Recipe Details
Title Grannys toad in the hole with my mums onion gravy
Author James Martin
Portions 6
Created 16th February 2015 09:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 440.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Egg, chicken, free range, whole, raw8 Medium
Mustard, wholegrain1 Tablespoon
Milk, whole570 Millilitre
Meat, dripping75 Gram
Onions, raw1 Large
Yeast extract2 Tablespoon
Wine, red75 Millilitre
Gravy Granules1 Tablespoon
Stock, beef, liquid200 Millilitre
Peas, raw100 Gram
Flour, wheat, white, plain225 Gram
Sausage, premium, chilled, raw480 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 688
Protein 64.67%
Other Carbohydrate 22.42%
Sugar 10.95%
Fat Saturated 79.35%
Fat Unsaturated 42.89%
Fiber 12.26%
Sodium 51.28%
Salt 53.73%
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Recipe Method
1. Preheat the oven to 220C/425F/Gas Mark 7. 2. Place the plain flour in a bowl and make a well in the centre. 3. Whisk in the eggs and mustard and continue to whisk until just smooth, then gradually add the milk and whisk to a smooth batter. 4. Place in the fridge for at least four hours, but preferably overnight. 5. Place three-quarters of the meat or beef dripping into a roasting tin on the preheated oven. 6. Heat a frying pan until hot, add the remaining dripping. When it s melted, add the sausages and fry on each side until browned. 7. Remove the batter from the fridge and whisk once more to combine. 8. Place the sausages in the roasting tin and pour over the batter. 9. Place in the oven for 30 minutes, then briefly open the oven door to allow the steam to escape and cook for another 10 minutes. 10. Make the gravy using the same pan that the sausages were cooked in. 11. Place the pan on a high heat, then add the finely sliced onion and fry for 10 minutes, or until just softened and browned. 12. Add the yeast extract and cook for a minute, then add the red wine and cook until the volume of liquid has reduced by half. 13. Whisk the gravy granules with a little water until smooth, then add 250ml/9fl oz water and whisk once more. Add to the pan and cook for a few minutes then add the beef stock and simmer for five minutes Season, to taste, with salt and pepper. 14. Remove the toad in the hole from the oven and set aside for a few minutes. 15. Serve a large spoonful of the toad with a ladleful of gravy and some buttered peas.