Toad In The Hole

Serves 6

Ingredients

115g (31/2oz) plain flour 
A pinch of salt
2 eggs
350ml (12fl oz) whole milk
12 chipolatas or 18 cocktail sausages
2 tbsp olive oil

Method

Preheat the oven to 220˚C/425˚F/Gas Mark 7. Put the flour and salt in a large mixing bowl and use an electric whisk to beat in the eggs and then the milk until you have a smooth batter. Leave to stand for an hour. Divide the sausages and the oil evenly between the cups in a Yorkshire pudding tray, and bake for 10 minutes or until browned, and cooked through, making sure the oil is spitting hot in the Yorkshire pudding tray. Pour the batter over the sausages and bake for a further 15 to 20 minutes, until they are golden and puffed up.