Toad in the hole
60 min745 kcal each
Pork sausages baked into a tall, crisp Yorkshire pudding batter, served with onion gravy.
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Plan this recipeIngredients
for 4 servings- Pork sausages8 piece
- Plain flour140 g
- Eggs3 piece
- Whole milk200 ml
- Sunflower oil3 tbsp
- Onions2 piece
- Butter20 g
- Hot low-sodium stock (chicken or beef)400 ml
- Fresh thyme2 sprig
- Salt½ tsp
- Black pepper¼ tsp
Method
Prep 15 min · cook 45 min- Whisk the flour, eggs, milk and salt into a smooth batter and leave it to rest for 30 minutes.
- Heat the oven to 220 °C. Put the oil and sausages in a roasting tin and bake for 15 minutes, until browned and the fat is smoking hot.
- Pour the batter quickly around the sausages and return to the oven for 25–30 minutes. Do not open the door until it has risen and browned.
- Meanwhile fry the sliced onions slowly in the butter for 15 minutes until golden, stir in a spoonful of flour, then the stock and thyme. Simmer for 10 minutes.
- Serve at once, cut into wedges, with the onion gravy.
Nutrition
per servingCal
745
Protein
32g
Carbs
39g
Fat
52g
Of 52g of fat per serving, 15g is saturated.
