Toad in the Hole

Yorkshire pudding and sausages

• 2 tbsp Sunflower oil
• 8 Pork sausage, thick, good-quality
• 150 g Plain flour
• 1 tsp Fine sea salt
• 3 Egg
• 200 ml Whole milk
• 100 ml Water

Onion gravy

• 2 medium Yellow onion
• 1 tbsp Sunflower oil
• 1 tbsp Plain flour
• 500 ml Beef stock, hot
• ½ tsp Black pepper

1. Heat the oven to 220°C (430°F). Put 2 tbsp sunflower oil into a baking dish (about 20 x 30 cm) and place it in the oven to get very hot.
2. Meanwhile, make the batter: whisk the plain flour and fine sea salt in a bowl, then whisk in the eggs. Gradually whisk in the whole milk and water until smooth, then set aside to rest while you start the gravy.
3. Peel and thinly slice the yellow onions. Warm 1 tbsp sunflower oil in a saucepan over medium heat, add the onions and cook, stirring often, until softened and lightly golden.
4. Stir 1 tbsp plain flour into the onions and cook for 1 minute. Gradually whisk in the hot beef stock, then simmer until thickened to a pourable gravy; season with black pepper and a pinch more fine sea salt if needed.
5. Heat a frying pan over medium-high heat and brown the pork sausages all over. They do not need to be cooked through at this stage, just well coloured.
6. Carefully remove the hot baking dish from the oven and place the sausages in the sizzling oil. Give the batter a quick whisk, then pour it around the sausages and return to the oven straight away.
7. Bake for 25 to 30 minutes until the pudding is well risen, deep golden and crisp at the edges. Avoid opening the oven door during baking so it rises properly.
8. Rewarm the onion gravy gently if needed, loosening with a splash of water if it has thickened too much. Serve the toad in the hole straight from the oven with the hot gravy.

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