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    Dinner · British

    Toad in the hole

    Sausages roasted into a tall, crisp Yorkshire pudding batter with rosemary and thyme. Proper British comfort food, and the batter does the work while you sit down.

    Prep
    15 minutes
    Cook
    40 minutes
    Makes
    4 portions
    Difficulty
    Medium
    Toad in the hole

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    510kcal
    Protein
    22g
    Carbs
    41g
    Fat
    28g

    Where the calories come from

    • Protein 17%
    • Carbs 33%
    • Fat 50%
    Fibre
    3.9 g
    Sugar
    8.7 g
    Salt
    2.75 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £0.90a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 4 pork sausages
    • 2 ¼ tbsp olive oil, for rubbing and greasing
    • 270ml whole milk
    • 3 ½ eggs
    • 140g plain flour, for the batter
    • ½ tsp mustard powder
    • 1 tbsp fresh rosemary, chopped
    • 1 tsp fresh thyme, leaves picked
    • 2 ¼ onions, finely sliced, for the gravy
    • 570ml beef stock, for the gravy
    • 1 ½ tbsp plain flour, for the gravy
    • ½ beef stock cube, crumbled, for the batter

    Method

    1. Start the batter first, as it needs to rest at room temperature for 30 minutes or more. Whisk the flour, mustard powder, the crumbled stock cube and a pinch of salt in a bowl, then beat in the milk and eggs until smooth and airy. Heat the oven to 200°C (fan 180°C) while it rests.

    2. Grease a roasting dish or ovenproof frying pan with some of the oil and rub the rest over the sausages. Roast them in the dish for about 20 minutes, turning them once, until browned all over.

    3. Turn the oven up to 230°C (fan 210°C). While the dish is still very hot, pour the batter over the sausages and leave their fat in the dish. Scatter the rosemary and thyme on top and put the dish straight back in the oven.

    4. While the pudding is in the oven, make the gravy. Cook the sliced onion gently in a pan on the hob over a low heat for 10 minutes, until soft and golden.

    5. Stir in the flour and give it 1 minute, then add the beef stock. Simmer until thickened, then keep it warm.

    6. Keep the oven door shut while it bakes, or the batter will sink. Bake for 15-20 minutes, until the pudding has risen tall and browned.

    7. Drop the oven to 180°C (fan 160°C) for a final 10 minutes, so the batter cooks through. Serve it straight away, with the gravy poured over at the table.

    Adapted from The Daring Gourmet

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