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Toad-in-the-Hole with Redcurrant Onion Gravy

DIFFICULTY: 2 out of 3  35 mins


Ingredients (serves 4)

  • 50g Yorkshire rapeseed oil
  • 4 Medium eggs
  • 200g Plain flour
  • 200ml Full fat or semi-skimmed milk
  • 12 Sausages (Pick your prefrence)
  • 4 Large potatoes
  • 200g Kale
  • 500g TRUEFoods onion gravy 
  • 2 tbsp Redcurrant jelly
  • 20g Butter
Recipe courtesy of Bord & Bred - Artican Recipe Boxes From Yorkshire:

Toad-in-the-Hole with Redcurrant Onion Gravy


1. Preheat the oven to 190ºC/fan 170ºC/gas mark 5.

2. Pour the oil into an oven proof dish and place the dish into the pre-heated oven for approx. 5 mins - until the oil is really hot.

3. Meanwhile, crack the eggs into a bowl, add the flour, milk and a little salt and whisk until the mixture is a smooth batter.

4. Once the oil is hot, take the dish out of the oven. Pour the batter into the dish and then place the pork sausages into the batter – spacing them out evenly in the dish. Place the dish back into the oven to cook for approx. 20-25 mins – until the Yorkshire pudding has risen and is a nice golden colour.

5. Place the potatoes into a pan of water. Bring to the boil and cook for approx. 15 mins until the potatoes are cooked and ready to mash.

6. Place the kale into a pan of water. Bring to the boil and cook for approx. 5 mins until the kale is cooked. Drain before serving.

7. Pour the gravy into a pan. Bring to the boil and then simmer. Add the red currant jelly and stir until all the jelly has dissolved.

8. Drain the potatoes, add the butter, a splash of milk, season to taste and mash until nice and creamy.

9. To serve – place the toad-in-the-hole on a plate with the mash and kale to one side and pour over the gravy.


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Hinchliffe’s Farm, Netherton Moor Road, Netherton, Huddersfield, West Yorkshire HD4 7LE

Tel: 01484 661231 / Email:

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