Gran’s toad-in-the-hole with my mum’s onion gravy

Gran’s toad-in-the-hole with my mum’s onion gravy

Home Comforts
Yuki Sigura

My gran’s old recipe from her gran. Yes, it really does use eight eggs. This is the best Yorkshire pudding recipe there is. End of.


Quantity Ingredient
225g plain flour
8 eggs, lightly beaten
1 tablespoon grainy mustard
570ml whole milk
sea salt
75g beef dripping or lard
6 good-quality sausages
2 onions, finely sliced
1-2 tablespoons yeast extract
75ml red wine
1 tablespoon gravy granules
200ml beef stock
knob unsalted butter


  1. Place the plain flour into a bowl and make a well in the centre.
  2. Whisk in the eggs and mustard until just smooth, then gradually add the milk and a pinch of salt, whisking to a smooth batter.
  3. Place in the fridge for at least four hours, preferably overnight.
  4. Preheat the oven to 220°C. Place three-quarters of the beef dripping into a roasting tin and place in the oven.
  5. Heat a frying pan until hot, then add the remaining dripping and, when it’s melted, add the sausages and cook, turning, until brown on each side.
  6. Remove the batter from the fridge and whisk once more to combine.
  7. Place the sausages in the roasting tin and pour over the batter.
  8. Place in the oven for 30 minutes, then open the door and allow the steam to escape, then shut the door once more and cook for a final 10 minutes.
  9. Meanwhile, make the gravy using the same pan that the sausages were cooked in. Place the pan back on the heat, add the onions and cook over a high heat for 10 minutes until just softened and browned.
  10. Add the yeast extract and cook for one minute, then add the wine and cook until reduced by half. Whisk the gravy granules with a little water until smooth, then add 250ml of water and whisk once more.
  11. Pour into the pan and cook for a few minutes, then add the stock and simmer for five minutes. Season to taste and keep warm until the toad is cooked, then whisk in the knob of butter to make it glossy.
  12. Remove the toad from the oven and let it stand for a few minutes. Serve a large spoonful with a ladleful of gravy and some buttered peas.
James Martin
Saturday Kitchen
comfort food
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