Frank's Recipes! Toad in the Hole

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Toad in the Hole

BATTER
100g plain flour
1 egg
150ml water
150ml milk

TOAD
8 rashers streaky bacon
8 fat beef (pork) sausages
1 onion (sliced thin)
1 tablespoon vegetable oil

GRAVY
2 tablespoon vegetable oil
1 onion (sliced thin)
2 tsp plain flour
2 tsp ready made mustard
2 tsp worcestershire sauce
600ml chicken or vegetable stock
salt and pepper

Preheat oven to 220c(425f). Sift the flour and pinch of salt into a bowl. Make a well in the centre and drop in the egg. Beat lightly, then gradually pour in half the water and milk, beating all the time to form a smooth, thick batter. Beat well for 2 minutes, then stir in remaining liquid.

Wrap a bacon rasher around each sausage and place in a large oven tray (preferably tin ). Scatter over the onion slices and drizzle with the oil. Bake for 15-20 minutes until the bacon and sausages are starting to brown. Remove from the oven and quickly pour the batter around the sausages, Return to oven for a further 35-40 minutes, until the batter is crisp and well risen.

GRAVY
Make this while the toad is cooking !!

Heat the oil in a small fry pan, add the onion and fry gently for 5 minutes until soft and lightly coloured. Stir in the flour and cook for 1 minute, stir in the mustard, worcestershire sauce and stock, bring to the boil, stirring constantly, simmer for 15 minutes (then taste and add more salt and pepper if needed). Serve the toad with mashed potatoes, broccoli and cabbage and gravy.

Serves 4