Equipment
Ingredients
toad-in-the-hole
- 225 g all-purpose flour
- 8 large eggs, room temperature
- 570 ml whole milk
- 15 ml olive oil
- 6 beef sausages
- 75 g beef dripping
- 6 g fresh thyme, leaves only
- 2 g fine salt
- 1 g black pepper
onion gravy
- 50 g unsalted butter
- 200 g yellow onion, sliced
- 15 ml gravy granules
- 15 ml yeast extract
- 400 ml vegetable stock
- 1 g fine salt
- 1 g black pepper
Nutrition (per serving)
Method
In a mixing bowl, whisk the flour, eggs, and milk together until a smooth batter forms.
Cover the bowl and refrigerate the batter overnight to allow the starch to hydrate.
Preheat the oven to 220°C (425°F).
Heat olive oil in a frying pan and brown the beef sausages on all sides.
Place the beef dripping in a roasting tin and heat in the oven until the fat is smoking hot.
Whisk the chilled batter lightly, then stir in the thyme leaves, salt, and pepper.
Carefully place the browned sausages into the hot roasting tin and pour the batter over them.
Bake in the preheated oven for 35 to 40 minutes at 220°C (425°F).
Briefly vent the oven door to release steam, then reduce temperature to 180°C (350°F) and bake for 10 more minutes.
Melt butter in a saucepan over medium heat and sauté the sliced onions for 10 minutes until soft.
Stir in gravy granules, yeast extract, and vegetable stock; bring to a boil, then simmer for 5 minutes until thickened.
Finish the gravy by stirring in the remaining butter, then serve immediately over the rested toad-in-the-hole.
Chef's Notes
- For the best rise, ensure all ingredients for the batter are at room temperature before mixing, even if chilling overnight.
- Do not use a fan setting if possible, as the direct air can collapse the pudding.
Storage
Refrigerator: 2 days — Store leftovers in an airtight container; the pudding will lose its crispness.
Reheating: Reheat in a 180°C (350°F) oven for 10 minutes to restore crispness.
