• Serves 4
  • 120 grams plain flour
  • 3 large eggs
  • 275 milliliters milk
  • 1 large coiled Cumberland sausage
  • 2 tablespoons sunflower oil
  • 2 onions, finely sliced
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 400 milliliters ready made gravy


  1. Heat the oven to 220C. Coil the sausage loosely and put in a large oven proof dish with high sides. Pour over 1 tablespoon of oil and cook in the hot oven for 10m.Put the flour into a medium bowl and make a well in the centre. Add the milk, eggs and salt and mix well to make a smooth batter.
  2. Remove the dish from the oven and carefully pour the batter into the dish, and return to the oven for 25-30 minutes without opening the door.
  3. Meanwhile make the gravy by gently sauteing the onions in the remaining 1 tablespoon oil for 20m until soft but not coloured, add 1 tablespoon brown sugar and 1 tablespoon balsamic vinegar, sweat until reduced and then add the gravy. Leave to bubble for 30 seconds and then pour over the cooked toad in the hole.