Toad in the hole

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This traditional British Toad in the hole, with sausages, Yorkshire pudding and onion gravy, is a guaranteed people pleaser and is easy to make too!

Ingredients

A splash of Shiraz tastes great with the gravy. You can serve up the rest of the bottle with the meal.

For toad in the hole:

For the onion gravy:

Preheat the oven to 220°C (425°F, gas mark 7). Put the flour in a bowl, making a well in the centre and break in the eggs. Mix in half the milk using a wooden spoon, working the mixture until smooth, then add the remaining milk. Whisk until fully combined and the surface of the Yorkshire pudding mix is covered with tiny bubbles. Allow to rest.
Put the oil and sausages in a small roasting tin and cook in the oven for 10 mins until browned and the oil is really hot. Whisk the mustard and thyme into the Yorkshire pudding mix, then pour over the sausage. Cook for about 30-40 mins, until the batter has risen and is a deep golden brown.
To make the onion gravy, fry the onions in the oil until softened (about 8 mins). Add the flour and cook for 2 mins, then gradually add the stock before adding the rest of the ingredients. Simmer for 5 mins.
Slice the toad in the hole into four and serve each quarter on a warm plate with loads of onion gravy.