Preparation time
1-2 hours
Cooking time
30 mins to 1 hour
Serves
Serves 4
Dietary
Vegetarian
From Saturday Kitchen
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
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To make the toad in the hole, place the flour in a large bowl and season with salt and pepper.
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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.
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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.
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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.
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Pour in the Madeira, then add the stock and cook for 15–25 minutes, or until reduced to a gravy consistency.
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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.
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Drain, then mash the potatoes with a potato masher and stir in the milk and butter and season with salt and pepper.
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Serve the toad in the hole with the mash and gravy on the side and some seasonal greens.