Toad in the Hole (1)

• 4 tbsp beef dripping
• 8 pork sausages
• 110g plain flour
• good pinch of salt
• 150 ml milk, mixed with 150 ml water
• 2 eggs, beaten

Instructions

1. 1

   Make the batter: sift the flour and salt into a large, wide bowl. Make a well in the centre and add the eggs.

2. 2

   Using a whisk or wooden spoon, mix the eggs to a paste and very gradually draw in the surrounding flour, adding just enough milk and water to keep the central mixture the consistency of single cream. When all the flour is incorporated, stir in the rest of the milk.

3. 3

   Leave to rest in the refrigerator for 30 minutes before use. This allows the starch cells to swell, giving a lighter, less doughy final product.

4. 4

   Heat the oven to 220°C/425°F/gas mark 7.

5. 5

   Heat 1 tablespoon of the dripping in a frying pan and fry the sausages until evenly browned all over, but do not cook them through.

6. 6

   Heat the remaining dripping in a flameproof shallow dish or roasting pan until smoking hot.

7. 7

   Add the sausages and pour in the batter.

8. 8

   Bake in the oven for 40 minutes, or until the batter has risen and browned.

9. 9

   Serve with hot gravy.