Recipe: Perfect Ant's Toad in the hole

Ant's Toad in the hole.

You can have Ant's Toad in the hole using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Ant's Toad in the hole

1. It's of batter.
2. Prepare 6 of sausages.
3. You need 200 grams of flour.
4. It's 200 ml of milk.
5. Prepare 4 large of eggs.
6. Prepare 1 pinch of salt.
7. Prepare 1 pinch of pepper.
8. You need of the gravy.
9. You need 1 large of onion.
10. Prepare 50 grams of bisto beef granules.
11. It's 20 ml of worcestershire sauce.

Ant's Toad in the hole instructions

1. salt, pepper and worcestershire are to taste and are rough guide only pre heat oven to 200c with the dish your gonna pour your mix in to you can add a little oil if you wish..
2. sive flour in to large bowel then add the salt and pepper to taste.
3. add the eggs to the flour and mix together to create a milkshake thickness batter if need be add milk to get right consistency, make sure its quite bubbly then instantly pour a thin layer of batter in to dish from oven only 5mil thick as this will be your base.
4. place all the sausages in a large frying pan as you will be using the same pan for gravy. add oil if needed, chop onion to slices and wait till sausages are nearly fully cooked before adding the onion,.
5. once sausages are cooked take out if pan and rest on plate till needed, put gravy in jug and add the water, you need this to be just a little thick, add to the frying pan and lower to a simmer stir every couple of min, after a few min you can add the worcestershire sauce to taste but adding too much can make the gravy taste bitter,.
6. by this time the batter in the oven should be lightly golden brown, take out of oven and place the cooked sausages in the dish, get the rest of your batter giving it another whisk to airate it again then pour over the sausages then place on middle on oven till dark golden or about 35min, double check its cooked in the middle with a skewer or knife just try and avoid the sausages,.
7. just an added tip if the gravy starts to get thick before the batter is cooked just turn it off and wait till 3min before serving to reheat, I leave the skin in the pan as it makes the gravy extra thick which we all enjoy.