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Toad in the hole with quick onion gravy
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Bake this classic dish for a crowd-pleasing meal.
Ingredients:
  • 4 eggs
  • 300ml milk
  • 250g plain flour
  • 80ml (1/3 cup) olive oil
  • 500g small chipolata sausages
  • 1 onion, peeled, sliced
  • 20.00 ml fresh thyme leaves
  • 280g jar onion marmalade*
  • 220ml beer
  • 250ml (1 cup) beef stock
  • 12.20 gm Worcestershire sauce
Instructions:
  • Preheat your oven to 200°C for ideal cooking temperature.
  • Combine eggs, milk, flour, and a pinch of salt in a food processor until the mixture is smooth. Transfer to a bowl or a jug and let it rest.
  • In a frypan, heat 1 tablespoon of olive oil. Cook the sausages over medium heat for 5 minutes, turning occasionally. Then, add the onion and cook until soft and starting to turn golden.
  • Pour the remaining olive oil into a 30 x 25cm x 6cm baking dish and heat in the oven for 5 minutes. Remove the dish from the oven, add the batter, arrange the sausages and onions on top, sprinkle with thyme. Bake for 20 minutes or until puffed and golden, without opening the oven during this time.
  • For the onion gravy, simply combine all ingredients in a saucepan over medium heat. Let it come to a boil, then lower the heat and simmer, stirring occasionally, for approximately 20 minutes until it thickens.
  • Plate the 'toad' alongside a generous ladle of savory onion gravy and a side of perfectly steamed vegetables.

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