This classic toad in the hole recipe is perfect for enjoying when there’s a chill in the air. Warming and delicious, it makes the ultimate comfort food dinner. You can even keep any leftovers for lunch the following day. For an extra tasty meal, serve with homemade garlic cabbage.

Ready in: 3 hours

Serves: 4

Ingredients

For the batter
175g plain flour
3 eggs
300ml milk
2 tbsp olive oil
8 Becketts’ Bakery pork sausages
Salt and black pepper to season

For the onion gravy
1 tbsp olive oil
2 onions, peeled and finely chopped
½ tsp English mustard
500ml stock, made using a beef stock cube

For the garlic cabbage
1 Savoy cabbage, with the core removed and shredded
½ tbsp olive oil
2 garlic cloves, peeled and finely chopped

Method

First, make the batter. Sieve the flavour into a large mixing bowl and season with salt and pepper. Make a well in the centre and break in the eggs. Slowly whisk the eggs into the flour. Once combined pour in the milk, a little at a time, stirring continuously to avoid any lumps. The batter should be the consistency of double cream. You may not need to add all the milk. If the batter is too thick, add a little water. Cover with cling film and place in the fridge.

Preheat the oven to 200C.

Next, make the onion gravy. Heat the oil in a large frying pan over low heat, then add the onions and a pinch of salt. Allow the onions to cook gently for 15 – 20 minutes, until golden-brown in colour.

Once the onions have softened, stir through the mustard, followed by the stock. Bring to the boil, then reduce to simmer for 10-15 minutes. The gravy should reduce in volume by half. Taste and season if needed.

Place a large roasting dish in the preheated oven. Once hot, add the oil and sausages. Brown the sausages, turning occasionally to ensure they are cooking evenly.

Whisk the batter and pour it into the hot tin over the browned sausages. Return the dish to the oven and cook for 30-35 minutes, or until the batter has risen and is golden-brown.

While the toad in the hole is cooking, prepare the cabbage. Wilt the shredded cabbage in a shallow saucepan with 3-4 tablespoons of water, over medium heat and stirring occasionally. Pour off any excess water then add the oil and garlic. Fry over medium heat for 2-3 minutes, or until the garlic is softened. Season and keep warm.

Finally, reheat the onion gravy before serving with the cooked toad in the hole and cabbage.