Toad in the Hole

By HeatherS

Ingredients

• 115 g plain flour
• 1/4 tsp salt
• 2 medium eggs, beaten, plus 1 egg white
• 180 mL whole milk
• 8 good-quality pork sausages
• 2 tbsp sunflower oil
• 300 g broccoli, cut into medium-sized florets
• 400 g petits pois (baby green peas)
• For the onion gravy
• 1 /z tbsp olive oil
• 1 onion, sliced
• 1 tbsp light brown soft sugar
• 2 tbsp plain flour
• 500 mL chicken stock, heated
• 1 tsp whole qrain mustard
• 2 sprigs fresh thyme, leaves picked
• 1 tsp Worcestershire sauce

Details

Servings 4
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

Preheat the oven to 220°C (425°F). Sift the flour and salt into a large bowl. Make a well in the center and add the beaten eggs and 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 as thick as double cream. Set aside.

Place the sausages in a roasting tray and drizzle over the sunflower 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 meantime, to make the gravy, heat the olive oil in a frying pan and fry the onion over medium heat for 15 minutes, 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 minutes, adding the mustard, thyme and Worcestershire sauce for the last minute. Season to taste with salt and freshly ground black pepper.

Meanwhile, cook the broccoli in a pan of boiling water for 3 to 4 minutes, adding in the petits pois for the last minute. Drain and serve with the toad in the hole and gravy.

Per serving
713 cals, 36.5 g fat, 11 g sat fat, 17.6 g total sugars, trace sodium