Toad in the Hole

• 300ml plain flour, eggs and milk (you will need a measuring jug and 6 - 7 eggs)
  8 Suffolk farmhouse sausages
  Oil (optional)
  Beef dripping or vegetable fat 2 tbsp

Recipe

Heat the oven to 200C/ fan 180C / gas 6. To make the batter, fill the jug up to the 300ml mark with flour. Sift into a large bowl and season. Break the eggs into the jug up to the 300ml mark (you'll need about 6, depending on their size). Make a well in the centre off the flour, add the eggs, and gradually beat them into the flour.

Measure out 300ml milk and slowly beat into the mixture until the batter is the consistency of double cream. Strain through a sieve, pushing through any lumps. Cover and leave to stand for 30 minutes.

Heat a large non-stick pan and cook the sausages until golden brown all over. If you don't have a non-stick pan, add a little oil. Set aside.

Put the dripping or vegetable fat into an oven proof dish and put the dish into the oven and cook for 35 - 40 minutes, until well-risen and golden. Serve the toad-in-the-hole with baked beans, onion gravy, mushy peas...or whatever takes your fancy.

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