Toad in the Hole & Sticky Toffee Pudding · PrimedTable
British🍰 Sweets & drinks
Toad in the Hole & Sticky Toffee Pudding
⏱ 135 min
A classic British duo featuring sausages baked in a Yorkshire pudding batter alongside a rich sticky toffee pudding. The toad in the hole is served with caramelized onion gravy and steamed greens, while the sticky toffee pudding is made with plump Medjool dates soaked in Earl Grey tea and topped with a luxurious rum-spiked toffee cream sauce.
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Adapted from a video by Jamie Oliver
Sunday Sorted! Toad In The Hole & Sticky Toffee Pudding! Jamie Oliver
▶ Tap a timecode to jump to roughly that moment in the video.
1
Squeeze one sausage from its casing into a large pan over medium heat and break it up as it cooks. Place the remaining eight sausages in an oiled baking tray, toss gently, and add about half a centimetre of oil. Preheat the tray in the oven.
2
Bake the sausages for 10 minutes while preheating the oil in the tray. Slice three onions finely, season with pepper, and fry over medium heat for about 20 minutes to extract and develop flavour.
3
Combine 700g plain flour with a pinch of salt. Whisk in 500ml milk and 450ml beer until smooth, then gradually beat in 14 eggs one at a time until the batter is silky.
4
Pour half the batter into a jug for easy pouring. Distribute rosemary among the trays, then quickly pour the batter around the sausages, filling to about 2cm from the bottom.
5
Place the trays in the oven and close the door for 30 minutes without opening—this maintains the heat and pressure needed for the Yorkshire pudding to rise perfectly.
6
Stir brown sauce, whole grain mustard, and flour into the cooked onions. Add a chicken stock cube and gradually pour in 700ml to 1 litre of hot water, simmering for 20–25 minutes until thickened into gravy.
7
When the toad in the hole is cooked, ladle the gravy over and serve with steamed greens.
8
Remove the pits from 450g Medjool dates. Steep four Earl Grey tea bags in 300ml boiling water for 3½ minutes.
9
Add the pitted dates, 1 tsp cinnamon, and half a freshly grated nutmeg to a blender. Pour in the steeped Earl Grey tea, cover, and let sit for 10 minutes.
10
Cream 170g butter with 170g golden caster sugar, then beat in 170g muscovado sugar until light and fluffy.
11
Beat in four eggs one at a time, then gently fold in 340g self-raising flour. Fold in the blended date mixture until combined.
12
Rub the inside of a ring-shaped bundt tin with butter, dust with flour to coat evenly, then pour in the batter. (Alternatively, a baking tray works fine.)
13
Bake at 180°C for 45–50 minutes without opening the oven door.
14
In a saucepan, warm 250g butter with 250g mixed sugar (half golden, half muscovado). Once the sugar begins to dissolve, pour in 50ml rum and carefully tilt the pan towards the flame to ignite, allowing it to burn off briefly.
15
Stir in 300ml double cream until a rich, glossy toffee sauce forms.
16
Once the pudding is baked and has cooled slightly, brush the toffee sauce onto the surface to seal it and create a glossy caramel crust. Finish with a light sprinkle of salt.
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