Individual Toad in the Hole Recipe for 2 People

Onion gravy being poured over individual toad in the hole served with peas.

Individual Toad in the Hole Recipe for 2 People

Toad in the Hole is about as British as can be, sausages in a Yorkshire pudding batter and baked to perfection, forget Sunday Lunches this is quintessentially British and so easy too!

Course Main Course

Cuisine British

Keyword toad in the hole for 2, toad in the hole for 2 with onion gravy, toad in the hole with onion gravy, toad-in-the-hole

Prep Time 10

Cook Time 2

Additional Time 8

Total Time 10 10

Servings Servings

Calories 1380kcal

Author Brian Jones

Ingredients

400 g Pork Sausages 14oz (get the best quality that you can)
2 tablespoon Cooking Oil
30 g Lard, Duck Fat or Beef Dripping 2 tablespoon
3 Large Eggs
100-110 g Flour ¾ Cup (approx)
170 ml Full Fat Milk ¾ Cup (approx)
¼-½ teaspoon Salt
½ teaspoon Black Pepper
1 teaspoon Dried Thyme

For the Onion Gravy:

3 Large Onions 600g
30 g Lard, Duck Fat or Beef Dripping 2 tablespoon
1 tablespoon Flour
125 ml Ruby Port ½ Cup
375 ml Beef Stock 1½ Cups
1 teaspoon Marmite
¼ teaspoon Black Pepper
Salt (to taste)

Instructions

The night before you cook, place the eggs in a jar (or see-through bowl) and line up 2 identical jars next to them. Fill the second and third jars to the same level, one with milk and the other with flour.
Place the ingredients in a bowl, add salt and pepper, and whisk to combine, then refrigerate overnight.

I like to decant this into a jug; it makes pouring it easier.

On the day of cooking, remove the batter from the fridge and mix through the dried thyme.
Divide the lard (or chosen fat) between two 20cm or 8" diameter baking tins and place them in the oven at 220°C or 430°F. The fat must be hot before you add the sausages and batter.
Heat a 30cm or 12" frying pan over a medium-high heat and brown the sausages on all sides. Don't go too dark or they will burn in the oven.
Remove the baking pans from the oven, add the sausages, then pour over the Yorkshire pudding batter. You will not need all of the batter; keep back 3-4 tablespoons, or you will get a "soggy base", although if that is your thing, pour it all in!
Place in the oven, reduce the heat to 180°C or 350°F and cook for 30-35 minutes.

For the Onion Gravy (Start this before you cook the Toad in the Hole):

Cut the onions in half, peel them and then cut them into half-moon shapes around 2-3mm (⅛") thick.
Heat a 28cm or 11" frying pan (not nonstick if possible) over a low-medium heat and cook for 90 minutes, stirring every 15 minutes at the start.
After the onions have been cooking for an hour, they should start to cook a little quicker, stir them more frequently, and if there is a residue on the bottom of the pan that can not be scraped free, add a splash of water.

You are aiming for some fairly dark (but not burnt) sweet onions.

Turn the heat up to medium-high, add the flour and stir for a minute or two.
Pour in the port and stir until it thickens and reduces a little; this will take a minute or two.
Pour in the beef stock, stir in the marmite and black pepper, then have a taste, adding salt as required. Cook for 15 minutes before serving.

Video

Notes

I prefer to work a Yorkshire pudding batter based on volumes, so do not concentrate on the weights. Use the identical bowls or jars, crack in the eggs and then "eye-ball" the milk and flour to match.

Nutrition