In need of a hearty pickmeup this weekend? Give this classic British toadinthehole a try! Delicious sausages cooked in a wonderful Yorkshire pudding, served with cheesy mashed potatoes and a sumptuous caramelised onion gravy, mostly handsoff and all ready in under an hour. What's not to love?

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Yorkshire pudding recipe mentioned in the video:    • THE SECRET to PERFECT Yorkshire puddings  

Recipe (Serves two)

For the gravy:

Peel and chop four white onions into rustic slices
Melt 40g / 1.5oz butter into a high sided saucepan and add onions
Season with a good pinch of salt (approx 1tsp), and add a pinch of sugar
Stir to coat in the butter then reduce heat to lowest
Cook, uncovered, for 30 minutes, lightly stirring occasionally
Cover with a lid and continue to cook, stirring occasionally, for 10 more minutes until golden and caramelised
Remove lid and increase heat to medium
Stir in balsamic vinegar, perhaps two teaspoons
Simmer until completely reduced then stir in 30g of flour
Reduce heat to low and cook for five minutes, stirring lightly but frequently
Gradually stir in 500ml quality beef stock ensuring no lumps
Bring to a boil and reduce slightly until it reaches a good gravy consistency
Check and adjust seasoning to taste, cover with a lid and keep warm until ready to serve

Any leftover gravy will keep for a day or two in the fridge or can be frozen (follow manufacturer’s instructions).


For the toadinthehole:

Batter recipe:    • THE SECRET to PERFECT Yorkshire puddings  

Take two large ceramic ramekins, large enough to comfortably hold two sausages each
Add in a good squeeze of Sunflower (or other highsmokepoint) oil
Place in a cold oven and set to 220°C / 430°F, convection
Allow to preheat to temperature and continue to heat oil for a further five minutes
Once heated, remove from oven and add sausages
Return to the oven for 510 minutes until starting to colour
Working quickly, remove from the oven and add enough batter to cover the bottom of the ramekins, with a little extra if you prefer a softer bottom (I do!)
Return to the oven and cook, without opening the oven door, for 30 mins


For the mashed potatoes:

Peel and chop three largeish potatoes into roughly 2.5cm / 1” cubes
Rinse well until the water runs clear
Place into a saucepan of cold salted water
Bring to the boil and simmer for 20 minutes, until forktender
Drain and allow to steam for 10 minutes
Warm 100ml milk and melt in 50g of butter over gentle heat
Add potatoes and mash until roughly mashed
Grate in 150g200g mature cheddar or other cheese of your choice
(Optional, but great for flavour!) Add 1 tsp English Mustard
Mash until well combined and smooth, to your liking
Check and adjust seasoning with salt and white pepper, if liked


To serve:

Serving this dish in a pleasingtotheeye fashion is difficult – this is classic comfort food, designed to taste good, not look good! Simply place your toadinthehole on a goodsized plate, add a dollop of mash, and cover with the delicious gravy.

That said, if you want to go all out and plate it restaurant style, have at it! You could even post a pic of your plate in the comments below!

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