Ingredients:
4oz Plain flour
300ml milk
1/2 teaspoon Colemans (English) mustard
1 large egg
3 sprigs of fresh Thyme, leaves only
8 plain pork sausages (Irish or Cumberland)
2 Tablespoons vegetable or Sunflower Oil
2 medium onions, peeled an sliced
1 Teaspoon soft brown sugar
Heat the over to 430F (220c) Make the batter (The hole) by tipping all of the flour but one tablespoonful (needed for the gravy) into a large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the centre, crack in the egg, then pour in a dribble of the milk. Stir with a wooden spoon until smooth, gradually incorporating the rest of the milk and flour. It should be the consistency of double cream when ready. Now stir in the Thyme.
When the oven is up to temp. add 1 tablespoon of the oil, tossing the sausages (Toads) in it and thoroughly coat the base of the pan, then roast in the oven for 15 minutes. Now pour in the batter, it should sizzle and bubble a little when it first hits the hot fat. Put it back in the oven and bake for 40 minutes until the batter is cooked through, well risen and crisp on the outside. Poke it to test with a the tip of a knife, the middle of the batter should be set, not sticky or runny.
While the batter is cooking, soften the onions with the remaining oil in a large non-stick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in the sugar for the final 5 minutes. Add the spoonful of flour, then cook, constantly stirring, for 2 minutes, so it coats the onions and there is no dry flour left. Gradually pour in the stock, stirring well to make a smooth sauce. Bubble for 4-5 minutes to thicken, then season.
Cut the Toad in the Hole into large wedges and serve with the gravy spooned over.
Serve with carrots, and Brussels sprouts (or Broccoli) cooked with leeks and bacon…..Enjoy!!