Toad in the Hole is a quintessential British comfort food, featuring golden Yorkshire pudding and succulent sausages. This recipe takes it to the next level with caramelised onion and a rich, smoky Harissa ketchup gravy. Paired with peas or seasonal greens, it’s the perfect dish to warm you up on a chilly evening.
Ingredients
For the Batter
- 50g plain flour, sifted
- Salt and freshly ground black pepper
- 150ml whole milk
- 150ml cold water
- 4 eggs, beaten
For the Dish
- 300ml Early Harvest olive oil (divided use)
- 8 pork sausages
- 2 medium white onions, peeled and finely sliced
- 250g frozen peas or steamed greens (kale or cabbage)
For the Gravy
- 150ml red wine
- 4 heaped tsp gravy granules (or use 750ml chicken stock; see method)
- 500ml boiling water
- 3 tbsp ketchup
- 1 tsp Belazu Smoked Chilli Harissa Paste
Method
Step 1: Prepare the Batter
- In a large bowl, sift the plain flour and season with salt and pepper.
- In a separate bowl, mix the milk and water together. Gradually add this mixture to the beaten eggs.
- Make a well in the centre of the flour and whisk in the egg mixture to form a thick paste. Slowly add the remaining milk mixture, whisking until the batter is loose and smooth. Avoid overmixing.
- Transfer the batter to a jug and rest it in the fridge for 30 minutes.
Step 2: Brown the Sausages
- Heat a frying pan over medium heat with a drizzle of olive oil. Add the sausages and brown them evenly on all sides for about 8 minutes. Remove and set aside.
Step 3: Caramelise the Onions
- Add 125ml olive oil to the pan. Once hot, add the sliced onions and season with salt.
- Cook the onions over medium-high heat until softened, then reduce the heat and cook for about 30 minutes until golden brown and sweet, stirring frequently.
Step 4: Make the Gravy
- Mix the gravy granules with boiling water to create a smooth base.
- Add the red wine to the caramelised onions and let it reduce by half. Stir in the gravy, ketchup, and Harissa paste. Simmer for 5 minutes. Adjust seasoning and consistency with salt, pepper, or water as needed. For an alternative, use chicken stock reduced by a third and thickened with flour.
Step 5: Heat the Baking Dish
- Preheat the oven to 200°C fan / 220°C non-fan. Place a sturdy 21cm x 28cm baking dish in the oven for at least 15 minutes.
- Add the remaining olive oil to the dish, return it to the oven, and heat for another 5 minutes.
Step 6: Cook the Toad in the Hole
- Carefully pour the batter into the hot baking dish, then arrange the sausages in pairs on top.
- Bake for 30 minutes, or until the batter has risen and turned golden brown. If the centre isn’t cooked, bake for an additional 5 minutes.
Step 7: Prepare the Vegetables
- Blanch the peas or greens in boiling water for 2–3 minutes, drain, and season with salt and pepper.
Step 8: Serve
- Cut the Toad in the Hole into four portions and plate with the vegetables. Pour over the rich gravy and enjoy!
Why You’ll Love This Recipe
- Classic with a Twist: Traditional Toad in the Hole gets an exciting upgrade with Harissa gravy.
- Hearty and Comforting: Perfect for cosy family dinners or gatherings.
- Simple Ingredients, Big Flavour: Easy-to-find staples transform into a satisfying meal.
Tips for Success
- Resting the batter ensures a light, airy Yorkshire pudding.
- Keep the baking dish hot to help the batter rise beautifully.
- Adjust the Harissa to your spice preference for a personalised touch.
Serving Suggestions
- Pair with mashed potatoes for extra comfort.
- Serve with a crisp cider or a robust red wine.
- Add a side of roasted root vegetables for a seasonal touch.
Conclusion
This elevated Toad in the Hole recipe with caramelised onion and Harissa ketchup gravy is a delicious twist on a beloved British classic. It’s easy to prepare, packed with flavour, and sure to become a family favourite. Perfect for cosy evenings or Sunday dinners, it’s comfort food at its finest.
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