Toad in the Hole - UK cookbook launch day!!!

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Whisk the eggs in a bowl, then whisk in the flour until smooth with no lumps. Whisk in the water, milk, mayonnaise, salt and pepper. Refrigerate until needed.
2. Preheat the oven to 220°C/425°F (200°C fan). Put the 50g (1/4 cup) beef drippings in a 23 x 33cm (9 x 13") metal pan and heat in the oven for 15 minutes until melted and very hot.
3. Heat the 10g (2 tsp) drippings in a pan over medium-high heat. Brown the sausages all over, keeping one side only lightly browned, and leave them raw inside. Transfer to a plate.
4. Take the batter out of the fridge and whisk it. Working quickly, remove the hot pan from the oven. Arrange the sausages in the pan, lightly browned side up, away from the walls, then pour the batter around them.
5. Bake on the top shelf for 25 minutes, until the sides have puffed up and are golden brown, with crisp edges.
6. For the gravy, add the 30g (2 tbsp) drippings to the sausage pan and melt over high heat. Add the onions and cook, stirring constantly, for about 5 minutes until well browned. Add the garlic and stir for 30 seconds, then add the flour and stir for 1 minute.
7. Slowly pour in the stock, stirring as you go. Add the Worcestershire sauce, the 1/4 tsp salt and the black pepper.
8. Bring to a simmer, stirring, and cook for 2 minutes until thickened into a gravy. Keep warm until serving.

Summarized from RecipeTin Eats's video. Watch it for the details.

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