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    Toad in the Hole with Onion and Mustard

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    Toad in the Hole with Onion and Mustard

    Onions, mustard and bacon add a twist to this traditional recipe.

    • Preparation time: 20 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 4


    • The gravy
    • 2 tbsp Wholegrain Mustard
    • 2 tbsp vegetable oil
    • 1 small onion, thinly sliced
    • 2 tsp Worcestershire Sauce
    • 2 tsp plain flour
    • 600ml chicken stock
    • The hole
    • 1 large free range egg
    • 200ml Waitrose Milk
    • 1 tbsp Waitrose Wholegrain Mustard
    • 100g plain flour
    • The toad
    • 454g pack Waitrose Cumberland Sausages
    • 8 rashers Waitrose Streaky Bacon, Unsmoked
    • 1 onion, thinly sliced
    • 4 tbsp sunflower oil


    1. Preheat the oven to 220°C, gas mark 7. Sift the flour and a pinch of salt into a bowl. Make a well in the centre, crack in the egg and gradually beat in half of the milk. Beat well for 2 minutes then stir in the rest of the milk and mustard. Season.
    2. Wrap the sausages in the bacon and place in a large roasting tin. Scatter over the onion, drizzle over the oil and bake for 15-20 minutes or until beginning to brown.
    3. Remove tin from the oven and pour into the batter. Cook for a further 35-40 minutes or until well risen and golden brown.
    4. To make the gravy, heat the oil in a saucepan and fry the onion for 5 minutes. Stir in the flour and cook for 1 minute, then add the rest of the ingredients and bring to the boil, stirring. Simmer for 15 minutes, then season and serve with the toad.

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