Toad in the Hole

An absolute favourite of mine, so when we bought sausages the other week I just couldn't resist making toad in the hole.

Ingredients:

225g plain flour

3 eggs

300ml milk

6 sausages

Sieve the flour into a bowl then make a well into the middle and break the eggs into it. Whisk the eggs into the flour then add the milk a little at a time while whisking. You're aiming for a consistency similar to double cream.Cook your sausages until they're browned on all sides (you can do them in the oven but I used a George Foreman for mine.) Then pre heat your oven to 200C. Most recipes tell you to use oil to prep your tin but I prefer the traditional method of using lard. Put a chunk of lard from the end of the block and when its really hot put in your sausages and pour over your batter. Its very important that you do this FAST while the tin and lard is very very hot. Then bake in the oven for about 30-35 minutes until your yorkshire pudding has risen all over. The quantity of batter in this recipe should give you a substantially sized pudding; ours rose so much it nearly came out of the tin.

We served our toad in the hole with roasted veg and sauteed cabbage and apple (with butter and oil cover and cook for five minutes, then uncover and cook for another 5 minutes; the cabbage should be just softened.)