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.