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Toad in the Hole and a Simple Onion Gravy

Name: Toad in the Hole and a Simple Onion Gravy
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 Cup Free-Range Large Eggs (about 4 large eggs); 1 Cup Plain Flour; 1 Cup Whole Milk; 1 Tablespoon eatTelfit Beef Tallow; 0.5 Tablespoon Salt; 6 Cumberland Sausages; 2 Large Onions, Thinly Sliced; 1 Tablespoon eatTelfit Beef Tallow; 1 Tablespoon Plain Flour; 500 ml eatTelfit Beef Bone Broth; 1 Teaspoon Worcestershire Sauce; 0 Salt and Ground Black Pepper

[[ recipeID=recipe-2mmov4giq, title=Toad in the Hole and a Simple Onion Gravy ]]

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Cumberland Sausages

Total: £6.45

Grass Fed Beef Tallow

Total: £6.99

Grass Fed Beef Bone Broth

Total: £6.99

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eatTelfit HQ, Unit 2 Herriot Court, Leyburn Business Park, Leyburn, North Yorkshire. DL8 5QA

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Toad in the Hole and a Simple Onion Gravy

Few dishes feel as comforting and familiar as a classic toad in the hole. Cumberland sausages baked in a light Yorkshire pudding batter create a simple, satisfying meal that has long been a staple of British home cooking. When cooked in hot beef tallow, the batter rises around the sausages and develops crisp, golden edges while staying soft in the centre.

Served with a rich onion gravy and seasonal vegetables, it’s a straightforward dish that focuses on good ingredients and traditional technique. Perfect for a relaxed weekend meal or a warming midweek supper, toad in the hole remains a timeless favourite.

Servings: 4

Keywords:

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins

Ingredients

Instructions

Ingredients

Toad in Hole

1 Cup Free-Range Large Eggs (about 4 large eggs)
1 Cup Plain Flour
1 Cup Whole Milk
1 Tablespoon eatTelfit Beef Tallow
½ Tablespoon Salt
6 Cumberland Sausages

Simple Onion Gravy

2 Large Onions, Thinly Sliced
1 Tablespoon eatTelfit Beef Tallow
1 Tablespoon Plain Flour
500 ml eatTelfit Beef Bone Broth
1 Teaspoon Worcestershire Sauce
Salt and Ground Black Pepper

Instructions

Toad In The Hole

Heat the oven to 220°C (200°C fan).
Place the Cumberland sausages in a metal roasting tray and cook in the oven for 10 minutes until they begin to brown.
In a bowl, whisk together the flour, eggs, milk and salt until smooth. The batter should be similar in consistency to double cream. Set aside while the sausages cook.
Carefully remove the roasting tray from the oven. Add the beef tallow to the tray with the sausages and return it to the oven for 2–3 minutes so the fat becomes very hot.
Remove the tray again and immediately pour the batter evenly around the sausages. Return the tray to the oven straight away.
Bake for 25–30 minutes, until the batter is well risen, crisp at the edges, and golden brown. Avoid opening the oven door during cooking, as this can cause the batter to collapse.
Cut into portions and serve immediately with onion gravy and vegetables.

Simple Onion Gravy

Heat the beef tallow in a saucepan over medium heat. Add the sliced onions and cook gently for 10–15 minutes, stirring occasionally, until soft and lightly golden.
Stir in the plain flour and cook for 1–2 minutes, stirring so it coats the onions.
Gradually pour in the beef bone broth, stirring continuously to avoid lumps.
Bring to a gentle simmer and cook for 5–10 minutes until the gravy thickens.
Stir in the Worcestershire sauce, then season with salt and black pepper. Serve warm with toad in the hole.

Notes

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