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Gourmet Toad in the Hole with Caramelized Onions
80% authentic · British Fusion
An elevated take on Toad in the Hole, featuring high-quality Cumberland sausages and sweet, deeply caramelized onions baked into a rich Yorkshire pudding.
Ingredients
- Cumberland sausages8
- Large onions2
- Butter2 tbsp
- Plain flour140g
- Eggs4
- Milk200ml
- Beef dripping or lard4 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Fresh thyme1 sprig (for garnish)
Steps
- 1
Preheat oven to 220°C (200°C fan/Gas Mark 7).
- 2
Peel and thinly slice the onions. Melt the butter in a frying pan over medium-low heat. Add the onions and cook slowly for 20-30 minutes, stirring occasionally, until deeply caramelized and sweet. Season with salt and pepper.
- 3
While onions are caramelizing, place the Cumberland sausages in a roasting tin and roast for 10 minutes until lightly browned.
- 4
Make the batter: Sift the flour into a bowl, make a well in the centre and crack in the eggs. Whisk the eggs into the flour, gradually drawing in the flour from the sides to make a smooth, thick paste. Gradually whisk in the milk until you have a smooth batter the consistency of double cream. Season with salt and pepper.
- 5
Remove the roasting tin from the oven. Add the beef dripping or lard to the tin with the sausages. Return to the oven for 5 minutes until the fat is smoking hot.
- 6
Scatter the caramelized onions into the hot fat in the roasting tin. Carefully pour the batter over the sausages and onions. Return to the oven immediately and bake for 20-25 minutes, or until the batter is puffed up, golden brown and crisp.
- 7
Garnish with fresh thyme and serve immediately.
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