Name: Toad in the hole batter mix, with onion gravy
Prep time: 10 min
Cook time: 40 min
Yield: 4
Ingredients: 15ml/1tbsp vegetable oil; 8 premium pork sausages; 1 red onion, sliced; 100g/4oz plain flour; pinch of salt; 4 large British Lion eggs; 200ml/7floz milk; For the onion gravy:; 30ml/2tbsp vegetable oil; 2 onions, sliced; pinch of sugar; 20ml/4tsp plain flour; 425ml/ 3/4 pt beef stock

Serves: 4
Prep: 10mins
Cook: 40mins

A classic toad in the hole batter mix recipe which the whole family will love. We have lots more family recipes for you to try.

Ingredients

15ml/1tbsp vegetable oil
8 premium pork sausages
1 red onion, sliced
100g/4oz plain flour
pinch of salt
4 large British Lion eggs
200ml/7floz milk
For the onion gravy:
30ml/2tbsp vegetable oil
2 onions, sliced
pinch of sugar
20ml/4tsp plain flour
425ml/ 3/4 pt beef stock

Method

Sift flour and salt into a large bowl and make a well in the centre. Add the eggs and a little milk and beat until smooth, gradually beat in the remaining milk to make a smooth batter. Leave to stand for 30 mins.
Preheat the oven to 220C/Fan 200C/425F/Gas Mark 7. Divide the oil, sausages and onions between four shallow ovenproof dishes or 1 large roasting tin and toss to mix. Bake for 5 mins.
Remove the sausages from the oven, turn them all over, then pour over the batter. Bake for 25-30mins or until the batter has risen and is crisp and golden.
To make the gravy: heat the oil in a medium pan, add the onions and cook for 5 mins or until golden brown. Add the sugar and cook over a low heat for 2 mins or until caramelised.
Add the flour to the pan and cook, stirring for 1 min. Gradually add the stock, then bring to the boil and simmer for 1 min. Season to taste and keep warm. Serve the toad in the hole with the onion gravy.