Toad in the hole with mustard and cider gravy

Serves: 4

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Total Time: 70

Prep Time: 15

Cook Time: 55

• 125 gram(s) (4oz) plain flour
• 2 large eggs, beaten
• 300ml/1?4 pint milk
• 2 tablespoon(s) sunflower oil
• 8  good-quality pork sausages
• For the gravy:
• 1 tablespoon(s) sunflower oil
• 50 gram(s) (2oz) butter
• 2 large onions, peeled and sliced
• 1 tablespoon(s) plain flour
• 2  heaped tbsp coarse-grain mustard
• 500 ml (1 pint) cider (we like Thatcher's Katy, £1.69 for 500ml, Sainsbury's)

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.

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