TOAD IN THE HOLE
Toad in the hole is the perfect winter warming meal. Step it up a notch with caramelised onion gravy and steamed veggies topped with feta and pinenuts.
My favourite part about a roast beef meal has definitely always been the Yorkshire puddings. When I was younger we sometimes managed to bribe mum into making them to go with other roast meals too. Toad in the hole is just sausages baked in a Yorkshire pudding batter – a much easier way to get a Yorkshire pudding fix than making roast beef!
TOAD IN THE HOLE
Toad in the hole is the perfect winter warming meal. Step it up a notch with caramelised onion gravy and steamed veggies topped with feta and pinenuts.
Ingredients
TOAD IN THE HOLE
- 2 tsp olive oil
- 6 large beef sausages (500g/1lb 2oz)
- 1 cup self-raising flour (150g)
- 1/2 tsp mustard powder
- 1/2 tsp salt
- 2 eggs
- 200 ml milk (just over 3/4 cup)
- 45 g kale (1.6oz)
ONION GRAVY
- 2 large brown onions
- 2 cloves garlic
- 40 g butter (1.4oz)
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 cup balsamic vinegar (60ml)
- 2 Tbsp brown sugar
- 2 beef stock cubes dissolved in 2 cups boiling water (500ml)
- 2 tsp cornflour mixed with 2 tsp cold water
VEGGIES
- 2 Tbsp pinenuts
- 1 broccoli
- 1/2 a 400g canned corn kernels, drained (1/2 a 14oz can)
- 1 1/2 cups frozen beans (150g)
- 50 g feta cheese (1.8oz)
Instructions
Preheat oven to 210ºC (410ºF) fan bake.
PREPARE TOAD IN THE HOLE
Use the olive oil to grease a 23cm (9inch) round nonstick springform (leak-proof!) cake tin. Place the sausages in the tin and bake for 15 minutes.
Stir the flour, mustard and salt in a medium-large mixing bowl. Use an electric whisk to whisk in the eggs, then gradually add the milk, whisking all the time, until you form a smooth batter. Set aside.
Remove the hard stem from the kale and discard. Finely chop the kale leaves. Take the sausages out the oven and sprinkle kale over the top. Pour the batter into the hot tin and bake for 25 minutes, until risen and golden.
TOAST PINENUTS & MAKE GRAVY
Meanwhile, slice onions and crush garlic. Heat a medium-sized frying pan over a medium-high heat. Toast pinenuts for the veggies in the dry frying pan, then set aside. Melt butter in the pan then add onions, garlic, thyme and rosemary. Cook for 5 minutes, until softened. Add vinegar and sugar, stir to combine and cook for 5 minutes, or until onions are starting to caramelise. Pour in the stock and cornflour mixture. Simmer for 10 minutes, until thickened.
PREPARE VEGGIES
Chop broccoli into florets. Cook in the microwave, using a microwave steamer, for 2 minutes. Add the corn and beans and cook for a further 2-3 minutes, until tender. Sprinkle over the feta and pinenuts.
SERVE
Remove toad in the hole from the oven, cut into wedges and serve with with onion gravy and veggies.
Recipe Notes
WINE MATCH: Try a Merlot.
GLUTEN-FREE OPTION: Ensure sausages are gluten-free. Replace flour with gluten-free self-raising flour. Use gluten-free stock cubes (or ready-made liquid stock). Make sure cornflour is not wheaten cornflour.
INGREDIENT SWAPS: You can use pork sausages instead of beef, if preferred. You can leave out the mustard powder. Kale can be swapped for spinach. Ready-made liquid beef stock can be used instead of stock cubes, and beans can be substituted for carrots.
STORING AND REHEATING: Keep individual portions in containers in the fridge and reheat in the microwave as required.
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4 Comments
Took me back to my childhood when my mum sat and watched the Yorkshire puddings (pop overs) rise in the oven.
Thanks Fiona, they sound like good memories 🙂
Made the toad in the hole for Bentleys lunch. He loved it.
Awesome, so pleased to hear that! Thanks for the feedback 🙂