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    Baby Toads-in-the-Hole with Onion Gravy

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    Baby Toads-in-the-Hole with Onion Gravy

    The secret of a good onion gravy is the careful browning of the onions, which provides both colour and flavour. You can cook a single, large toad-in-the-hole if you prefer, but you may need to allow extra cooking time.

    • Preparation time: 25 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 6

    Ingredients

    • Gravy
    • 2 tbsp pork dripping, oil or butter
    • 500g brown onions, sliced into fine rings
    • 1-2 tbsp plain flour
    • 750ml strong beef stock
    • 1 tbsp Worcestershire sauce
    • Toads-in-the-Hole
    • 1-2 tbsp pork dripping, oil or butter
    • 100g plain flour
    • ½ tsp salt
    • 1 medium egg, lightly beaten
    • 300ml milk
    • 36 cocktail sausages

    Method

    1. For the gravy, heat the fat in a deep, heavy frying pan over a medium heat. Add the onions and fry, stirring, until they begin to brown. Add a little salt, reduce the heat and fry gently, stirring regularly, until they're a rich brown (20-25 minutes). Push the onions to one side, sprinkle in the flour and stir until it browns. Add the stock, stirring the onions back in. Bring to the boil, stirring to avoid lumps. Simmer for 20 minutes, stirring occasionally. Add the Worcestershire sauce. Season with salt and pepper.
    2. Meanwhile, make the toads-in-the-hole. Preheat the oven to 220°C, gas mark 7. Sift the flour and salt into a bowl. Add the egg and a little of the milk and whisk, gradually adding the remaining milk, until the batter is the consistency of runny cream. Alternatively, do this in a processor.
    3. Prick the sausages with a fork. Put one 12-hole and one 6-hole muffin tin (with holes about 6cm diameter) in the oven. When hot, put a little dripping into each hole, then 2 sausages, and return to the oven for 10 minutes. Loosen the sausages and pour in batter to come nearly to the top of each hole. Bake for 20-30 minutes, until puffed and brown. Serve with the gravy, and veg of your choice.

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