Toad in the Hole

This recipe features in these meal plans: Family Favourites.

Sausages baked in Yorkshire pudding batter and served with gravy, roasted carrots and a side of broccoli.

Ingredients

  • 1 medium head of broccoli (approx 300g), cut into florets
  • 1 medium red onion (approx 185g), sliced
  • 500g of fresh beef stock
  • 8 premium pork sausages
  • 2 medium carrots (approx 125g each), cut into batons
  • 1 free range medium egg
  • 115g of plain white flour
  • 250ml of milk
  • 1 tsp dried thyme
  • 3 tbsp vegetable oil
  • 2 tbsp wholegrain mustard
  • 2 tsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp brown demerara sugar
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 45 mins
  • Oven temp: 220c
  • Price per person: £1.51
  • Store cupboard: Cook's
  • Calories per serving: 637
  • 5-a-day per serving: 1.9
  • Print Recipe
Toad in the Hole photo
Tasty?

674 cooks think so

Method

  1. Preheat the oven. To make the batter, sift 100g flour into a bowl and add the thyme. Whisk in the egg and gradually stir in the milk until the batter is smooth. Season with salt and pepper and set aside.
  2. Cook the carrots in lightly salted boiling water for 3-4 minutes, or until they begin to soften. Drain and set aside.
  3. Heat 1 tbsp vegetable oil in a frying pan and fry the sausages over a high heat for 3-4 minutes, or until browned. Meanwhile, pour 2 tbsp vegetable oil into a baking tray and place in the oven for 2-3 minutes, or until very hot.
  4. Place the carrots in a baking tray and drizzle with the balsamic vinegar, 1 tbsp olive oil and the sugar. Season with salt and pepper. Carefully add the sausages to the pre-heated baking tray and pour on the batter. Place the toad in the hole on the top shelf of the oven and the carrots on the middle shelf. Cook the toad in the hole for for 25-30 minutes, or until the batter is golden and crisp. Avoid opening the oven door for the first 15 minutes. Cook the carrots for 15-20 minutes, or until the sugar has caramelised. Remove the carrots and cover with foil to keep warm.
  5. Once the toad in the hole and carrots are in the oven, make the gravy. Heat 1 tbsp olive oil in a saucepan and cook the onion, covered, over a low heat for 5 minutes, stirring occasionally. Stir in 1 tbsp flour and cook for 1 minute. Add the mustard, Worcestershire sauce and stock. Bring to the boil and simmer for 10 minutes, or until reduced by one third.
  6. Meanwhile, cook the broccoli in boiling water for 3-4 minutes, or until tender.
  7. Serve the toad in the hole with the roasted carrots, broccoli and gravy.


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