Herby Toad-in-the-Hole with Red Onion Gravy


Mmm, Yorkshire pud. And sausages. It’s a taste bud-pleasing, stomach-filling, heart-warming match made in heaven (or Yorkshire). Flavour this all-time favourite with fresh herbs and wholegrain mustard, bake to puffy perfection in our 20cm Aluminium PushPan® and release with ease, without a scrap of batter left behind.


For the toad-in-the-hole

  • 1 tbsp vegetable oil
  • 4 pork and herb sausages
  • 110g plain flour
  • ¼ tsp salt
  • 1 large egg, beaten
  • 2 tsp wholegrain mustard
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh rosemary
  • 300ml milk

For the gravy

  • 10g butter
  • 1 red onion, thinly sliced
  • 200ml boiling water
  • 2-3 tsp gravy granules


  1. Preheat the oven to 220°C/Gas 7.
  2. Put the vegetable oil into the PushPan and add the sausages. Bake for 10 minutes.
  3. Meanwhile, make the batter. Put the flour, salt and egg into a large mixing bowl with the mustard, herbs and milk. Use a whisk to combine the ingredients together to make a smooth batter – this only takes moments.
  4. Pour the batter around the sausages and return the tin to the oven as quickly as possible. Bake for 25-30 minutes, until the batter has puffed up and turned golden brown.
  5. Make the gravy while the batter is cooking. Melt the butter in a saucepan and fry the onion until softened and just beginning to brown. Add the boiling water, then sprinkle in the gravy granules and stir until thickened. Simmer over a very low heat until the toad-in-the-hole is cooked.
  6. Turn out the toad-in-the-hole and serve with the gravy and fresh vegetables.

Tip: For a perfectly puffed up Yorkshire pud, it’s important that the batter is poured into a searing-hot baking tin and quickly returned to the oven.