Recipe: Individual Toad-in-the-Hole with Onion Gravy



Toad-in-the-hole is a much loved British favourite and a proper hearty meal. I love this individual version – it’s a great way to turn a home dish into dinner party worthy food.


for the gravy:

20g butter

2 large onions, finely sliced

2 garlic cloves, minced

2tsp plain flour

1/2 glass red wine

250ml chicken or vegetable stock

1-2tbsp balsamic vinegar

for the Toad-in-the-Hole:

2 eggs

115g plain flour

150ml whole milk

handful thyme sprigs

dried oregano

salt and pepper

8 of your favourite sausages (I chose thick pork and herb sausages)



(preheat oven to 200*c and set aside 4 large ramekins)

for the gravy:

– get your gravy prepared first, then you can warm it up later and you don’t need to worry about it

– melt the butter in a wide, shallow pan over a medium heat

– add the onion and garlic, then cook over a medium-low heat until golden and soft, stirring regularly – add a splash of water any time it looks too dry

– once golden and soft, put a lid on and cook for another 10 minutes or so over a low heat until onions are a lovely dark-golden colour, but not burnt!

– stir in the flour and cook for a couple of minutes before stirring in the red wine, then simmer for a couple of minutes to reduce and cook off the alcohol

– add the stock and season well to taste

– cook, stirring, for 15 minutes more, or until the gravy is soft, sticky and delicious. Finally, stir through a splash of balsamic vinegar

– pour a little oil into each ramekin and place 2 sausage in each

– bake in the oven for 10-15 mins, until the sausages have browned

– meanwhile, whisk together the milk and eggs

– sift flour into a large bowl and make a well in the centre

– gradually whisk the milk and eggs into the flour until you have a smooth batter

– add the thyme, oregano and a pinch of salt and pepper

– remove the ramekins from the oven and pour batter into each one until the sausages are 3/4 covered

– bake in the oven for 25-30 minutes, or until risen and golden

*Serve with lashings of onion gravy and vegetables

About SAFbakes

Want to know where to eat and what to bake? Join me at

One comment

  1. Pingback: Dine & Discover | Orange flour

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: