Toad in the Hole

Method

1. 01

   Mix and rest the batter

   Whisk the 225 g flour with 4 g salt. Add the 200 g beaten egg, then gradually whisk in the 300 ml milk and 100 ml cold water until smooth. Cover and rest for 30 minutes.

   

2. 02

   Brown the onions for gravy

   Melt the 25 g butter over medium-low heat. Add the 400 g onions, 2 g salt and 1 g pepper and cook for 18–20 minutes, stirring often, until soft and deep golden rather than merely translucent.

   

3. 03

   Heat the tin and start the sausages

   Heat the oven to 220°C. Put the 35 g dripping in a 30 x 20 cm roasting tin and heat for 5 minutes. Add the 8 sausages and roast for 12 minutes, turning once, until lightly browned and the fat is fiercely hot.

   

4. 04

   Pour the batter and bake

   Whisk the rested batter once. Pull the hot tin out just far enough to pour the batter around the sausages; it should sizzle immediately. Return it to the oven and bake at 220°C for 28–32 minutes without opening the door, until the batter is tall, crisp and deep golden.

   

5. 05

   Finish the onion gravy

   Stir the 20 g flour into the browned onions for 1 minute. Gradually whisk in the hot 500 ml stock and 15 ml Worcestershire sauce, then simmer 8–10 minutes until glossy and lightly thickened. Taste and add up to the remaining 4 g salt and 2 g pepper only as needed.

   

6. 06

   Serve at once

   Cut the toad in the hole into 4 portions and serve immediately with hot onion gravy. The pudding is at its best while the rim is audibly crisp and the centre is still tender around the sausages.