Ultra Light Toad In The Hole – A Classic Dish For St George’s Day.

Three classics in one dish make our Ultra Light Toad In The Hole one of the best meals ever. FACT! Giant pigs in blankets surrounded by a light Yorkshire pudding and smothered in homemade caramelized red onion gravy! Comfort food really doesn’t get much better!

This year St Georges Day falls on Monday. Beat those Monday blues with a generous serving of this classic dish. I’ve got my fridge stocked with all the essential ingredients as Ultra Light Toad In The Hole is on the menu in our house for St Georges Day and I for one, cannot wait!

Wave your flags, wear your roses with pride and grab your aprons, it’s time to celebrate the patron saint of England by baking a classic Ultra Light Toad In The Hole! A side serving of our incredible caramelized onion gravy will elevate your toad in the hole to another level too. Simply follow both recipes below;

Ultra Light Toad In The Hole.

Preparation Time; 15 minutes plus 1hr chilling for batter

Cooking Time;  50 mins

Serves; 4-6

Ingredients;

  • 140g Plain flour
  • 1 Tsp English mustard powder
  • 3 Large eggs
  • 300ml Milk
  • 2 Tbsp sunflower oil
  • 8 Good quality sausages
  • 8 Rashers smoked streaky bacon
  • 2 Red onions – cut into wedges
  • 3 Sage leaves – washed & chopped
  • 3 Rosemary sprigs – leaves picked, washed & chopped
  • 3 Thyme springs – leaves picked, washed & chopped

Method;

  1. One by one add the eggs to the flour, whisking continuously. Pour in the milk and continue whisking until you have a smooth, lump-free batter. Sift the mustard powder into the batter mix then add the herbs and a little seasoning, cover and set aside for 1 hr.
  2. Heat the oven to 200°C.
  3. Add 2 tbsp of oil to a large baking dish and coat the base and sides with the oil. Wrap each sausage with a rasher of bacon and add them to the dish along with the onion wedges. Cook for 15-20 mins or until the bacon wrapped sausages are brown and sizzling.Pigs In Blanket Toad In The Hole
  4. Carefully remove the dish from the oven and loosen the sausages and onions from the bottom of the dish. Pour the batter mix over the sausages and onions.
  5. Pop the dish back in the oven on a middle shelf. You must allow space for the batter to rise so ensure top racks are removed.
  6. Bake for 20 mins at 200°C then turn down to 180°C and cook for a further 5-10 minutes until puffed and golden. Your toad in the hole should be puffing up nicely, however, if you open the oven door during cooking you risk the batter sinking so please try to avoid temptation!
  7. Serve alongside the caramelized onion gravy.Sausages with bacon in Yorkshire pudding batter

Caramelized Red Onion Gravy.

Ingredients;

  • 1 Tsp sunflower oil
  • 2 Red onions, halved and thinly sliced
  • 1 Heaped tsp golden caster sugar
  • 2 Tbsp Sherry or balsamic vinegar
  • 2 Tbsp Plain flour
  • 250ml Red wine
  • 450ml Beef stock
  • Splash Worcestershire sauce

Method;

  1. Heat the oil in a pan over a medium heat, add the onions, turn the heat down to a low-medium heat and cook for 10-15 minutes.
  2. Once the onions are soft and caramelized add the sugar and sherry vinegar, cook for a further 5 minutes until sticky.
  3. Now add the flour to the onions to make a paste, cook for 1 min.
  4. Add the wine, a little at a time and keep stirring until you have a smooth, thick sauce. Simmer for 2-3 minutes over a medium – high heat, allow the sauce to bubble until it reduces by half.
  5. Finally add the stock and simmer for 10 mins. Season to taste.

Author Tips;

Delicious served with green vegetables, creamy mash and wholegrain mustard.

Try adding stuffing balls to the dish. Simply cook these along with the sausages (follow method above from point 3)

Why not finish off dinner with a serving of our lovely home baked apple pie. It’s such a tasty recipe inspired by my grandma who was a brilliant baker.  Homemade Apple Pie

Hope you all have a great St George’s Day!

St Georges Day

 

 

 

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Lorraine

A lover of food, travel & all things creative. Since graduating with a BA Hons in Product & Industrial Design, I have spent the past 15 years working within the design industry. I enjoy flicking through cookbooks, design magazines & Pinterest searching for new recipes & home décor ideas!