Ingredients
5 tbsp vegetable or groundnut oil 8 good quality sausages 8 rashers streaky bacon 240g/8½oz plain flour pinch salt 1 heaped tsp English mustard powder 280ml/9¾fl oz milk 4 large free-range eggs To serve mashed potato onion gravy
Method
1. Preheat the oven to 200C/400F/Gas 6. Pour the oil into a small roasting tray (approx 20cm/8in x 30cm/12in x 5cm/2in). When the oven is hot, transfer the tray to the oven and heat the oil for 4-5 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) 2. Wrap a rasher of bacon around each of the sausages, place them into the hot oil and cook in the oven for 10-12 minutes. 3. For the batter, sift the flour, salt and mustard powder into a mixing bowl using a sieve. Make a well in the centre of the flour mixture and stir in the eggs and milk, whisking continuously to form a smooth batter with the consistency of double cream. 4. Remove the hot roasting tray from the oven and carefully pour the batter over the sausages. Return the toad-in-the-hole to the oven and bake for 30-40 minutes, or until the batter has risen and is golden-brown. 5. To serve, place a portion of the toad-in-the-hole onto four serving plates, pour some of the onion gravy over each, and spoon a serving of the mashed potato alongside.