Toad in the hole with mustard and cider gravy

Method

1 Preheat oven to gas mark 6/200˚C (190˚C in a fan oven). In a bowl, sieve flour and a pinch of salt and make a well in the middle. Tip beaten egg into well and gradually pour in milk, whisking, till mixture is a smooth batter.

2 Pour oil into a large baking tin. Add sausages and cook in oven for 15 mins. Remove from oven and pour in batter. Return to oven and cook for 30-40 mins, till golden and risen.

3 Meanwhile, in a large frying pan, heat oil and butter. Add onions and cook over a medium to high heat till softened and caramelised, (about 30 mins). Stir flour into onions, add mustard and gradually stir in cider. Bring to boil, stirring, and simmer for 5-10 mins till thickened. Keep warm till the toad is ready.