Make the batter: Heat the oven to 200C. Tip 210g plain flour into a large mixing bowl and stir in 1 tsp English mustard powder with a good pinch of salt. Make a well in the centre, crack in 4 eggs, then pour in a little from 400ml milk. Whisk the mixture, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.
The batter is ready: You should now have a smooth, lump-free batter that is the consistency of double cream. Stir in the leaves from 4 thyme sprigs, then tip the batter back into the jug you measured your milk in, for easier pouring later on. Use scissors to snip the links between 8 plain pork sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp sunflower oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.
Cook the batter: Take the hot tray from the oven, then quickly pour in the batter – it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. Check it after 40 minutes, cover loosely with foil if it is browning too much. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.
Make the gravy: Soften 2 sliced onions with 1 tbsp sunflower oil in a large non-stick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in 1 tsp soft brown sugar for the final 5 mins. Add a spoonful of plain flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in 500ml beef stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season. Cut the toad-in-the-hole into large wedges and serve with the gravy spooned over.
How to... with delivita Joe
Our online tutorial videos
How to light your DeliVita oven
Founder, Joe Formisano talks you through the steps to get your DeliVita oven up and running.
The best method for cooking pizza
Joe Formisano - founder of DeliVita - demonstrates the best method for making and cooking pizza in a wood-fired oven.
How to prepare dough to make the perfect pizza
Using their own organic pizza dough, Joe Formisano demonstrates how to prepare the perfect pizza to be cooked in the DeliVita wood-fired oven.
How to use the DeliVita Pizza Peel
Our accessories have been designed specifically to use with the DeliVita, ensuring you get the most out of your wood-fired oven. In this video, Marco demonstrates how to use the pizza peel!
How to use the our Wood Prodder
Our accessories have been designed specifically to use with the DeliVita, ensuring you get the most out of your wood-fired oven. In this video, Marco demonstrates how to use the wood prodder!