Woodfired Toad in the Hole
Woodfired Toad in the Hole is a great dish for the autumn – warming and rich but a light crispy pudding based on the Yorkshire Pudding recipe from our Woodfired Flatbreads & Pancakes
We serve it with a slow-cooked onion gravy and wilted kale and it’s always a winner.
Woodfired Toad in the Hole – Ingredients
250g plain flour
Salt & pepper
2tbsp sunflower oil or 30g lard
8 good quality pork sausages
8 rindless strips thin streaky bacon
1 red onion, peeled and chopped
1 tbsp fresh thyme leaves
For the onion gravy –
4 white onions, peeled and thinly sliced
30g plain flour
2tbsp sunflower oil
440ml can ale
Salt & pepper
Woodfired Toad in the Hole – Equipment/Oven etc
Woodfired Toad in the Hole – Method
- Sift the 250g flour with a pinch of salt and break in the eggs. Whisk this all together until you get a smooth thick batter and gradually whisk in the milk and water. Leave the batter to stand for 30 minutes.
- While this is standing, make the onion gravy. Heat a frying pan in the oven and add the thinly sliced onions and the oil. Mix together and put the pan in the oven but not too close to the fire. You want the onions to cook really slowly and gently caramelise – this will take about 30 minutes.
- Melt the lard i fyou are using it in a roasting tin or just add the oil to the roasting tin if you are using that.
- Wrap the bacon strips around the sausages and place them in the roasting tin with the red onion pieces and the thyme leaves. Season with a little salt and some pepper.
- Pour over the batter and put the roasting tin in the oven to bake.
- Put the pan of onions back in the oven and when they are hot, stir in the 30g flour. Cook that for about a minute and then stir in the beer.
- Bring to the boil in the oven and simmer for about 10 minutes.
- When the Toad in the Hole is well risen, golden brown and puffy – about 30-40 minutes – serve cut into pieces with the onion gravy and some wilted greens.