This week Tom talks us through how to make Toad in the Hole.
Mix the batter ingredients together, and put to one side.
Pick your baking tin – the thinner the better – as we need to get the oil very hot.
Put 1cm/just under ½ inch of sunflower oil into a baking tin, then place this on the middle shelf of your oven at its highest setting (240–250ºC/475ºF/gas 9).
When the oil is very hot, add your sausages. Keep your eye on them and allow them to colour until lightly golden.
At this point, take the tin out of the oven, being very careful, and pour your batter over the sausages.
Throw a couple of sprigs of rosemary into the batter.
Don’t open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.
For the onion gravy, simply fry off your onions and garlic in the butter on a medium heat for about 5 minutes until they go sweet and translucent.
Add the balsamic vinegar and allow it to cook down by half.
At this point, add a stock cube or powder. Sprinkle this in and add a little water.
Allow to simmer and you’ll have a really tasty onion gravy.
Serve at the table with your Toad in the Hole.