Toad in the Hole

It is only in the past year that I have started really doing things properly and making things fully from scratch. Whilst I knew what I should be doing, I never really had the time or the inclination to do it.

I have learned how to make home made Yorkshire Puddings, so I thought yesterday I would extend that knowledge to Toad in the Hole! I acquired a nice home made caramelised roast onion gravy recipe from Delia Smith Online whilst looking for the correct way of starting off Toad in the Hole. I modified things slightly to my own taste and include the recipe below.

For the Yorkshire Pudding batter I used the following:
(which makes 8 x puddings from a special 4 pan tray)

Ingredients:
3 medium eggs
4oz / 100g plain flour
180ml of milk
salt and pepper
sunflower oil

Method:
I measure the milk into a measuring jug, add the eggs and whisk them together. I then weigh the flour and sieve it into the jug a bit at a time whisking in between amounts so there is no lumps. Finish with a good seasoning with salt and pepper.

For Yorkshire Puds: I preheat the oven to gas mark 7/220 oC and put the tray into heat up for about 5 mins. Add the sunflower oil and return to the oven for another 5 mins. Then I pour the batter in and cook for 20 mins or until they have risen and are golden.

Picture of Yorkshire Puds above!


For Toad in the Hole:
8 big sausages or 10 medium ones - good quality ones
Yorkshire Pudding batter (above)
12" x 9" roasting tray - pref non stick

I precooked the sausages in the oven on gas mark 7/220 oC for 10 - 15 mins and then took them out. I checked to see if the sausages had released enough fat and put in a spoonful of sunflower oil to help for the pudding batter to cook sensibly. I turned the hob on and heated the tray underneath to make it really hot and to help cook off the sausages a bit more for about 2 - 3 mins.

I then poured the batter all round the tray and between the sausages and returned it to the oven for 20 mins to cook through. It really is that simple! I started this blog today so I didn't take a picture but we ate it so fast I doubt I could've if I had tried!

Caramelised Onion Gravy (can be made in advance and reheated)
Ingredients:
8oz of onions chopped into circles
2 teaspoons of flavourless oil (groudnut or sunflower)
1 spoon of golden sugar
425ml of boiling water
1 dessertspoon of worcester sauce (add a mix of soy sauce/balsamic vinegar to your taste if veggie)
1 tspn of mustard (I used wholegrain as that is what was in my fridge)
1 1/2 spoons of veg bouillon (I used organic Marigold Swiss)
1 rounded tablespoon of plain flour
Method:
Mix the onions in a bowl with 1 spoon of oil and the sugar. Make sure they are all coated and then spread out on a tray and place on the top shelf of the oven on gas mark 7/220 oC for 10 - 15 mins until they start to go brown/black around the edges on some of them. Remove from the oven.

Make your veg bouillon up with the boiling water, add the worcester sauce and the mustard, mix well.

Put a medium sized pan on your hob and over a medium heat add your onions, the last spoon of oil and wait till they start cooking again. Sprinkle over the spoon of flour and stir with a spoon to cook the flour out. After 2 - 3 mins start adding the stock a little at a time stirring well/whisking. Keep adding until the stock is amalgamated successfully and then pour the rest in stirring briskly. Let it simmer for 5 mins and the gravy will have thickened nicely.

Served with: Mashed potatoes and veg :)