Toad in the Hole with Onion Gravy and Buttered Greens

Foodedo recipe

Toad in the Hole with Onion Gravy and Buttered Greens

Serves 4

75 min

Quantities are kept as written by the author.

Crisp-edged Yorkshire pudding batter baked around juicy pork sausages, served with rich onion gravy and simple buttered spring greens.

Ingredients

14 items

  • 600 gpork sausages8 sausages, such as Cumberland
  • 3 tbspsunflower oildivided
  • 150 gplain flourfor the batter
  • 1 tspfine saltplus extra to taste
  • 1 / 2 tspblack pepperplus extra to taste
  • 4eggsmedium
  • 225 mlwhole milk
  • 75 mlcold water
  • 2brown onionslarge, thinly sliced
  • 45 gunsalted butterdivided
  • 20 gplain flourfor the gravy
  • 500 mlbeef stockmade with 1 stock cube or stock pot
  • 2 tspWorcestershire sauce
  • 300 gspring greenstough stalks removed, leaves shredded
Recipe notes (2)
  1. Note: A metal roasting tin gives the best rise and crispest edges; ceramic or glass dishes tend to heat more slowly.
  2. Note: The batter can be mixed up to 2 hours ahead and kept chilled; whisk it again before pouring into the hot tin.

Method

9 steps

  1. Step 1. Heat the oven to 220°C. Put a sturdy metal roasting tin, about 30 x 20 cm, into the oven with 2 tbsp of the sunflower oil and heat it for 8-10 minutes.

  2. Step 2. Meanwhile make the batter. In a large bowl whisk the 150 g flour with 1/2 tsp of the salt and a few grinds of black pepper. Whisk in the eggs, then gradually whisk in the milk and cold water until smooth and lump-free. Leave to stand for 15-20 minutes while the sausages start cooking.

  3. Step 3. Carefully remove the hot tin from the oven. Add the sausages and turn them in the hot oil, then return the tin to the oven for 15 minutes, turning once halfway, until the sausages are lightly browned. Keep the raw sausages and anything that touched them away from the batter and cooked vegetables, and wash your hands after handling the pack.

  4. Step 4. While the sausages roast, start the gravy. Heat the remaining 1 tbsp sunflower oil and 25 g of the butter in a large frying pan over a medium-low heat. Add the sliced onions with a pinch of salt and cook for 18-22 minutes, stirring often, until very soft and deep golden. Lower the heat if they start catching.

  5. Step 5. Give the batter a quick whisk. When the sausages are ready, pull the oven shelf out partway and carefully pour the batter around them. Return the tin to the oven straight away and bake for 25-30 minutes without opening the door, until the batter is well risen, deep golden and crisp at the edges.

  6. Step 6. Check the sausages are cooked through by inserting a clean probe into the centre of the thickest one; it should read 75°C for 30 seconds, or 70°C for 2 minutes. If needed, return the tin to the oven for a few more minutes and check again.

  7. Step 7. To finish the gravy, stir the 20 g flour into the onions and cook for 1 minute. Gradually add the beef stock, stirring well after each addition so it stays smooth. Stir in the Worcestershire sauce and simmer for 6-8 minutes until glossy and lightly thickened. Season with salt and black pepper to taste.

  8. Step 8. In the last 5 minutes of the baking time, cook the spring greens in a pan of boiling salted water for 4-5 minutes until tender but still bright. Drain well, return them to the pan with the remaining 20 g butter and toss to coat. Season to taste.

  9. Step 9. Rest the toad in the hole for 2-3 minutes so the batter settles slightly, then cut into 4 portions. Serve with the onion gravy spooned over or alongside and the buttered greens on the side.