Toad in the Hole

Method

1. 1

   Step 1

   Put the flour, salt and pepper in a large mixing bowl and make a well in the center. Crack in the eggs, add about half the milk and whisk from the center outward until you have a thick, smooth batter.

2. 2

   Step 2

   Gradually whisk in the remaining milk until the batter is smooth and has the consistency of light cream. Cover and leave at room temperature for 30 minutes to allow the flour to hydrate.

3. 3

   Step 3

   While the batter rests, preheat the oven to 425°F (220°C / Gas 7), or 400°F (200°C) fan. Position a shelf just below the center, leaving plenty of space above it for the pudding to rise, and choose a sturdy metal roasting pan approximately 9 × 13 inches (23 × 33 cm).

4. 4

   Step 4

   Pour the oil into the roasting pan and add the sausages in a single layer, leaving space between them. Roast for 15–20 minutes, turning once halfway through, until lightly browned and the oil is very hot; the sausages will finish cooking in the batter.

5. 5

   Step 5

   Give the rested batter a brief whisk and have it ready beside the oven. Carefully remove the hot pan to a heatproof surface, quickly pour the batter evenly around the sausages—it should sizzle immediately—and return the pan to the oven.

6. 6

   Step 6

   Bake for 30 minutes without opening the oven door, until the pudding is well risen, deeply golden and crisp around the edges. If the center still looks wet or pale, bake for another 5 minutes; the batter should be set around the sausages, and the sausages should reach 160°F (71°C) in the center.

7. 7

   Step 7

   During the final 5–8 minutes of baking, pour the onion gravy into a small saucepan and warm over medium-low heat, stirring regularly, until steaming hot. Add a small splash of water if it becomes too thick.

8. 8

   Step 8

   Take the toad in the hole straight to the table, as the pudding will begin to settle once out of the oven. Cut into four portions, allowing two sausages per person, and serve the gravy separately to keep the crisp edges from softening.