Serves 4


sunflower oil

8 large quality sausages (or veggie sausages)

4 sprigs of fresh rosemary

2 large red onions

2 cloves garlic

2 knobs unsalted butter

6 tbsp balsamic vinegar

4 tsp/20g Goldenfry Original Onion Gravy Granules


For the Batter

142g pack Goldenfry Yorkshire Pudding and Pancake Mix

2 free range eggs

220ml cold water


  1. Mix the batter ingredients together and put to one side. I like the batter to go huge so the key thing is to have an appropriately-sized baking tin – the thinner the better – as we need to get the oil smoking hot.
  2. Put 1cm of sunflower oil into a baking tin, then place on the middle shelf of your oven at its highest setting (240–250ºC/475ºF/Gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking.
  3. When the oil is very hot, add the sausages – keep an eye on them and allow them to colour until lightly golden.
  4. At this point, take the tin out of the oven, being very careful, and pour the batter over the sausages. Throw a couple of sprigs of rosemary into the batter.
  5. It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don’t open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.
  6. For the onion gravy, peel and finely slice the onions and garlic, then simply fry off in the butter on a medium heat for about 5 minutes, or until they go sweet and translucent. You could add a little thyme or rosemary here, if you like. Add the balsamic vinegar and allow it to cook down by half.
  7. Put the gravy granules into a measuring jug. Add 280ml boiling water and stir until smooth. Add to the onion and balsamic mix. For thicker gravy, simply add more granules
  8. Serve at the table with the Toad in the Hole, mashed potatoes and peas!