Sausages roasted in a hot tin until the Yorkshire pudding batter around them puffs up crisp and golden, served with onion gravy.
Prep
15 mins
Cook
45 mins
Servings
4
Per serving
£2.00
Difficulty
easy
The oil and tin both need to be properly smoking hot before the batter goes in - that's what gives you the big dramatic rise around the sausages.
Whisk 120g of the flour with the eggs, milk and a pinch of salt to a smooth batter. Leave to stand at room temperature for at least 20 minutes.
Preheat the oven to 220C (200C fan). Pour the vegetable oil into a roasting tin, add the sausages, and roast for 10 minutes until the oil is sizzling and the sausages have started to colour.
Working quickly, pour the batter into the hot tin around the sausages and return immediately to the oven. Bake for 25-30 minutes without opening the door, until well risen and deep golden.
Meanwhile, heat a little oil in a saucepan and cook the onions over a medium-low heat for 15 minutes until soft and golden.
Stir in the remaining tablespoon of flour, cook for a minute, then dissolve the stock cube in 350ml boiling water and gradually stir it in. Simmer for 5-6 minutes until glossy.
Serve the toad in the hole straight from the tin with the onion gravy poured over.