Mrs. Jackson Cooks

Life through food

Toad in the hole with onion gravy

on November 26, 2010

I’ve been coming down with a cold and have been in need of comfort food.  And as far as I’m concerned, pretty much anything with sausages is comforting.  Bangers and mash, cumberland sausage and yorkshire puddings and of course, toad in the hole.

Toad in the hole is so simple and quick, it’s great for midweek food.  You just whisk up the batter, shove it all the oven and wait for it to rise, then eat.

And there’s nothing better with toad in the hole, then lots of gravy.  My personal favourite is caramelised onion gravy.  The ultimate comfort food.

The way to make the gravy nice and brown, is first to brown the onions and caramelise them really well.  And if all else fails, put in a teaspoon of marmite!

I put in some mustard in the batter but it’s great without it too.  You could just add some grated nutmeg instead.  I’m not super keen on mustard so I tend to stick with wholegrain mustard as it’s quite mild.

Toad in the hole with onion gravy

Serves 4

2 eggs

110g plain flour

300ml milk

salt

2 tbsp oil (I used chilli oil)

8 sausages

mustard

for the gravy

1 tbsp oil

1 onion finely sliced

1 tsp sugar

1 tbsp plain flour

200ml boiling water

1 tsp marmite

handful of chopped fresh parsley

  1. Put the flour in a bowl and make a hole in the centre.  Crack the eggs into the hole.  Gradually mix the flour into the eggs, a little bit at a time.  As the mix becomes very thick, add the milk a little at a time until all the flour is combined.
  2. Once the flour is fully combined, add enough milk to make a thin batter.  Cover the bowl with cling film and put in the fridge for 30 minutes for the batter to create bubbles and become light (it helps it rise).
  3. Preheat the oven to 220 degrees celsius.  Heat the oil in a baking tin or dish, when it’s hot, place the sausages in the oil and turn.  Put into the oven and when the oil is very hot turn the sausages again.
  4. Add the mustard to the batter and then pour into the pan.  Put it in the oven until its brown and risen.
  5. Meanwhile, heat the remaining oil in a saucepan and fry the onions until browned.  Then add the sugar and caramelise the onions.
  6. When they’ve caramelised add the flour and cook for a couple of minutes.  Then add the water a bit at a time, whisking continually to avoid getting lumps.  When it’s all combined, bring to the boil and simmer until it’s thickened to the consistency you like for gravy.
  7. If it’s not dark enough, add some marmite.  If not, just add some salt.  Then add the parsley.
  8. Serve the toad in the hole with the gravy poured over it and enjoy!
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