Toad in the Hole with Onion Gravy

Ingredients · per serving

• 250 ml Beef stock
• 80 g Frozen peas
• 60 g Plain flour
• to taste Black pepper
• 2 tbsp Sunflower oil
• 4 links Pork sausages
• 1 large Egg
• 20 g Butter
• 1 tsp Worcestershire sauce
• to taste Salt
• 1 tsp Light brown sugar
• 100 ml Whole milk
• 1 large Onion

Instructions

1. Heat the oven to 220°C/200°C fan. In a small bowl, whisk the flour, eggs, milk, a pinch of salt and a grind of pepper into a smooth batter — should be the texture of single cream. Rest it while you start the sausages.
2. Slice the onions thinly. Pour the oil into a small roasting tin and add the sausages. Roast 12 minutes, turning halfway, until starting to colour.
3. While the sausages roast, melt the butter in a saucepan over medium-low heat. Add the onions and a pinch of salt. Cook slowly 15 minutes, stirring every few minutes, until soft and deep gold. Add the sugar in the last 2 minutes for extra colour.
4. Pour the batter into the hot tin around the sausages — the fat should sizzle on contact. Don't move the tin too gently; this is when the batter starts puffing.
5. Bake 25-30 minutes WITHOUT opening the oven (the puff collapses if you peek). The batter should rise around the sausages, deep golden and crisp at the edges.
6. While it bakes, finish the gravy: sprinkle the flour over the onions and cook 1 minute. Pour in the stock and a splash of soy or worcestershire, simmer until glossy.
7. Slide the toad in the hole onto a board. Slice into two portions, ladle the onion gravy over the top, serve with a pile of buttered peas or steamed greens on the side.

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