Ultimate toad-in-the-hole with caramelised onion gravy

Ultimate toad-in-the-hole with caramelised onion gravy

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(15 ratings)

Prep: 20 mins Cook: 40 mins plus 2 hrs resting

Easy

Serves 4 - 6
Wrap fat sausages in streaky bacon for a posh version of a British classic - perfect comfort food for the whole family

Nutrition and extra info

Nutrition: per serving (6)

  • kcal612
  • fat34g
  • saturates11g
  • carbs42g
  • sugars13g
  • fibre3g
  • protein26g
  • salt3g
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Ingredients

  • 140g plain flour
  • 4 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml semi-skimmed milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tbsp wholegrain mustard
  • handful of woody herbs, leaves picked and chopped (we used 6 sage leaves, 4 rosemary sprigs and 4 thyme sprigs), plus a handful, fried until crispy, to serve (optional)
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 8 rashers smoked streaky bacon
  • 8 fat sausages (we used Cumberland but use your favourite variety)
  • 2 red onions, cut into wedges
  • cooked green vegetables (optional), to serve
  • mash (optional), to serve

For the gravy

  • drizzle of sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 red onions, halved and thinly sliced
  • 1 tbsp golden caster sugar
  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tbsp plain flour
  • 250ml red wine
  • 500ml chicken or beef stock

Method

  1. Tip the flour into a large jug or bowl. Crack in the eggs, one at a time, whisking as you do. Pour in the milk and continue whisking until you have a smooth, lump-free batter. Add the mustard, herbs and some seasoning, then cover and set aside for 2 hrs, or chill overnight.

  2. Heat oven to 220C/200C fan/gas 7. Heat the oil in a large metal roasting tin or enamel baking dish, roughly 30 x 22cm, with high-ish sides. Wrap a rasher of bacon around each sausage and pop them in the dish with the onion wedges. Place on the middle shelf of the oven (make sure the top shelf is removed to allow space for the batter to rise later). Cook for 15-20 mins until the sausages and bacon are browning and sizzling.

  3. Meanwhile, make the gravy. Drizzle a little oil into a saucepan. Add the sliced onions and cook slowly for 15 mins. Stir every now and then until they are soft and caramelised. Add the sugar and balsamic vinegar, and cook for 5 mins more until sticky.

  4. The batter should be the consistency of double cream - if it has become a little thick, add a splash of cold water. Take the batter to the oven, open the door, carefully pull out the shelf and quickly pour the batter around the sausages. Close the oven and do not open it again for at least 25 mins.

  5. To finish the gravy, stir the flour into the onions to make a paste, cooking for 1-2 mins. Continue stirring while you splash in the wine, a little at a time, until you have a smooth, thick sauce. Increase the heat and bubble for a few mins until reduced by about half. Add the stock and some seasoning, and continue bubbling for 10 mins while the toad cooks.

  6. By now the toad should be puffed up and deep golden brown. If not, continue cooking - but don't open the oven as it will sink. Serve scattered with the crisp herbs (if using), with the gravy, green veg, and mash, if you like.

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Comments, questions and tips

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Dutch101
14th Apr, 2017
3.8
Great taste and looks wonderful. It was nicely colored and crispy around edges but still wet in the center when it came out the (fan) oven. Next time I will lower the temperature.
jemi johuni
10th Nov, 2016
nice
Alexandra Caddick
2nd Nov, 2016
Halved the quantities of this to make for 2. Cooked to the letter, however although it looked beautiful coming out of the oven after the suggested times, quickly found that the batter was still pretty raw in the middle. Will definitely be trying again one day as it looked nice apart from that, but quite disappointed that it didn't cook through. Maybe consider revising cooking times/temperature in future.
genputtay
17th Sep, 2016
5.05
Fantastic recipe! The bacon is such a good idea. I found that mine took about 35 minutes to cook, and it was lovely and crispy and golden brown on the top. I pretty much ignored it for the first 25 minutes, and then watched the oven door until it cooked to my liking, so I'd recommend doing the same. The gravy is excellent and very easy to prepare so much so that I think my tin of gravy granules has been made redundant.
Lucy.Mh
30th May, 2015
5.05
Cooks perfectly and is packed full of flavour, the gravy is delicious too! Will definitely be making this again.
laucat
16th Apr, 2015
5.05
Toad in the hole never usually works out very well for me, but this was brilliant! The batter turned out really well, great recipe! I've made it with and without bacon around the sausages, both are nice. The onion gravy was also nice, very sweet though.
laucat
12th Apr, 2015
5.05
Toad in the Hole never usually works out very well for me so I am really pleased to have found this recipe. The batter turned out really well, great recipe!
deejayellie's picture
deejayellie
26th Mar, 2015
5.05
Fab recipe - everyone loved it!
jonesjl
25th Mar, 2015
5.05
really impressed! best toad in the hole we have had for a while....... to start with we thought the batter would be heavy but don't let the consistency fool you as it is really light and fluffy!!! Will definitely be making this again
jenabrady91
23rd Mar, 2015
2.55
I was really looking forward to this and halved the quantities as it was a Sunday treat for me and my partner, however despite sticking to the cooking times, I felt that although the top was lovely, the underneath of the sausages were still very pale and the batter didn't go as crispy so slightly disappointed but I will definitely use the bacon tip again!

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Deedee241
18th Feb, 2016
Is this really supposed to have 4 eggs? It was more like a savoury egg custard with a crispy edge… smelt and tasted lovely though!
goodfoodteam's picture
goodfoodteam
28th Apr, 2016
Thanks for getting in touch. We checked back to the February 2015 issue of the magazine and 4 eggs are correct.
twobit
25th Oct, 2015
Could you use dried herbs instead of fresh ? Just wondering if it would impact the flavour. Cheers.
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