Traditional Toad in The Hole with Caramelised Onion Gravy

Traditional Toad in The Hole with Caramelised Onion Gravy

Shopping List

  • For the caramelised onion gravy:
  • 360g Onions
  • 150g Caster sugar
  • 50g Balsamic vinegar
  • 25g Worcestershire Sauce
  • 25g Cooking oil
  • 2g Picked thyme
  • For the batter:
  • 150g Plain flour
  • 4 Medium eggs – lightly beaten
  • 150ml Whole milk
  • Pinch of salt
  • For the filling:
  • 8 Richmond Thick Irish Sausages
  • 2 tbsp olive oil
Step 1Prepare the gravy – Finely slice your onions (either red or white are fine). In a heavy based saucepan, heat the oil on a low heat and add the onions and salt. Once the onions are softened and translucent add the sugar and increase the heat, keep the onions moving until a deep caramelized brown is achieved. Add the balsamic vinegar, Worcestershire sauce and thyme, reduce the liquer by half and add to the premade gravy.
Step 2Prepare the batter – place the flour in a mixing bowl and make a small well in the centre, pour in the beaten eggs and a small amount of the milk. Stir, gradually bringing the flour into the centre and adding the remainder of the milk until you have a smooth batter. Set aside for 30 minutes to rest while you prepare the sausages.
Step 3Preheat the oven to 200°C, 400°F, Gas Mark 6.
Step 4Add the olive oil to an oven tray and cook in the oven for approx. 10-15 minutes until brown on all sides.
Step 5Remove the tray from the oven and pour over the batter; return to the oven and cook for 30-40 minutes until the batter is well risen and golden.
Step 6Serve with peas and the caramelised onion gravy.
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Richmond Thick Sausages

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