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Caramelised pear and onion toad in the hole
Caramelised pear and onion toad in the hole
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Put a fresh twist on the classic British dish, toad in the hole, with this modern and tasty caramelised pear and onion variation.
Ingredients:
  • 2 small pears, unpeeled, cored, cut into wedges
  • 6 eschalots, halved
  • 56.88 gm extra virgin olive oil
  • 8 thick pork sausages
  • 187.50 ml plain flour
  • 1.20 gm sea salt flakes
  • 2 eggs, lightly beaten
  • 321.88 gm milk
  • 20.00 ml fresh rosemary leaves, chopped
  • 8 fresh sage leaves
  • 125.00 ml gravy, to serve
Instructions:
  • - Preheat your oven to 200C/180C fan-forced. - Line a baking tray with baking paper and place the pear and eschalot on it. - Drizzle with 1 tablespoon of oil. - Bake on the bottom shelf of the oven for 25 minutes or until tender.
  • After the pear mixture has cooked for 5 minutes, pour the remaining oil into a 5cm-deep, 25cm x 35cm (base) baking dish and place it on the top shelf of the oven to heat for 5 minutes until hot. Carefully add the sausages to the hot oil using tongs and bake for 15 minutes, turning them once, until they are nicely browned all over.
  • Sift flour and salt into a bowl, creating a well in the center. In a jug, whisk egg, milk, and rosemary together. Combine with flour mixture and whisk until batter is smooth.
  • 1. Take the baking tray and dish out of the oven. Gently mix the onion mixture with the sausages in the dish, then pour the batter over the top. Sprinkle with sage. Bake for an additional 30 to 35 minutes until golden and puffed. Enjoy with gravy.

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