Toad in the hole!

You will need:

2 Eggs
4 oz plain flour
1/4 Pint whole milk
1/4 Pint cold water
Salt & Pepper to taste
6 thick sausages
2 tbsp lard or cooking oil (NEVER use olive oil!)*

To prepare:

On a low heat cook the Sausages in a frying pan on all sides until nicely browned and sticky. Do not prick the skins! Allow to cool. **

Using a food processor or electric hand whisk blend the eggs, milk, water, flour with the salt & pepper together until smooth.

Allow the batter to rest for half an hour.

Slip the lard or oil into a deep sided baking dish (ceramic) and place just this in the oven.

Allow to heat up until visibly smoking. Quickly, but carefully, take out and rest on the top of the oven.

Pour in the Batter mixture. Then add the Sausages, parallel to each other, the length of the dish.

Place back into the oven and bake for around half an hour until the batter is puffed up, golden brown and crispy.

Goes well with roasted onion gravy!

Serves 2 or 3 as a Main Meal.

* Not the healthiest of ingredients, but lard does have a higher smoking point than vegetable oil. This is important if you want a successful puffed up crispy Yorkshire Pudding. The hotter the fat is when the batter first hits it the better the end result.

** The lower the heat and longer you cook any Sausages - say for around 40 minutes on a really low flame - the tastier and succulent they will be!