Toad in the Hole with Onion Gravy

By Hester

Ingredients

• 4 oz Flour
• 1/4 tsp Salt
• 2 beaten Eggs (plus 1 egg white)
• 180 ml Milk
• 8 Pork Sausage (good quality)
• ONION GRAVY
• 1/2 tbsp Olive Oil
• 2 tbsp Flour
• 1 Onion (sliced)
• 1 tbsp Brown Sugar
• 2 cups OXO Chicken (heated)
• 1 tsp Mustard
• 1 tsp Worcestershire Sauce

Details

Servings 4
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

1.Heat oven to 420F fan/gas 9. In a food processor, combine the flour, eggs, milk, mustard and some salt and pepper, blitz until smooth, then leave to rest for 30 mins.

2.Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking, place the sausages inside, evenly spread out, and cook for 5 mins.

3.Give the rested batter a stir and pour into the really hot tin - take care as it may spit. Quickly sprinkle over the sage leaves and rosemary, then place in the middle of the oven. Do not open the door for 25 mins, then check - if needed, cook for a further 5-10 mins. Cook until puffed up and brown and the batter is completely cooked through. Serve straight from the dish.

FOR BEST RESULTS
Get the fat as hot as possible before adding the batter, and don't peep in the oven during the first 20-25 minutes of cooking

To make the gravy, cook the onions in olive oil and a big pinch of salt, stirring until they are soft. Stir in the sugar and cook for another 5 minutes. Str in the flour, then gradualy add the stock, stirring continuously. Bring to a boil and simmer gently for 5 minutes, adding the mustard, thyme and worcestershire sauce for the last minutes. Season to taste with salt and black pepper.