In­di­vid­ual toads in the hole with onion gravy

Irish Daily Mail - YOU - - FOOD MARY BERRY -

If you don’t have York­shire pud­ding tins, you could make one large toad in the hole in­stead in a roast­ing tin or oven­proof dish – it will take 30-35 min­utes to cook.

SERVES 4-8 COOK TIME 35-40 min­utes

8 sausages 100g (4oz) plain flour 3 large eggs 150ml (5fl oz) milk 3 tbsp sun­flower oil

FOR THE ONION GRAVY

1 tbsp sun­flower oil 1 onion, very thinly sliced 2 tbsp plain flour 450ml (15fl oz) beef stock 1 tsp soy sauce 1 tsp Worces­ter­shire sauce ½ tsp bal­samic vine­gar a few drops of gravy brown­ing

1 You will need two four-hole York­shire pud­ding tins. Pre­heat the oven to 220C/200C fan/gas 7.

2 Put the sausages in a shal­low roast­ing tin and roast in the oven for 20 min­utes un­til browned on one side. 3

Mea­sure the flour into a bowl. Make a well in the cen­tre, add the eggs and beat with a whisk, grad­u­ally com­bin­ing to make a paste, then slowly add the milk un­til you have a smooth, fairly runny bat­ter (see tip).

4 Pour 1 tea­spoon oil into the base of each mould and heat un­til pip­ing hot. Di­vide the bat­ter into the tins, pour­ing into the oil. Place a sausage, browned-side down, in the mid­dle of each and bake for 15-18 min­utes un­til risen and golden.

5 Mean­while, to make the gravy, heat the oil in a saucepan and fry the onion over a high heat for 1-2 min­utes. Lower the heat, cover with a lid and cook for 15 min­utes un­til soft­ened. Add the flour, stir­ring it in for 30 sec­onds, then grad­u­ally blend in the stock, mix­ing un­til smooth and lump-free (see tips). Bring to the boil, then add the soy sauce, Worces­ter­shire sauce, vine­gar and gravy brown­ing.

6 Serve the toads pip­ing hot with the onion gravy.

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