Toad-In-The-Hole with Onion Gravy
Serve with mashed potato and greens on the side as a simple but tasty supper
This can also be a Yorkshire pudding recipe – just take the sausages out. You can use either gluten-free or normal wheat flour as it works well with both, or make into a veggie toad-in-the-hole. Serve with mashed potato and greens on the side as a simple but tasty supper. The key is timing – if you get this right, it’s really easy to make.
Serves 2 adults and 1 child (8 mini toad-in-the-holes)
Prep 15 minutes
Cook 40 minutes
100g plain flour (gluten-free, spelt or wheat)
1 sprig rosemary
8 organic chipolatas or veggie sausages, halved
1 white onion, sliced
4 garlic cloves, crushed
2 shiitake mushrooms
750ml chicken stock (use veg if vegetarian)
2 tbsp balsamic vinegar
- Preheat the oven to 240C/ 220C fan/gas 9. Pour a teaspoon of olive oil into the base of eight muffin holes in a tin and put into the oven for 10 minutes to heat up.
- Mix the milk, flour and eggs together to make the batter, then chop up the rosemary into small pieces, mix into the batter and pop into the fridge until you are ready to use it.
- Put two halves of the sausages into each of the muffin holes and pop back into the oven for 20 minutes.
- Make the onion gravy by frying the onion in the butter with the garlic until translucent. Add the mushrooms, stock and vinegar then bring to the boil.
- Drop the heat down to medium for 15 minutes and simmer until the toad-in-the-holes are ready to come out the oven. Strain off the onion before serving.
- When the timer for the sausages is up, take them out of the oven carefully as the oil might spit.
- Ladle the batter from the fridge into each muffin hole, filling it to about a centimetre below each rim.
- Put the muffin tin back into the oven for 20 minutes. Don’t open the oven door as it will affect their rise.
- Take out, serve with the gravy and enjoy your masterpiece!