Cheesey Mustard Toad in the Hole

Step by Step

For the gravy

Tip the flour and eggs into a large bowl, season and whisk to a thick, smooth paste. Stir in the milk to form the batter, stir in 2 tsp mustard. Rest for 30 mins.
Heat the oven to 240C/220C fan/gas 9. Pour and fully coat 2 tbsp oil into a heavy roasting tin or ovenproof pan or dish, then put on the middle shelf of the oven for 10 mins.
Add the sausages, and cook for 5-7 mins, then add the broccoli, and cook for another 3 mins. Mash the cheese with the 1 tbsp mustard.
Pour the batter over the sausages and brocoli, then scatter over most of the mustardy cheese. Cook for 15 mins then turn the oven down to 220C/200C fan/gas 7 (don’t open the oven door during this time). Sprinkle over the remaining mustardy cheese, then cook for 5-8 mins until melted, and the batter is puffed and golden brown.
Meanwhile, make the gravy. Fry the onion with the remaining oil for 10-15 mins until lightly golden, adding a little water if they catch. Stir in the flour until it disappears, then add the vinegar and thyme. Season well.
Sizzle until the vinegar evaporates, then pour in the stock and bubble uncovered for 10 mins, or until the gravy is the thickness you prefer.