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British Toad in the Hole with Gravy

Serves 2-3


6 - Celtic Treasure Chest English Breakfast or Pork & Apple Sausages or for something different English Style Chipolata’s

For the batter:

♣  3 oz (75 g) plain flour

♣  1 large egg

♣  3 fl oz (75 ml) semi-skimmed milk

♣  A pinch of salt and freshly ground black pepper

For the gravy:

♣  1 tsp. Vegetable Oil

♣  1 tsp. fine sugar

♣  1 tbsp. Worcestershire sauce

♣  1 tsp. Coleman¬ís mustard powder

♣  15 fl oz (425 ml) vegetable stock

♣  1 Tbsp. plain flour

♣  A pinch of salt and freshly ground black pepper

An option that we often do add to make the gravy tastier and the meal outstanding is to add fried sliced onions and fried sliced mushrooms to the gravy.


1.) Pre-heat the oven to 425·F (220·C).

2.) To make the batter, sieve the flour into a large bowl, giving the flour a good airing. Make a well in the center, break the egg into it and add some salt and pepper. Measure the milk and 2 fl oz (55 ml) water in a measuring cup and using an electric hand mixer or beater slowly begin to whisk the egg into the flour. Add the liquid gradually, stopping to scrape the flour into the mixture. Mix until the batter is smooth.

3.) Arrange the sausages in the roasting pan bake the sausages for 8 - 10 minutes at 425 degrees and when browned and cooked throughout remove the sausages from the oven

4.) Place the roasting pan containing the sausages over direct heat on the stove turned to a medium heat and because Celtic Treasure Chest sausages contain little fat so you will have to add the tablespoon of vegetable oil. When the pan is hot and the oil is ready. (You can test by a drop of water on the oil, if it immediately disappears, the pan is hot enough. Being careful NOT to splatter and burn yourself) - it must be searing hot. Pour the batter in all around the sausages, careful not to splatter. Immediately return the roasting pan to the oven, this time on the highest shelf, and cook the whole thing for 30 minutes.

5.) For the gravy. First add the Worcestershire sauce and mustard powder to the stock, then, add Onion slices and Mushroom slices that you had previously fried to the saucepan. Add a teaspoon of oil. Using a wooden spoon, stir in the plain flour. Stir all this together over a medium heat and then switch to a whisk or whip, gradually adding the stock to the pan, whisking all the time, until it's all in. Then bring it up to simmering point and gently simmer for 5 minutes.

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