Proper Toad in the Hole with Onion Gravy

⏱ 65 min · Serves 4

Fat pork sausages nestled in a towering, crisp-edged batter, with a glossy onion gravy to pour over the top. The trick is a screaming hot tin and a rested batter — do those two things and you'll get a Yorkshire that climbs the sides.

Per serving: 760 kcal · 29.0g protein · 51.0g carbs · 48.0g fat

Ingredients

• 8 good-quality pork sausages (about 450g)
• 140g plain flour
• 1/2 tsp fine salt
• 3 large eggs
• 200ml whole milk
• 75ml cold water
• 3 tbsp sunflower oil or beef dripping
• 2 large onions, thinly sliced
• 30g butter
• 1 tsp caster sugar
• 1 tbsp plain flour (for the gravy)
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 500ml beef stock
• Salt and black pepper

Method

1. Make the batter first: whisk the flour and salt with the eggs until smooth, then gradually whisk in the milk and water to a thin, pourable cream. Cover and leave at room temperature for at least 30 minutes (up to a few hours in the fridge).
2. Meanwhile, start the gravy. Melt the butter in a saucepan over medium-low heat, add the onions, a pinch of salt and the sugar, and cook gently for 20-25 minutes, stirring often, until deep golden and jammy.
3. Heat the oven to 220C/200C fan/gas 7. Put the oil into a roasting tin roughly 20 x 30cm and add the sausages. Roast for 12-15 minutes, turning once, until browned and the fat is smoking hot.
4. Stir the flour into the onions and cook for 1 minute, then add the mustard, Worcestershire sauce and stock, a splash at a time, stirring smooth. Simmer 10 minutes until it coats a spoon; season and keep warm.
5. Give the batter a quick whisk. Pull the tin from the oven, quickly space the sausages evenly, then pour the batter around them in one confident go — it should sizzle.
6. Return to the oven immediately and bake 25-30 minutes without opening the door, until the batter is puffed, deep golden and crisp at the edges.
7. Serve straight away, cut into squares, with the hot onion gravy and buttered greens or mash.