Classic British Toad in the Hole by Tyler Butt Nutrition Home Cooking

Ingredients

• 6-8 Porky sausages (good quality)
• 3 (approx. 145g) Large eggs
• 145g All-purpose flour
• 100g Milk (full-fat or semi-skimmed)
• 50g Cold water
• 1 large Onion, thinly sliced
• 2 tbsp Unsalted butter, divided
• 2 tbsp All-purpose flour
• 500ml Beef stock, hot
• 1/2 tsp Salt, plus more to taste
• 1/4 tsp Black pepper, freshly ground, plus more to taste
• 3-4 tbsp High smoke point oil (like beef tallow, vegetable oil, or sunflower oil)
• To serve Green vegetables (e.g., peas, green beans)

Instructions

1. In a large bowl, whisk together the eggs until well combined. Gradually add the flour, mixing vigorously to form a thick, smooth paste. This prevents lumps.
2. Slowly whisk in the milk until fully incorporated. Then, gradually add the cold water, whisking constantly, until the batter has the consistency of single cream. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cover the bowl and refrigerate the batter for at least 30 minutes, or preferably longer, to chill thoroughly.
3. Preheat your oven to 220°C (425°F). Place a large baking dish or oven-safe cast iron pan in the oven with 3-4 tablespoons of your chosen oil. Allow the oil to heat up for at least 10-15 minutes until it is smoking hot; this is crucial for a good rise.
4. While the oil is heating, prepare the sausages. In a separate pan, brown the sausages over medium-high heat for 8-10 minutes, turning occasionally, until they are golden brown all over but not fully cooked through. They will finish cooking in the oven.
5. For the gravy, melt 1 tablespoon of butter in a saucepan over medium heat. Add the sliced onion and cook for 8-10 minutes, stirring occasionally, until softened and lightly caramelized.
6. Stir in 1 tablespoon of flour with the softened onions and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the hot beef stock until the gravy is smooth and thickened. Season to taste with salt and pepper, then keep warm over low heat.
7. Carefully remove the hot baking dish with the oil from the oven. Arrange the browned sausages evenly in the sizzling hot oil. Immediately and carefully pour the cold Yorkshire pudding batter over and around the sausages. The cold batter hitting the hot oil will create steam and help the pudding rise.
8. Return the dish to the preheated oven and bake for 20-25 minutes. Do not open the oven door during this time, as it can cause the Yorkshire pudding to deflate. The toad in the hole is ready when the batter is puffed up, golden brown, and crispy.
9. Serve the hot Toad in the Hole immediately with the warm onion gravy and your choice of steamed green vegetables for a complete meal. Enjoy the hearty British classic!