Toad in the hole is a traditional British dish consisting of sausages in Yorkshire pudding batter - a meal that always goes down well when served with onion gravy and peas. The history of the dish goes back about 200 years, but no-one is really sure where the name came from - a common view is that the sausages look like toad heads peeking out from a crevice in a rock. However scary the name may sound, you can be sure it tastes delicious! Serves 3.
- 4 heaped tbsp plain flour
- ½ tsp salt
- 2 free-range eggs, beaten
- 275ml/10fl oz full-fat milk
- 2 tbsp goose fat
- 6 fat pork sausages
For the gravy
- 2 tbsp oil
- 2 onions, peeled and sliced
- 1 tsp demerara sugar
- 1 tbsp flour
- 500ml hot beef stock
- salt and freshly ground black pepper
- Sieve the flour with the salt into a bowl and make a well in the centre.
- Gradually work in the beaten eggs, then whisk in the milk - the consistency should be like single cream.
- Pour the batter into a jug and leave the it to stand for at least an hour.
- Heat the oven to 220°C/200°C fan/425°F.
- Add the goose fat to a 20x30 cm roasting tin and add the sausages, first snipping any links between them. Roast for 10 minutes.
- Now take the hot tray from the oven and pour in the batter around the sausages. It will spit and spatter when you do this.
- Quickly put the tray back into the oven and roast for about another 30-40 minutes.
- Whilst the toad is cooking, make the gravy by sauteing the onions in the oil, in a nonstick pan. Cook them gently until they are soft - about 20 minutes.
- Now add the sugar, mix well and cook for another couple of minutes.
- Add the flour to the onions and mix well to ensure that all the onions are coated.
- Now slowly pour in the beef stock, stirring all the time, and bring to a simmer as the gravy gradually thickens. Cook on a low heat for 5-6 minutes. Check the seasoning.
- When the toad in the hole is done the batter will have risen, and a knife point stuck in the centre should come away cleanly.
- Cut the toad in the hole in to wedges and serve with the onion gravy and peas.