Toad in the Hole
Toad in the Hole! Classic comfort food done right...the James Martin way!
Ingredients
- 12 sausages
- 8oz flour
- Pinch of salt
- 8 eggs
- 1 pint milk
- 6 tsp dripping
Sauce
- 2 onions, peeled and sliced
- 25g butter
- 100ml madeira
- 25ml sherry
- 500ml vela stock
- 1 tsp soft brown sugar
- Few sprigs of thyme
Method
- Whisk all the ingredients for the Yorkshire pudding batter together in a bowl. Allow to rest overnight in the fridge.
- Pre heat the oven to 220c.
- Cook the sausages in a frying pan with 1 tsp dripping until coloured. Pop the rest of the dripping into the roasting tin and put in the oven until smoking hot. Pop in the sausages, spoon in Yorkshire pudding mixture and cook for 30 to 40 minutes. Open the door slightly to let out the steam then turn the oven down to 180c and cook for a further 30 minutes.
- For the sauce, cook out the onions in butter until deeply coloured, add the madeira, sherry and stock along with the sugar and thyme and bring to the boil. Serve with the toad in the hole.
Ingredients
- 12 sausages
- 8oz flour
- Pinch of salt
- 8 eggs
- 1 pint milk
- 6 tsp dripping
Sauce
- 2 onions, peeled and sliced
- 25g butter
- 100ml madeira
- 25ml sherry
- 500ml vela stock
- 1 tsp soft brown sugar
- Few sprigs of thyme
Method
- Whisk all the ingredients for the Yorkshire pudding batter together in a bowl. Allow to rest overnight in the fridge.
- Pre heat the oven to 220c.
- Cook the sausages in a frying pan with 1 tsp dripping until coloured. Pop the rest of the dripping into the roasting tin and put in the oven until smoking hot. Pop in the sausages, spoon in Yorkshire pudding mixture and cook for 30 to 40 minutes. Open the door slightly to let out the steam then turn the oven down to 180c and cook for a further 30 minutes.
- For the sauce, cook out the onions in butter until deeply coloured, add the madeira, sherry and stock along with the sugar and thyme and bring to the boil. Serve with the toad in the hole.
