Toad in the Hole
Toad in the Hole is a classic dish and this recipe has all the info you need to make a delicious gravy using madeira, sherry, beef stock and marmite!
Ingredients
- 12 sausages
- 200g /8oz flour
- 8 eggs
- 1 pint milk
- 16 tsp dripping (1tsp per mould)
Gravy
- 3 onions, peeled and sliced
- 25g butter
- 100ml madeira
- 25ml sherry
- 500ml beef stock
- Few gravy granules
- 1 tsp marmite
- 1 tsp bovril
Method
- Whisk all the ingredients for the Yorkshire puddings together in a bowl. Allow to rest overnight in the fridge.
- Preheat the oven to 225 °C
- Cook the sausages in a tbs of dripping in a frying pan until coloured, pop the roasting tray in the oven with the rest of the dripping. When smoking hot then add the sausages and Yorkshire pudding mixture and cook for 1 hour.
- For the gravy, cook out the onions until deeply coloured, add the madeira and sherry and stock into a sauce pan and bring to the boil. Finish with the bisto, marmite and Bovril.
Ingredients
- 12 sausages
- 200g /8oz flour
- 8 eggs
- 1 pint milk
- 16 tsp dripping (1tsp per mould)
Gravy
- 3 onions, peeled and sliced
- 25g butter
- 100ml madeira
- 25ml sherry
- 500ml beef stock
- Few gravy granules
- 1 tsp marmite
- 1 tsp bovril
Method
- Whisk all the ingredients for the Yorkshire puddings together in a bowl. Allow to rest overnight in the fridge.
- Preheat the oven to 225 °C
- Cook the sausages in a tbs of dripping in a frying pan until coloured, pop the roasting tray in the oven with the rest of the dripping. When smoking hot then add the sausages and Yorkshire pudding mixture and cook for 1 hour.
- For the gravy, cook out the onions until deeply coloured, add the madeira and sherry and stock into a sauce pan and bring to the boil. Finish with the bisto, marmite and Bovril.
