Toad in the hole with caramelised onion gravy

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• Venisha

  05 April 2011

  Venisha rated and commented on this recipe

  

  Tried this and it came out the texture of light cake??? Probably my error though as i thought the oil produced from cooking the sausages would be enough, it wasn't. Will definitely try it again as the batter was quite nice.

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• Clauds

  16 April 2011

  Clauds commented on this recipe

  Lovely dish but it needs more oil to mix in with the batter. Batter was lovely but a bit dry. Gravy was lovely and worked really well with it

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• Julie-Ann

  20 April 2011

  Julie-Ann rated and commented on this recipe

  

  This was the first time I've made t.I.t.o. And we thought it tasted fantastic!! I'm not an onion fan, so I did whizz it a bit to make it into a smoother gravy and I cooked the batter until it was lightly browner, probably for around 25 minutes and it was not at all dry. We ate with mash and peas

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• Haddyanne

  17 August 2011

  Haddyanne commented on this recipe

  Like other comments - my batter was a bit dry. Tried it again using my usual solid cooking fat rather than olive oil. Excellent result with the batter. I know olive oil is better, health wise, but yorkshire pudding batter really needs beef dripping!! Gravy was beautiful.

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• Cupcake

  27 September 2011

  Cupcake rated and commented on this recipe

  

  This dish was amazing!!!! My first time at making Toad in the hole so I was prepared for some 'teething' problems. My worries vanished when I opened the oven as all went well - I had a lovely batter that rose well plus the sausages did not burn so very happy!!!!! The gravy took ages to make but - it was worth it and was very tasty. My partner loved it - we will definitely be having this for dinner again! Everyone has to try this dish! Enjoy!

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• pfowlis

  20 October 2011

  pfowlis commented on this recipe

  First attempt and ....success!! whole family loved this did keep in for little longer than stated for even crispier batter..well worth the effort for the onion gravy..a family favourite now for sure.

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• libbylee

  29 March 2013

  libbylee rated this recipe

  

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• Gallyb

  19 April 2013

  Gallyb commented on this recipe

  This was lovely, however best to use different fat than olive oil. Otherwise the batter is quite dry.

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Ingredients

• 2 eggs
• 150g plain flour
• 300ml milk
• 2 tsp Dijon mustard or English mustard
• 8 pork sausages
• 1 red onion , cut into thin wedges
• groundnut oil

FOR THE CARAMELISED ONION GRAVY

• 2 onions , halved and sliced
• butter
• 500ml beef stock

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Ingredients

• 2 eggs
• 150g plain flour
• 300ml milk
• 2 tsp Dijon mustard or English mustard
• 8 pork sausages
• 1 red onion , cut into thin wedges
• groundnut oil

FOR THE CARAMELISED ONION GRAVY

• 2 onions , halved and sliced
• butter
• 500ml beef stock

PER SERVING

700 kcalories, protein 27g, carbohydrate 50.9g, fat 44.6 g, saturated fat 15.4g, fibre 3.5g, salt 2.89 g

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