Cheese and Onion Toad in the Hole



2 tablespoons olive oil

1 packet of Mallon’s pork sausages

1 red onion, cut in half and sliced

150g Cheddar cheese, grated


Ingredients for the batter:

150g flour

A little salt and pepper

2 eggs

150ml milk

50ml water


Pre-heat the grill to high.
Oven to 220°C/ gas mark 7.

Pour the olive oil into a large roasting tin and place onto the top shelf in a hot oven to heat.

Heat a little oil in a large frying pan and fry the red onion slices for a few minutes, then add the sausages and cook for 5 minutes on either side until golden while you make the batter.

Sift the flour into a bowl and add a little salt and pepper, make a well in the centre and break the eggs into it, whisk, gradually incorporating the flour, and then slowly whisk in the milk and water, scrape the sides of the bowl with a spatula and continue to whisk well, making sure there are no lumps of flour.

When the onions are soft and the sausages golden, remove the hot roasting tin from the oven and quickly arrange the onions and sausages into the tin. Pour the batter into the hot tin and immediately return to the oven and cook for 20 minutes until risen and golden. Remove the Toad in the Hole from the oven, reduce the temperature to 180oC/ gas mark 5. Sprinkle the Toad with cheddar and return to the oven for 10 minutes until the cheese has melted. Serve with mashed potato, gravy and vegetables.