Toad in the Hole with Shallot Gravy

Toad in the Hole is a pub classic and family favourite that can be ready in half an hour. Using the right sized pan to bake the Yorkshire is essential for getting the right ratio of squidge to crunchy bit. I cut up the sausages because the batter sticks better to the rough edges. The onion gravy is actually made with one large echalion shallot because they cook faster than white onions.

Post-Natal Superfood Profile: Eggs
Contain Omega-3 (DHA) and Selenium which improve physical brain health and stabilize mood.

INGREDIENTS
Serves 2 Adults & 2 Kids
8-12 sausages
70g plain flour
30g self raising flour
3 eggs
125ml milk
1/4 tsp salt
3 tbsp vegetable oil
Shallot Gravy
1 large echalion shallot
2 tbsps gravy granules
350ml stock or water

  • Pre-heat the oven to 220° (200° Fan) with a shelf on the middle shelf.
  • Put both flours and the salt into a mixing bowl then crack in the eggs and whisk together. Gradually add the milk and whisk until smooth (this is one of Henry’s favourite jobs).
  • Put 2 tbsps of vegetable oil into a 20x25cm (8×10″) baking tin that is at least 4cm deep then pop the tin into the oven to heat whilst you prepare the sausages. If your pan is bigger you’ll get a crispier Yorkshire. Don’t use a smaller pan as the Yorkshire won’t cook through.
  • Add a little vegetable oil to a large skillet and place on a medium high heat. Cut the sausages into thirds or in half then add to the hot pan and brown on one side for 3 minutes then turn and brown for another 2 minutes.
  • Tip the browned sausages into the batter and stir to coat.
  • Carefully take the piping hot tin out of the oven and tip the sausage batter in, making sure the batter is evenly spread out and the sausages are not at the edge of the pan, then pop it back into the oven and bake for 20 minutes.
  • Whilst the toad is cooking you have time to make some onion gravy. I use a large shallot but you can use a small white onion.
  • Peel the shallot then thinly slice, so that it cooks faster. Put the shallots into the pan you used to cook the sausages on a medium to medium high heat and add a little water to pick up the flavour left in the pan from browning the sausages.
  • Soften the shallots, stirring regularly so they don’t burn, for 3 minutes then sprinkle over 2 tbsps of gravy granules (this is a time for convenience). Add 350ml of stock or water and stir to combine. Add more liquid if the gravy gets too thick. Lower the heat and simmer until the toad is ready then pour liberally.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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