Toad in the Mexican Hole with Onion Gravy

Essentially a giant Yorkshire pudding with sausages baked into it – what’s not to love?

Turns out it’s the perfect dish to receive the Luchito treatment, with both the batter and the onion gravy benefitting (feel free to leave one out if you think it’s too much, we just wanted to show you that both are possible, and both work really well!)

Prep time

45 mins
Cook time

45 mins
Total time

1 hour 30 mins
Ideal for

Mexican
Make it

Mexican
Serves

3-4

This recipe uses

Chipotle Paste

Find us in the
Mexican Section

Ingredients

FOR THE TOAD IN THE HOLE

vegetable oil
2 eggs
100g (3½oz) plain flour, sieved
90ml (3fl oz) milk
1 tsp Gran Luchito Chipotle Paste
85ml (3fl oz) ale
6 sausages
a few sprigs of thyme
salt and freshly ground black pepper

How to make it

TO MAKE THE TOAD IN THE HOLE

Preheat the oven to 200°C (400°F, Gas 6).
Add 1cm (½in) of vegetable oil to a roasting pan or cast iron pan and place in oven.
Meanwhile, in a large bowl, whisk the eggs until thick and fluffy.
Add the flour and whisk until smooth paste is formed.
Add the milk, Gran Luchito Chipotle Paste and ale and whisk all the ingredients together. Leave to stand for 15 minutes.
When the oil is hot, remove the pan from the oven and
carefully add sausages. Return to the oven and cook for
about 20 minutes until brown all over.
Remove the sausages from the pan and leave aside.
Put the oil back in the oven and increase the temperature
to 240°C (475°F, Gas 9) until the oil is smoking hot.
Remove the pan from the oven. Give the batter a quick
whisk, then swiftly but carefully pour it into the pan.
The oil will bubble. Carefully arrange the sausages in the
batter and drop a few sprigs of thyme on top.
Put back in the oven for 25 minutes (keep your eye on
it as it might burn). If it is browning too quickly, reduce