Toad-in-the-Hole (with Onion Gravy)

Directions

• Heat the oven to 200C/400F/Gas Mark 6
• First make the batter by whisking together the eggs and milk, then add the sifted flour and seasoning.
• Leave to rest for 60 minutes in the refrigerator
• Place the baking tray (see notes) in the oven to warm, then add the oil to the tray and place back in the oven for 5 minutes
• Pull the rack out of the oven and add the sausages to the tray, replace in the oven and let the sausages cook for about 10/15 minutes, turning them so all sides to brown off.
• Remove the Yorkshire batter from the fridge and give it a quick whisk
• The baking tray should be very hot by now, pull the oven rack out and pour the batter mix into the tray all around and over the sausages.
• Carefully push the oven rack back and do not open the oven door for 25 minutes.
• You can have a peek at 25 minutes to see if the batter has risen nicely and is a nice golden brown. Open the oven door very slowly, check the toad and if you think you need more time close the oven door very gently to avoid a sudden rush of cold air into the oven.
• For the Onion Gravy
• Add a knob of butter to a deepish pan and add the sliced onions
• Sweat the onions off until soft and translucent
• add the flour and gently combine with the onions, let the flour cook out for a minute or two
• Gradually pour in the beef stock, stirring continuously, bring to the boil, then turn down to a simmer and let the gravy thicken
• Stir in a splash of Worcestershire sauce and serve over the Toad in the Hole