Toad in the hole with onion gravy and mash
- Prepare
- 1-2 hours
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Nut-free
A classic British winter warmer. It's hard to beat a good toad in the hole on a cold night.
Ingredients
For the toad in the hole
- 225g/8oz plain flour
- 600ml/20fl oz full-fat milk
- 2 free-range eggs
- 2 tbsp vegetable oil
- 8 thick pork sausages
- salt and freshly ground black pepper
For the onion gravy
- 2 tbsp vegetable oil
- 50g/1¾oz unsalted butter
- 2 white onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 sprigs fresh thyme
- 75ml/2½fl oz Madeira
- 500ml/18fl oz beef stock
For the mashed potato
- 1kg/2lb 4oz potatoes, peeled and chopped
- 100ml/3½fl oz full-fat milk
- 100g/3½oz unsalted butter
- salt and freshly ground black pepper
Method
To make the toad in the hole, place the flour in a large bowl and season with salt and pepper.
Whisk the milk and eggs together in a separate bowl, then gradually whisk into the flour. Cover and place in the fridge for at least an hour.
Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a medium-sized ovenproof dish, add the sausages and cook in the oven for 10 minutes. Add the batter and cook for a further 20 –25 minutes, or until the batter has risen and is cooked through.
Meanwhile, to make the gravy, heat the oil and butter in a saucepan over a medium heat and fry the onions for 10 minutes, or until caramelised. Add the garlic and thyme and cook for a further 5 minutes.
Pour in the Madeira, then add the stock and cook for 15–25 minutes, or until reduced to a gravy consistency.
To make the mash, bring the potatoes to the boil in a large pan of salted water. Simmer for 15–20 minutes, or until cooked through.
Drain, then mash the potatoes with a potato masher and stir in the milk and butter and season with salt and pepper.
Serve the toad in the hole with the mash and gravy on the side and some seasonal greens.
