Rosemary Shrager’s delicious toad in the hole is a winning dinner for everyone and it’s the perfect winter warmer. This toad in the hole recipe uses tasty onion marmalade to give added flavour, and make your family classic stand out from the crowd! Easy to make and cheap to buy, the ingredients for this toad in the hole by Rosemary Shrager are simple. Making sure the oven is piping hot before you pop your baking tin in is key to getting a lovely fluffy Yorkshire pudding batter around your sausages, so make sure you’re patient enough to let it heat through fully first. Serve it up with delicious mashed potatoes, a few greens and of course the onion marmalade for a really satisfying lunch or dinner.
- 8 Cumberland sausages
- 1 tbsp goose fat or sunflower oil
- Yorkshire pudding batter
- 50g plain flour
- A pinch of salt,
- 3 medium eggs
- 300ml full-fat milk
- 1 tbsp chopped thyme
- Sea salt and black pepper
- 1 quantity of onion marmalade
Put the sausages in a large roasting tin and place in an oven preheated to 190°C/Gas Mark 5. Cook for about 30 minutes, until browned all over, then remove from the tin.
Turn the oven temperature up to 220°C/425°F/Gas Mark 7. Add the goose fat or oil to the tin and put it back in the oven for about 5 minutes to get really hot. Season the batter well with salt and pepper.
Return the sausages to the tin and pour in the batter. It should be sizzling. Place in the oven and cook for 25 minutes, then reduce the temperature to 190°C/375°F/Gas Mark 5 and cook for 15 minutes longer, until well risen and browned. Serve immediately, with the onion marmalade.
Top tip for making Rosemary Shrager’s toad in the hole with onion marmalade
Tomato chilli relish would also go great with this toad in the hole dinner.