British
White Sauce
A smooth and reliable white sauce made with butter, flour and milk, ideal for lasagne, pasta…
Toad in the Hole
Sausages baked in a crisp, billowing Yorkshire pudding batter — proper British comfort food with onion gravy.
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10 minPrep🔥
40 minCook🍽️
4Serves📊
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Ingredients
- 8 good sausages
- For the batter: 140g plain flour, 4 eggs, 200ml milk, salt and pepper
- 3 tbsp oil or beef dripping
- For onion gravy: 2 onions sliced, 1 tbsp flour, 500ml beef stock, 1 tsp Worcestershire sauce
Instructions
- Whisk the batter and rest 30 minutes.
- Heat the oil in a roasting tin at 220C until smoking, then add the sausages and cook 5 minutes.
- Pour the batter quickly around the sausages and bake for 30 minutes without opening the door.
- For the gravy, soften the onions, stir in the flour, then add stock and Worcestershire; simmer until thick.
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Tara’s tips
- The tin and oil must be screaming hot before the batter goes in — that gives the rise.
- Don't open the oven door while it bakes.
Serving suggestions
- Serve with onion gravy and greens.
Storage & reheating
Best fresh; the pudding deflates over time.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian?
Use veggie sausages and vegetable gravy.
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