This traditional British dish is a delicious tangy twist on the classic recipe. Not only is this a simple recipe, it's the perfect midweek meal or a leftover meal that is ideal for all the family.
Heat oven to Gas Mark 7, 220°C, fan 200°C. Mix the two types of flour in a mixing bowl with a pinch of salt, then make a well in the middle and crack the egg in. Using an electric hand-held whisk, gradually incorporate the egg with the flour that surrounds it until you have a smooth paste. Continue to whisk the mixture while gradually adding the milk until everything is incorporated and the batter is smooth. Stir in the thyme, and allow the batter to infuse while you cook the sausages.
Place the sausages and tomatoes into a 9x12in tin with 5ml (1 tbsp) of groundnut oil, toss to coat everything, and then roast for 20 minutes.
Pour the batter into the tin and return it to the oven for an additional 40 minutes until the batter is risen and golden.
While it is cooking, make the gravy. Heat 5ml (1 tbsp) of groundnut oil in a frying pan and add the onions until they turn golden brown, about 15 minutes.
Add the sugar and cook for an additional 2 minutes, stirring, before adding the flour and constantly stirring for another 2 minutes. Gradually pour in the stock and whisk in the mustard powder, then allow the gravy to simmer for five minutes, or until it is reduced to a thickness that you like.
Season to taste and serve with cut up pieces of the toad in the hole.
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