Individual toads in the hole with onion gravy
If you don’t have Yorkshire pudding tins, you could make one large toad in the hole instead in a roasting tin or ovenproof dish – it will take 30-35 minutes to cook.
SERVES 4-8 COOK TIME 35-40 minutes
8 sausages 100g (4oz) plain flour 3 large eggs 150ml (5fl oz) milk 3 tbsp sunflower oil
FOR THE ONION GRAVY
1 tbsp sunflower oil 1 onion, very thinly sliced 2 tbsp plain flour 450ml (15fl oz) beef stock 1 tsp soy sauce 1 tsp Worcestershire sauce ½ tsp balsamic vinegar a few drops of gravy browning
1 You will need two four-hole Yorkshire pudding tins. Preheat the oven to 220C/200C fan/gas 7.
2 Put the sausages in a shallow roasting tin and roast in the oven for 20 minutes until browned on one side. 3
Measure the flour into a bowl. Make a well in the centre, add the eggs and beat with a whisk, gradually combining to make a paste, then slowly add the milk until you have a smooth, fairly runny batter (see tip).
4 Pour 1 teaspoon oil into the base of each mould and heat until piping hot. Divide the batter into the tins, pouring into the oil. Place a sausage, browned-side down, in the middle of each and bake for 15-18 minutes until risen and golden.
5 Meanwhile, to make the gravy, heat the oil in a saucepan and fry the onion over a high heat for 1-2 minutes. Lower the heat, cover with a lid and cook for 15 minutes until softened. Add the flour, stirring it in for 30 seconds, then gradually blend in the stock, mixing until smooth and lump-free (see tips). Bring to the boil, then add the soy sauce, Worcestershire sauce, vinegar and gravy browning.
6 Serve the toads piping hot with the onion gravy.