Toad in the Hole

Sausages and batter

• pork sausages8
• plain flour140 g
• eggs4
• milk200 ml
• beef dripping3 tbsp
• salt1 pinch

Onion gravy

• onions2
• butter30 g
• plain flour1 tbsp
• beef stock500 ml
• Worcestershire sauce1 tsp

Sausages and batter

1. 01

   Whisk the flour, eggs, milk and salt to a smooth batter and leave it to stand for at least 30 minutes.

2. 02

   Heat the oven to 220°C. Brown the sausages in a frying pan — they will not colour properly once the batter is round them.

3. 03

   Put the dripping in a roasting tin and heat it in the oven for 10 minutes, until it is visibly smoking.

4. 04

   Carefully take the tin out (the fat will spit), lay the sausages in the hot fat, pour the batter around them and return to the oven at once.

5. 05

   Bake for 30 to 35 minutes until risen, deep brown and set, and the sausages are cooked through with no pink inside. Do not open the door for the first 25 minutes.

Onion gravy

6. 06

   Thinly slice the onions and cook them in the butter over low heat for 20 minutes, until collapsed and sweet.

7. 07

   Stir in the flour and cook for 2 minutes, then gradually stir in the beef stock and add the Worcestershire sauce.

8. 08

   Simmer for 10 minutes until it coats a spoon, and pour over at the table.