Classic Toad in the Hole with Caramelised Onion and Harissa Gravy

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

1. In a large bowl, sift the plain flour and season with salt and pepper.
2. In a separate bowl, mix the milk and water together. Gradually add this mixture to the beaten eggs.
3. 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.
4. Transfer the batter to a jug and rest it in the fridge for 30 minutes.

Step 2: Brown the Sausages

1. 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

1. Add 125ml olive oil to the pan. Once hot, add the sliced onions and season with salt.
2. 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

1. Mix the gravy granules with boiling water to create a smooth base.
2. 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

1. 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.
2. 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

1. Carefully pour the batter into the hot baking dish, then arrange the sausages in pairs on top.
2. 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

1. Blanch the peas or greens in boiling water for 2–3 minutes, drain, and season with salt and pepper.

Step 8: Serve

1. 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.