There is no satisfactory explanation as to how Toad in the Hole acquired its name, but what does it matter when a dish tastes as good as this one? The toad takes about 5 minutes to prepare and another 45 to cook. You need to preheat the oven to 200⁰/Gas 6.
Ingredients (for the toad)
A tbsp or 2 of oil
6 sausages or 8 chipolatas – I find plain the best, but it’s up to you
75g plain flour
130ml semi-skimmed milk
Salt and pepper to taste
Put the sausages into a lightly oiled roasting tin, approx 28cm x 18cm, and brown them for about 10 minutes, turning from time to time so that they brown evenly.
While they are browning prepare the batter. Sieve the flour into a bowl with some salt and pepper, make a well in the centre, break in the egg and mix, then add the milk and beat with a balloon whisk until there are no more lumps.
Once the sausages have started to colour, pour the batter over and around them and put the tin back in the oven to cook for about 35 more minutes.
Ingredients (for the onion gravy)
1 tbsp oil
2 medium onions, sliced
A pinch of caster sugar
10g plain flour
500ml beef stock
Pour a generous glug of oil into a medium size frying pan and heat.
Add the onions, stirring frequently until soft, then add a pinch of sugar turn down the heat and cover the pan with a lid for about 5-10 minutes to caramelise.
Check once or twice to make sure they don’t burn, stir in the flour, and finally add the stock.
Give everything a good stir and leave to cook for about 5 minutes.
My preference is to serve this with creamy mashed potatoes and baked beans.