Rosemary Shrager’s toad in the hole with onion marmalade recipe

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Rosemary Shrager's delicious and easy pork toad in the hole with tasty onion marmalade is a winning dinner for everyone and the perfect winter warmer.

Serves4
SkillEasy
Preparation Time45 mins
Cooking Time35 mins
Total Time1 hours 20 mins
Cost RangeCheap

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.

Ingredients

  • 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

WEIGHT CONVERTER

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Method

  1. 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.
  2. 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.
  3. 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.

Rosemary Shrager
Celebrity chef and TV presenter

From 1998 to 2002, Rosemary started her chef journey at Amhunnsuidhe castle and enrolled in a cookery course, and published her first official cookbook in this period. With a passion and drive to make a name in the cooking industry, Rosemary's TV career took off when she hosted her own cookery series called 'Rosemary Shrager School for Cooks', where ten contestants competed for the opportunity to work in a Michelin star restaurant. Soon after this, she made appearances in The Girls of Hedsor Hall, Royal Upstairs Downstairs, What's Cooking?, The Real Marigold Hotel, Chopping Block, Culinary Genius as well as being a contestant on one of Britain's favourite shows I'm A  Celebrity Get Me Out Of Here. If you want to try some of Rosemary's homely and delicious recipes, check out our Rosemary Shrager recipes (opens in new tab).