Toad in the Hole

By Hester

Plump pork sausages, crispy Yorkshire pudding and a rich onion gravy come together to make this a family favorite.

Ingredients

• 115 g plain flour
• 1/4 tsp. sale
• 2 medium eggs, beaten, plus 1 egg white
• 180 ml whole milk
• 8 good quality pork sausages
• 2 Tbsp. canola oil
• ONION Gravy
• 1/2 Tbsp. olive oil
• 1 onion, sliced
• 1 Tbsp. brown sugar
• 2 Tbsp. plain flour
• 500 ml chicken stock, heated
• 1 tsp. wholegrain mustard
• 1 tsp. Worcestershire sauce

Preparation

Step 1

Preheat the overn to 425 F. Sift the flour and salt into a large bowl. Make a well in the centre and add the beaten eggs & egg white. Whisk them in gradually drawing in the flour and adding just enough milk to make a paste. When all the flour is incorporated, whisk in the remaining milk until the batter is thick as whipping cream. Set aside.

Place the sausages in a roasting tray and drizzle over the canola oil. Cook in the oven for 10 minutes, until the sausages are beginning to turn golden and the oil is very hot. Remove the tray from the oven and pour the batter mix around the sausages. Return to the oven and cook for 20 to 25 minutes, until the batter is risen and golden.

In the meatime, make the gravy, heat the olive oil in a frying pan and fry the onion over medium heat for 15 mnutes, until soft. Stir in the sugar and cook for another 5 minutes. Stir in the flour, then gradually add the stock, stirring continuously. Bring to the boil and simmer gently for 5 minutles, add teh mustard & worcestershire sauce for the last minute. Season to tase with salt and pepper.