Prep/Cook time: 50 mins
- 165g plain flour, plus 1 tbsp for the gravy
- 1 tsp English mustard powder
- 4 eggs - cracked and whisked
- 260 ml full fat milk
- 4 thyme sprigs - leaves only
- 8 large pork sausages - you can use any flavoured one that you prefer
- 8 smoked streaky bacon rashers - cut into strips
- 150g good quality black pudding - broken into chunks
- 2 tbsp vegetable oil
- 2 onions, peeled and sliced
- 1 tsp soft brown sugar
- 500ml beef stock
- Heat oven to 200oC and place the roasting tray into the oven.
For the Batter:
Make the batter mix the night before.
- Sift the flour into a bowl and the English mustard powder and add a good pinch of salt. Make a well in the centre, add the egg mix and whisk together to make a paste, then pour in the milk and whisk until you have a smooth batter.
- Add in the thyme leaves and then pour the batter back into a measuring jug and place in the fridge overnight.
For the Toad in the Hole:
- Add 1 tbsp vegetable oil to the roasting tray. When hot add the sausages and bacon, tossing them in the oil in order to coat them. Cook in the oven for 15 mins or until brown all over.
- When ready go to the oven, carefully pull the tray half way out. Add the black pudding to the tray and spread the ingredients out evenly then quickly and carefully pour in the batter, be careful it will sizzle and bubble when it hits the hot fat.
- Place the tray back into the oven, then bake for 40 mins until the batter is cooked through, risen and crisp. Do not open the oven!
- After 40 mins the batter should be ready, you can check by inserting a knife into the centre and it should come out clean.
For the Gravy:
- Fry the sliced onions with the remaining oil in a pot until they are golden brown. Sprinkle in the brown sugar for the final couple of mins. Add a spoonful of plain flour, then cook out the flour, constantly stirring, for 2 mins.
- Gradually pour in the beef stock, in stages, stirring well to make a smooth sauce. Simmer for 4-5 mins to thicken, then season. C
- ut the toad-in-the-hole into large wedges and serve with the gravy spooned over or on the side.
- Serve with some creamy mash (yes, I like mash with everything), green veg or even a nice mixed salad.