Toad in the hole - a British classic!

sausages

🥗Healthier: chicken sausages

💰Cheaper: pork sausages

Chicken sausages are lower in fat.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is vegan and lower in cholesterol.

Make a well in 140 grams of plain all-purpose flour in a jug.

Add 4 medium eggs to the flour and stir together with a balloon whisk.

Add 200 milliliters of semi-skimmed half fat milk and stir until combined.

Place the batter in the fridge to rest for an hour or up to overnight.

Preheat the oven to 220 C (425 F).

Add 8 pork sausages to a baking tin and drizzle with 2 tablespoons of vegetable oil.

Cook the sausages in the oven for 15 to 20 minutes, turning occasionally until browned.

Take the Yorkshire pudding batter out of the fridge and stir in 1/4 teaspoon each of salt and pepper.

Pour the Yorkshire pudding batter around the sausages in the baking tin.

Close the oven door and cook for 25 to 35 minutes until risen and golden.

In a pan, add 1 tablespoon of vegetable oil and 1 tablespoon of unsalted butter over medium heat.

Add 2 thinly sliced red onions and 2 teaspoons of light brown sugar to the pan and cook for 15 to 20 minutes until caramelized.

Sprinkle 2 tablespoons of plain all-purpose flour over the onions and cook for 2 minutes.

Add hot beef stock while stirring until the gravy thickens.

Add a splash of Worcester sauce and season with salt and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens