Granny's toad in the hole with my Mum's onion gravy recipe
 James Martin's family recipe for a traditional toad in the hole uses beef dripping and lets the batter stand for a few hours before cooking. 225g/8oz plain flour8 free-range eggs1 tbsp wholegrain mustard570ml/1 pint milkpinch salt75g/2¾oz beef dripping (or lard)6 good-quality sausages2 onions, finely sliced1-2 tbsp yeast extract75ml/2½fl oz red wine1 tbsp gravy granules200ml/7fl oz beef stockbuttered peas, to serveknob of buttersalt and freshly ground black pepper 225g/8oz plain flour 8 free-range eggs 1 tbsp wholegrain mustard 570ml/1 pint milk pinch salt 75g/2¾oz beef dripping (or lard) 6 good-quality sausages 2 onions, finely sliced 1-2 tbsp yeast extract 75ml/2½fl oz red wine 1 tbsp gravy granules 200ml/7fl oz beef stock buttered peas, to serve knob of butter salt and freshly ground black pepper Method Place the plain flour in a bowl and make a well in the centre.Whisk in the eggs and mustard and continue to whisk until just smooth, then gradually add the milk and salt and whisk to a smooth batter. Place in the fridge for at least four hours, but preferably overnight.Preheat the oven to 220C/425F/Gas 7.Place three-quarters of the beef dripping into a roasting tin and heat in the oven.Heat a frying pan until hot, then add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned.Remove the batter from the fridge and whisk once more to combine.Place the sausages in the roasting tin and pour over the batter.Place in the oven for 30 minutes, then briefly open the oven door to allow the steam to escape and cook for another 10 minutes.Make the gravy using the same pan that the sausages were cooked in.Place the pan on a high heat, then add the onion and fry for 10 minutes, or until just softened and browned.Add the yeast extract and cook for a minute, then add the red wine and cook until the volume of liquid has reduced by half.Whisk the gravy granules with a little water until smooth, then add 250ml/9fl oz water and whisk once more. Add to the pan and cook for a few minutes then add the beef stock and simmer for five minutes. Add a knob of butter and season, to taste, with salt and pepper.Remove the toad in the hole from the oven and set aside for a few minutes.Serve a large spoonful of the toad with a ladleful of gravy and some buttered peas. Place the plain flour in a bowl and make a well in the centre. Place the plain flour in a bowl and make a well in the centre. Whisk in the eggs and mustard and continue to whisk until just smooth, then gradually add the milk and salt and whisk to a smooth batter. Whisk in the eggs and mustard and continue to whisk until just smooth, then gradually add the milk and salt and whisk to a smooth batter. Place in the fridge for at least four hours, but preferably overnight. Place in the fridge for at least four hours, but preferably overnight. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Place three-quarters of the beef dripping into a roasting tin and heat in the oven. Place three-quarters of the beef dripping into a roasting tin and heat in the oven. Heat a frying pan until hot, then add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned. Heat a frying pan until hot, then add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned. Remove the batter from the fridge and whisk once more to combine. Remove the batter from the fridge and whisk once more to combine. Place the sausages in the roasting tin and pour over the batter. Place the sausages in the roasting tin and pour over the batter. Place in the oven for 30 minutes, then briefly open the oven door to allow the steam to escape and cook for another 10 minutes. Place in the oven for 30 minutes, then briefly open the oven door to allow the steam to escape and cook for another 10 minutes. Make the gravy using the same pan that the sausages were cooked in. Make the gravy using the same pan that the sausages were cooked in. Place the pan on a high heat, then add the onion and fry for 10 minutes, or until just softened and browned. Place the pan on a high heat, then add the onion and fry for 10 minutes, or until just softened and browned. Add the yeast extract and cook for a minute, then add the red wine and cook until the volume of liquid has reduced by half. Add the yeast extract and cook for a minute, then add the red wine and cook until the volume of liquid has reduced by half. Whisk the gravy granules with a little water until smooth, then add 250ml/9fl oz water and whisk once more. Add to the pan and cook for a few minutes then add the beef stock and simmer for five minutes. Add a knob of butter and season, to taste, with salt and pepper. Whisk the gravy granules with a little water until smooth, then add 250ml/9fl oz water and whisk once more. Add to the pan and cook for a few minutes then add the beef stock and simmer for five minutes. Add a knob of butter and season, to taste, with salt and pepper. Remove the toad in the hole from the oven and set aside for a few minutes. Remove the toad in the hole from the oven and set aside for a few minutes. Serve a large spoonful of the toad with a ladleful of gravy and some buttered peas. Serve a large spoonful of the toad with a ladleful of gravy and some buttered peas.