Ingredients

The following ingredients have 4 Servings
  • For the batter:
  • 100 g / 3 ½ oz Plain flour
  • 2 Eggs
  • 150 ml / ¼ pt semi-skimmed milk
  • For the toad:
  • 8 Pork sausages
  • 1 Onion (finely sliced)
  • 1 tbsp Vegetable Oil
  • For the gravy:
  • 1 Onion (finely sliced)
  • 1 tbsp Vegetable oil
  • 2 tsp Flour
  • 2 tsp English mustard
  • 2 tsp Worcestershire sauce
  • 300 ml / ½ pint Vegetable Stock

Instruction

  • Pre-heat oven to 220°C.
  • Place flour in a bowl, add eggs and slowly mix in milk to make a smooth batter.
  • Add 150ml (¼ pt) water and beat until smooth.
  • Put sausages in an oven-proof baking dish and scatter the onion around them and drizzle the oil over. Avoid onion on top of the sausages as they just burn.
  • Roast for 15 minutes.
  • Remove from oven, pour over the batter speedily and return to cook for anywhere between 20 – 35 minutes. (Mine took 20 mins).
  • To make the gravy, fry the remaining onion for 5 minutes until golden.
  • Sprinkle on the flour and cook, stirring until thickened.
  • Add mustard, Worcestershire sauce and gradually, the stock, stirring until smooth.
  • Serve with the Toad in the Hole and steamed veg.