | A Classic British Recipe 🇬🇧

How to create the perfect balance of crispy and fluffy Yorkshire pudding batter enveloping savoury sausages and served with rich red onion gravy. This easy-to-follow recipe will guide you through making this British classic, ensuring a delicious and satisfying meal for any occasion. Whether you're a fan of bangers and mash or simply looking to explore traditional British cuisine, this Toad In The Hole recipe is a must-try!

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➖ Recipe ➖

Toad In The Hole - 

160g (5.6oz) - Plain (All Purpose) Flour 
4 - Large Eggs
220ml (7.4 fl oz) - Semi-Skimmed Milk 
6-8 - Large Pork Sausages 
2 1/2 Tbsp (50ml) - Vegetable Oil 
Seasoning To Taste

Onion Gravy - 

4 - Sprigs Thyme
1 - Sprig Rosemary
1 - Sage Leaf
45g (1.5 oz) - Unsalted Butter, Cubed
2 - Red Onions, Thinly Sliced
1 tsp (6g) - Granulated Sugar
½ Cup (125ml/4 fl oz) Dry Red Wine
2 Cups (500ml/17 fl oz) Beef Stock
2 tsp (10ml) - Worcestershire Sauce
1 tsp (10g) - Dijon Mustard
1 tbsp (20ml) - Balsamic Vinegar
1 tbsp Cornflour (Cornstarch), Mixed with 1 tbsp Cold Water 
2 tbsp (28g) - Cold Unsalted Butter

Method - 

In a bowl, add the flour and eggs and whisk to combine. Pour in the milk and whisk until smooth. Some lumps are okay. Store in the fridge for 1 hour up to 24 hours; for best results, allow to rest in the fridge overnight. 

Preheat oven to 220.c - 430.f. 

Add the vegetable oil and sausages to a large baking dish or roasting pan with high sides. Place in the oven for 15 minutes, flipping once, until browned all over. 

Remove the Yorkshire pudding batter from the fridge and season to taste with salt and pepper. 

Remove the baking dish from the oven and place it on a wire rack or oven-proof surface. Pour over the cold batter and make sure the sausages are spread evenly. Immediately return the dish to the oven and bake for 22-25 minutes or until fluffy, crispy, and golden. 

Onion Gravy Method -

Tie the thyme, rosemary and sage into a neat bundle using kitchen string (a bouquet garni). Melt the butter in a large saucepan over medium heat. Add the onion and sugar, then cook, stirring often, for 30 minutes or until caramelised.

Once your onions are caramelised, increase the heat to medium-high. Add the wine and bouquet garni, then bring to a boil. Reduce the heat to medium. Simmer for 5 minutes to reduce the wine. Add the beef stock, Worcestershire sauce and mustard, and season to taste. Reduce the heat to low. Simmer for 15-20 minutes or until it coats the back of a spoon. Remove and discard the bouquet garni.

Whisking constantly, add the balsamic vinegar and the cornflour slurry to the pan. Simmer, whisking constantly, for another minute until thickened. Add the cold butter and whisk to incorporate into the sauce. Season to taste, then add more mustard, if desired

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