Ingredients

• 225g/8oz plain flour
• 8 free-range eggs
• 1 tbsp wholegrain mustard
• 570ml/1 pint milk
• pinch salt
• 75g/2¾oz beef dripping (or lard)
• 6 good-quality sausages
• 2 onions
• finely sliced
• 1-2 tbsp yeast extract
• 75ml/2½fl oz red wine
• 1 tbsp gravy granules
• 200ml/7fl oz beef stock
• buttered peas
• to serve
• knob of butter
• salt and freshly ground black pepper

Directions

• Place the plain flour in a bowl and make a well in the centre.
• Whisk in the eggs and mustard and continue to whisk until just smooth
• then gradually add the milk and salt and whisk to a smooth batter.
• Place in the fridge for at least four hours
• but preferably overnight.
• Preheat the oven to 220C/425F/Gas 7.
• Place three-quarters of the beef dripping into a roasting tin and heat in the oven.
• Heat a frying pan until hot
• then add the remaining dripping. When it’s melted
• add the sausages and fry on each side until browned.
• Remove the batter from the fridge and whisk once more to combine.
• Place the sausages in the roasting tin and pour over the batter.
• Place in the oven for 30 minutes
• then briefly open the oven door to allow the steam to escape and cook for another 10 minutes.
• Make the gravy using the same pan that the sausages were cooked in.
• Place the pan on a high heat
• then add the onion and fry for 10 minutes
• or until just softened and browned.
• Add the yeast extract and cook for a minute
• then add the red wine and cook until the volume of liquid has reduced by half.
• Whisk the gravy granules with a little water until smooth
• then add 250ml/9fl oz water and whisk once more. Add to the pan and cook for a few minutes then add the beef stock and simmer for five minutes. Add a knob of butter and season
• to taste
• with salt and pepper.
• Remove the toad in the hole from the oven and set aside for a few minutes.
• Serve a large spoonful of the toad with a ladleful of gravy and some buttered peas.