Name: Gourmet Toad in the Hole with Herbed Batter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: European cuisine
Ingredients: 8 pcs cumberland sausages (good quality); 140 g plain flour (all-purpose flour); 3 pcs eggs (large); 200 ml milk (whole milk recommended); 50 ml water (cold); 1 tbsp fresh rosemary (finely chopped); 1 tbsp fresh thyme (finely chopped leaves); 0.5 tsp salt; 0.25 tsp black pepper (freshly ground); 2 pcs red onions (sliced); 2 tbsp vegetable oil; 400 ml beef stock (hot); 1 tbsp cornflour (mixed with a little cold water); 1 tsp worcestershire sauce; 1 tsp sugar (optional, to balance flavour); 3 tbsp vegetable oil (or beef dripping, for the tin)

Toad in the Hole

Prep: 20 min • Cook: 35 min. This elevated Toad in the Hole recipe features premium Cumberland sausages nestled in a rich, airy Yorkshire pudding batter infused with the aromatic notes of fresh rosemary and thyme. It's all brought together with a deeply flavourful red onion gravy, making for a truly gourmet British classic.

Preparation time: 20 min
Cooking time: 35 min
Total time: 55 min
Servings: 4
Course: Main
Complexity: Medium

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Temperature:

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Ingredients

For the Sausages:

8 pcs cumberland sausages(good quality)

For the Herbed Yorkshire Pudding Batter:

5oz plain flour(all-purpose flour)
3 pcs eggs(large)
6 3/4 fl oz milk(whole milk recommended)
1 2/3 fl oz water(cold)
1 tbsp fresh rosemary(finely chopped)
1 tbsp fresh thyme(finely chopped leaves)
1/2 tsp salt
1/4 tsp black pepper(freshly ground)

For the Red Onion Gravy:

2 pcs red onions(sliced)
2 tbsp vegetable oil
13 1/2 fl oz beef stock(hot)
1 tbsp cornflour(mixed with a little cold water)
1 tsp worcestershire sauce
1 tsp sugar(optional, to balance flavour)

For Cooking:

3 tbsp vegetable oil(or beef dripping, for the tin)

Instructions

Prepare the Batter:

Sift the flour into a large bowl. Make a well in the centre and crack in the eggs.
Whisk the eggs into the flour, gradually incorporating more flour from the sides. It will form a thick paste.
Slowly whisk in the milk and water until you have a smooth, thick batter, the consistency of double cream. Stir in the chopped rosemary, thyme, salt, and pepper.
Cover the bowl and leave the batter to rest at room temperature for at least 30 minutes, or up to 2 hours.

Make the Red Onion Gravy:

Heat the vegetable oil in a saucepan over medium heat. Add the sliced red onions and cook gently for 15-20 minutes until softened and lightly caramelised.
Pour in the hot beef stock, add the Worcestershire sauce and sugar (if using). Bring to a simmer.
Stir in the cornflour slurry and cook for a few minutes until the gravy thickens. Season to taste. Keep warm.

Cook the Toad in the Hole:

Preheat your oven to 220°C (200°C fan/Gas Mark 7).
Pour the vegetable oil or beef dripping into a sturdy, ovenproof roasting tin or a 4-hole cast iron skillet.
Place the tin in the preheated oven for about 10-15 minutes until the fat is smoking hot. This is crucial for a good rise.
Carefully remove the hot tin from the oven. Add the Cumberland sausages, arrange them evenly.
Give the batter a final quick whisk and pour it evenly over and around the sausages.
Immediately return the tin to the hot oven and bake for 30-35 minutes, or until the batter is well risen, golden brown, and crisp. Do not open the oven door during the first 20 minutes.

Nutrition

Servings: 4
Serving size (imperial): 10.6 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	750.5 kcal	250.2 kcal	3,002 kcal
Protein	35.2 g	11.7 g	140.8 g
Fat	45.8 g	15.3 g	183.2 g
Carbs	40.1 g	13.4 g	160.4 g

Tips

Ensure your oven and fat are smoking hot before adding the batter for maximum puff and crispiness.
Resting the batter allows the gluten to relax, resulting in a lighter, more tender Yorkshire pudding.
Serve immediately straight from the oven with lashings of the hot red onion gravy and optional green vegetables.

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Ingredients

For the Sausages:

8 pcs cumberland sausages(good quality)

For the Herbed Yorkshire Pudding Batter:

5oz plain flour(all-purpose flour)
3 pcs eggs(large)
6 3/4 fl oz milk(whole milk recommended)
1 2/3 fl oz water(cold)
1 tbsp fresh rosemary(finely chopped)
1 tbsp fresh thyme(finely chopped leaves)
1/2 tsp salt
1/4 tsp black pepper(freshly ground)

For the Red Onion Gravy:

2 pcs red onions(sliced)
2 tbsp vegetable oil
13 1/2 fl oz beef stock(hot)
1 tbsp cornflour(mixed with a little cold water)
1 tsp worcestershire sauce
1 tsp sugar(optional, to balance flavour)

For Cooking:

3 tbsp vegetable oil(or beef dripping, for the tin)

Instructions

Prepare the Batter:

Sift the flour into a large bowl. Make a well in the centre and crack in the eggs.
Whisk the eggs into the flour, gradually incorporating more flour from the sides. It will form a thick paste.
Slowly whisk in the milk and water until you have a smooth, thick batter, the consistency of double cream. Stir in the chopped rosemary, thyme, salt, and pepper.
Cover the bowl and leave the batter to rest at room temperature for at least 30 minutes, or up to 2 hours.

Make the Red Onion Gravy:

Heat the vegetable oil in a saucepan over medium heat. Add the sliced red onions and cook gently for 15-20 minutes until softened and lightly caramelised.
Pour in the hot beef stock, add the Worcestershire sauce and sugar (if using). Bring to a simmer.
Stir in the cornflour slurry and cook for a few minutes until the gravy thickens. Season to taste. Keep warm.

Cook the Toad in the Hole:

Preheat your oven to 220°C (200°C fan/Gas Mark 7).
Pour the vegetable oil or beef dripping into a sturdy, ovenproof roasting tin or a 4-hole cast iron skillet.
Place the tin in the preheated oven for about 10-15 minutes until the fat is smoking hot. This is crucial for a good rise.
Carefully remove the hot tin from the oven. Add the Cumberland sausages, arrange them evenly.
Give the batter a final quick whisk and pour it evenly over and around the sausages.
Immediately return the tin to the hot oven and bake for 30-35 minutes, or until the batter is well risen, golden brown, and crisp. Do not open the oven door during the first 20 minutes.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

750.5 kcal

250.2 kcal

3,002 kcal

Protein

35.2 g

11.7 g

140.8 g

Fat

45.8 g

15.3 g

183.2 g

Carbs

40.1 g

13.4 g

160.4 g

Tips

Ensure your oven and fat are smoking hot before adding the batter for maximum puff and crispiness.

Resting the batter allows the gluten to relax, resulting in a lighter, more tender Yorkshire pudding.

Serve immediately straight from the oven with lashings of the hot red onion gravy and optional green vegetables.