I love Toad in the Hole. It's just perfect for this time of year when you want something warm and comforting to round off the day. The thing I love the best about this dish though, and it's an absolute must for me, is the onion gravy to go with it.
Delia's Roasted Onion Gravy is the best I've come across so far and is super-easy to make. Plus you can make it a few hours in advance if you want to and reheat it later on while the Toad in the Hole is cooking. I didn't have so much luck with her batter recipe though (which is also included in the link below) - I found it turned out a bit flat. I hunted around for an alternative online and came across Anthony Worrall Thompson's version which I had much more success with and have stuck with ever since. It uses twice as much egg and less flour and the end result is a much poofier pudding (that's a technical term for you). Oh, but if you do ever decide to test out Delia's version I do NOT recommend you use a metal roasting tin - I found it sticks something terrible.
Here's a link to Delia's Roasted Onion Gravy (also to be found in How To Cook Book One).
Toad in the Hole
(adapted from a recipe by Anthony Worrall Thompson)
For the batter
115g/4oz plain flour
large pinch of salt
freshly ground black pepper
4 large eggs
300ml/1/2 pint milk
8 good quality sausages
2 tbsp/30g beef dripping or white vegetable fat
1) Make the batter by sifting the flour into a large bowl and adding the salt and pepper. Make a well in the centre and break in the eggs. Gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream. Leave to sit for 30 minutes, or ideally 3-4 hours.
2) Preheat the oven to 200c/400f/gas mark 6.
3) Heat a large non-stick pan and cook the sausages over a medium heat until golden brown all over.
4) Place the dripping or vegetable fat into an ovenproof dish and put into the oven for 5 minutes or until the fat is hot and hazy. Add the sausages to the dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden brown.
5) Serve with some veg on the side and lots of lovely gravy!
Serves 4-6 (note that Delia's gravy recipe only serves 2-3)