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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


  • Make it


  • Serves


How to make it


  1. Preheat the oven to 200°C (400°F, Gas 6).
  2. Add 1cm (½in) of vegetable oil to a roasting pan or cast iron pan and place in oven.
  3. Meanwhile, in a large bowl, whisk the eggs until thick and fluffy.
  4. Add the flour and whisk until smooth paste is formed.
  5. Add the milk, Gran Luchito Chipotle Paste and ale and whisk all the ingredients together. Leave to stand for 15 minutes.
  6. 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.
  7. Remove the sausages from the pan and leave aside.
  8. Put the oil back in the oven and increase the temperature
    to 240°C (475°F, Gas 9) until the oil is smoking hot.
  9. 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.
  10. Put back in the oven for 25 minutes (keep your eye on
    it as it might burn). If it is browning too quickly, reduce

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