Toad in the hole

As the evenings are getting colder and it's starting to get dark outside before I leave the office, my weekday dinners are getting ever more homely and comforting. Tonight's supper was a classic toad in the hole (but spiced up a little with the addition of port and smoked garlic to my caramelised onion gravy).

Recipe follows below...

Serves 3 (or 2 greedy people like me and my husband)

• 6 good quality sausages
• 75g plain flour
• 75ml milk
• 55ml water
• 1 large egg
• tablespoon of olive oil
• 2 red onions 

Preheat the oven to 220C. Make the batter by sifting the four into a bowl. Make a well in the centre and add the egg. Combine the egg and flour then add the liquid slowly, beating steadily with a balloon whisk.

cut the red onions into wedges and place in a baking tin with the sausages (prick the sausages all over to help release the fat). Cook for 10 minutes then add the oil. Cook for a further 5 minutes until the oil is hot and smoking. 


Add the batter and bake for 30 minutes until the batter is golden brown. 


Serve with mash, peas and onion gravy!