Toad in the Hole

Recipe tags

• Family Favourite
• Dinner
• Slow Sundays

Ingredients

• 8 items Pork Sausages
• 1 kg White Potatoes
• 200 g Carrots
• 0.5 head Broccoli
• 1 item Onion
• 200 ml Semi Skimmed Milk
• 25 g Butter
• 1 item Beef Stock Cube
• 50 g Gravy Granules
• 100 ml Sunflower Oil
• 105 g Plain Flour
• 3 items Eggs
• 1 pinch Salt
• 1 pinch Pepper

Method

1. Heat the oven to 220°C/200°C fan/Gas 7. Divide about 80 ml of the sunflower oil between 4 individual ovenproof dishes and add 2 sausages to each. Place in the oven for 15 minutes, turning once, until the sausages are starting to brown and the oil is very hot.
2. Make the Yorkshire pudding batter. Put the flour into a bowl with a pinch of salt and pepper. Make a well in the centre, add the eggs and whisk together. Gradually whisk in the milk until you have a smooth batter. Set aside while the sausages cook.
3. repare the potatoes. Peel and cut the potatoes into even chunks. Place in a large pan of salted water, bring to the boil and simmer for 15–20 minutes until tender.
4. Add the batter. Carefully remove the sausage dishes from the oven. Divide the batter evenly between them, pouring it around the sausages. Return immediately to the oven and cook for 20–25 minutes without opening the oven door, until the Yorkshire puddings are well risen, crisp and golden.
5. Make the onion gravy. While the toad in the holes are cooking, finely slice the onion. Heat the remaining sunflower oil in a saucepan and cook the onion over a medium-low heat for 8–10 minutes until soft and lightly golden. Make up the beef stock cube with approximately 500 ml boiling water, then pour it into the pan. Stir in the gravy granules and simmer for 3–5 minutes until the gravy has thickened. Add a little more water if needed and season with pepper.
6. Cook the vegetables. Peel and slice the carrots and cut the broccoli into florets. Add the carrots to a pan of boiling salted water and cook for 5 minutes. Add the broccoli to the same pan and cook for another 4–5 minutes, until both vegetables are tender. Drain well.
7. Finish the mash. Drain the potatoes thoroughly and return them to the pan for a minute over a low heat to remove any excess moisture. Add the butter, season with salt and pepper and mash until smooth.
8. Serve one individual toad in the hole per person with mashed potato, carrots and broccoli. Spoon the hot onion gravy generously over the mash and sausages.

Notes

• Individual toad in the holes with golden Yorkshire pudding, pork sausages and creamy mash, served with carrots, broccoli and rich onion gravy. A comforting British classic that's perfect for a hearty family dinner.

Tips

• Make the Yorkshire pudding batter before you start the rest of the cooking and allow it to rest while the sausages brown.
• For smoother mash, let the drained potatoes steam-dry in the pan for a minute before adding the butter.
• Add the broccoli to the carrots towards the end of cooking so both vegetables are ready at the same time.
• If the gravy becomes too thick, loosen it with a splash of boiling water.
• Make sure the oil and individual dishes are very hot before adding the batter. This helps the Yorkshire puddings rise properly.

Swaps and substitutes

• Pork sausages: Swap for chicken, turkey, vegetarian or plant-based sausages if you prefer.
• Swap the carrots or broccoli for peas, green beans, cabbage or another favourite vegetable.

Equipment and cleaning

• The Yorkshire pudding dishes are likely to need the most attention. Once they have cooled, soak them in warm soapy water before washing to loosen any baked-on batter or oil. The potato and vegetable pans can be rinsed or soaked while you eat, and wiping the hob soon after cooking will make any gravy or oil splashes easier to remove.