Toad in the hole combining sausages, onions and Yorkshire pudding batter, is the ultimate comfort food.
Toad in the hole with onions
140g plain flour
2 tsp mustard
salt and pepper to season
2 tbsp vegetable oil
1 medium onion thinly sliced
8 Cumberland sausages, or find some good quality sausages from your butcher
- Heat the oven to 220C.
- In a liquidiser or food processor combine the eggs, flour, milk, mustard, salt and pepper and whizz until smooth. Transfer to a jug and allow the batter to rest in the fridge for at least 30 minutes.
- Put the oil in a deep roasting tin (30 x23 cm) and put the tin in the oven to heat up. When the oil is hot and smoking, put the sausages and sliced onion in the pan and cook them in the oven for 5 minutes to get some colour.
- Ensure the sausages and onions are evenly spread across the tin.
- Stir the batter, and then pour into the roasting tin – it will splutter so take care.
- Cook in the oven for 25 minutes, do not open the oven door until then to check the batter has risen and the sausages are cooked through. If needed, cook for a further 5-10 minutes.
Serve straight from the dish.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.