Black Pudding Toad in the Hole – A classic recipe made with a twist by adding black pudding to the sausage recipe. Toad in the Hole is perfect as it is, but adding black pudding makes it even better. This recipe is easy, satisfying and goes really well with my caramelised onion gravy. You could also add Haggis to the Toad in the Hole if you fancied it, making this a real Scottish affair. For a Scottish feast, serve with my Haggis Mac & Cheese . My tip for a perfect Toad in the Hole is to always use good quality sausages made with at least 70% meat- normally the ‘finest’ style own brands. A little more expensive but definitely worth the money. I still have no idea why it’s called Toad in the Hole so if you do, let me know on my Instagram..in fact when I was little I used to refuse to eat it due to the thought of it being a Toad…
RECIPE for Black Pudding Toad in the Hole
SERVES 4
Ingredients:
For the Black Pudding Toad in the Hole :
- 1 pack of sausages (normally 6) I used black pepper pork sausages
- 100g black pudding, torn into pieces (size is your decision)
- Milk
- 2 eggs
- Plain flour
- Salt and Pepper
- Olive oil
For the caramelised onion gravy:
- 1 onion, finely sliced
- 1 teaspoon sugar
- 3 tablespoons balsamic vinegar
- 2 tablespoons plain flour
- 1 beef stock cube, dissolved in 400ml water
- Tablespoon marmite
- Tablespoon mustard
- Olive oil
- Salt and Pepper
METHOD
- Heat the oven to 200C
- Put all the sausages in a large roasting dish and drizzle with a little oil. Put in the oven for around 8 minutes until beginning to brown.
- Add the black pudding and cook for a couple more minutes.
- Meanwhile, crack two eggs into a measuring jug. Beat together.
- Top up the jug with 75ml flour and mix together.
- Again, top up the jug with 125ml milk. Stir to combine. Season with salt and pepper.
- Remove the dish from the oven and make sure the fat is sizzling- if not add a little more and heat for a couple of minutes in the oven again- pour the batter mix over the sausages and black pudding and bake for around 30 minutes until crispy and golden. Try not to open the oven door whilst it’s cooking or it could deflate!
- Serve with caramelised onion gravy- below.
For the caramelised onion gravy:
1. Put the sliced onion and a drizzle of oil in a frying pan over a low heat. Cook for around 20 minutes until really soft. Add the sugar and cook for 5 minutes more.
2. Add the balsamic vinegar and allow to sizzle for a minute or so.
3. Stir in the flour and cook out for a couple of minutes.
4. Gradually add the stock and bubble for around 5 minutes until thickened. Tip: if it doesn’t thicken, cheat and add a tablespoon gravy granules or a tablespoon of corn flour mixed with a tablespoon of water!
5. Stir through the mustard and marmite, taste and season with salt and pepper.
Tips
- Goes well with creamy mash potato. My best tips for perfect mash is to add lots of butter, double cream and mash the potato with a masher before beating it well with a wooden spoon.
- Serve some steamed greens on the side such as kale, spinach or broccoli
- Add chunks of Haggis to the mix
- Add fresh or dried herbs such as rosemary or thyme to the batter. You could also add mustard powder.
