Perfect toad in the hole

Name: Perfect toad in the hole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbsp sunflower oil; 90 ml whole milk; 2 Waitrose British Blacktail medium Free Range Eggs; 100 g plain flour; 1 tsp English mustard; 1 tbsp fresh thyme leaves, finely chopped; 8 Essential British Pork Sausages

This recipe guarantees your batter is crispy outside and fluffy on the inside. Douse it in gravy and serve with seasonal veg for a simple, comforting meal.

4.5 out of 5 stars(9) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook35 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp sunflower oil
90ml whole milk
2 Waitrose British Blacktail medium Free Range Eggs
100g plain flour
1 tsp English mustard
1 tbsp fresh thyme leaves, finely chopped
8 Essential British Pork Sausages

For the gravy

2 red onions, peeled and each cut into 8 pieces
1 tbsp olive oil
500ml beef stock
2 tbsp damson jam or conserve
½ tsp cornflour
½ tsp balsamic vinegar

Preheat the oven to 220°C, gas mark 7. Pour the oil into a small roasting tin (about 25 x 20cm) and pop it in the oven for 5 minutes.
Meanwhile, prepare the batter. Top up the milk with the same amount of cold water to give 180ml in total. Place the eggs in a bowl and, using an electric hand whisk, beat until foamy.
Add half the flour and half the milk mixture to the eggs, and whisk until smooth. Then add the rest of the flour, milk and the mustard, and whisk again. Stir in the thyme and season. Set aside for 5-10 minutes (you can make the batter up to 1 hour ahead). Pour the batter into a large jug.
Add the sausages to the hot tin and return to the oven for 5 minutes. Quickly and carefully pour the batter around the sausages, then return to the oven. Bake for 30-35 minutes until well risen and dark golden.
Meanwhile, prepare the gravy. Toss the onions in the olive oil and season. Place in a tin in the oven and roast for 15 minutes. Remove the onions andadd to a pan with the stock and jam. Bring to the boil. Simmer until reduced by ¾. Dissolve the cornflour in a little cold water and add to the gravy while stirring. Allow to thicken, then add a little vinegar to taste. Serve the toad with the gravy on the side.

Typical values per serving when made using specific products in recipe