Toad in the Hole Ingredients:
100g plain flour ½ tsp English mustard powder Good pinch of salt 1 egg
300ml milk 1 tsp dried thyme 8 plain pork sausages 2 tbsp sunflower oil 2 onions, peeled and sliced 1 tsp soft brown sugar 500ml good quality beef stock
Method:
For the Batter •
Preheat oven to 220C / gas 7. Sift the flour, salt and mustard powder together into a large mixing bowl. Make a well in the centre or the flour, crack in the egg, then pour in a little milk. Stir with a wooden spoon or a balloon whisk, gradually incorporating some of the flour. Keep adding milk and continue stirring until all the milk and flour has been mixed together and the batter is smooth and lump-free. It should be the consistency of unwhipped double cream. Stir in the thyme.
• •
Place the sausages into a 20 x 30cm roasting tin. Add 1 tbsp of the oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.
Remove the hot tray from the oven, then quickly pour in the batter – it will sizzle and bubble a little when it hits the hot fat. Return the tray to the oven. Bake for 40 mins until the batter is cooked, well risen and crispy.
For the Gravy • Cook the onions with the remaining oil gently in a non-stick pan until they are golden brown. Caramelise them by adding the sugar for the final 5 minutes. Add the spoonful of flour, then cook, stirring continuously, for 2 mins.
•
Gradually pour in the stock, stirring well to make a smooth sauce. Simmer for 4-5 mins to thicken, then season to taste. Cut the toad in the hole into large wedges and serve with the gravy spooned over.
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Celebrate Yorkshire Pudding Day with Toad in the Hole!
Preparation time: 20 minutes
Cooking time: 40 minutes Serves: 4
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