Mary Berry Classic: Individual toads in the hole with onion grav

If you don’t have Yorkshire pudding tins, you could make one large toad in the hole instead.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

SERVES 4-8

Step 2

COOK TIME 35-40 minutes

Step 3

1 You will need two four-hole Yorkshire pudding tins. Preheat the oven to 220C/200C fan/gas 7.

Step 4

2 Put the sausages in a shallow roasting tin and roast in the oven for 20 minutes until browned on one side.

Step 5

3 Measure the flour into a bowl. Make a well in the centre, add the eggs and beat with a whisk, gradually combining to make a paste, then slowly add the milk until you have a smooth, fairly runny batter (see tip).

Step 6

4 Pour 1 teaspoon oil into the base of each mould and heat until piping hot. Divide the batter into the tins, pouring into the oil. Place a sausage, browned-side down, in the middle of each and bake for 15-18 minutes until risen and golden.

Step 7

5 Meanwhile, to make the gravy, heat the oil in a saucepan and fry the onion over a high heat for 1-2 minutes. Lower the heat, cover with a lid and cook for 15 minutes until softened. Add the flour, stirring it in for 30 seconds, then gradually blend in the stock, mixing until smooth and lump-free (see tips). Bring to the boil, then add the soy sauce, Worcestershire sauce, vinegar and gravy browning.

Step 8

6 Serve the toads piping hot with the onion gravy.

Step 9

♥ Once the batter is made, put it into a jug to make it easier to pour out into the pudding tins later.

Step 10

♥ It’s important to gradually blend the stock into the flour for the onion gravy to get a really smooth paste. It’s trickier to check if the lumps here are flour or onion pieces, so give it a really good mix to make sure no doughy lumps remain.