James Martin’s Toad in the Hole

You can't go wrong with this traditional English dish of sausages in Yorkshire pudding batter.

James Martin's Toad in the Hole

by Emily Gilbert |
Published on

It's one of those delicious meals that the whole family will enjoy and this Toad in the Hole recipe from chef James Martin also includes a tasty sauce to finish which combines caramelized onions, sherry and madeira.

Serves 6

Ingredients

12 sausages

200g /8oz flour

8 eggs

1 pint milk

175g beef dripping

For the sauce:

3 onions, peeled and sliced

25g butter

100ml madeira

25ml sherry

500ml beef stock

2 tablespoons brown sugar

Method

  1. In a large bowl whisk the flour, eggs and milk until thoroughly combined. Place in the fridge and allow to rest overnight.
  1. Preheat the oven to 225°C
  1. Place a frying pan over a medium heat, add 25g of dripping and, once the dripping is melted, fry the sausages until they are coloured nicely.
  1. Place the remaining beef dripping in 20 x 30 cms baking tray and heat in the oven until the dripping is smoking hot.
  1. Add the sausages to the baking tray. Give the batter a quick whisk and pour over the sausages.
  1. Cook for 30 minutes, then reduce the heat to 180C and continue to cook for another 15 minutes.
  1. To make the sauce fry the onions over a low to medium heat until they are caramelized. Add the Madeira, sherry, stock and brown sugar, bring the boil and reduce by half.
  1. Serve a large spoonful of the toad in the hole on a plate and pour over the onion sauce.

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