Toad in the hole

Toad in the hole is essentially Yorkshire pudding (see previous recipe) and left-over meat (usually sausages).

125g flour
Pinch of salt
3 eggs
200 ml milk

Sausages (or other left over meat). (If not cooked, cook first).

Preheat oven to 220 degrees C.
Sift together the flour and salt.
Make a well and break the eggs into the middle of the well.
Stir, adding the milk a bit at a time, until the batter is smooth.
Place the sausages in an oven-proof dish with a bit of oil and place in oven until oil is hot.
Quickly pour over the batter and then cook for 25 - 30 minutes or until batter is golden and has risen.
DO NOT OPEN THE OVEN DOOR WHILE COOKING.
Serve with gravy.

Yorkshire puddings

125g flour
Pinch salt
3 large eggs
200 ml milk

This recipe normally calls for 2 eggs but we follow Jamie Oliver's advice and add an extra egg.

Sieve the flour and salt into a bowl.
Make a well in the centre.
Break eggs into the well.
Mix adding the milk gradually until batter is smooth.
Let the batter stand for about an hour.

Preheat the oven to 200 degrees C.
Place a little oil into each individual section of a muffin pan.
Place into oven until oil is smoking i.e. hot.
Quickly give the batter a last stir and then divide the batter among the individual sections of the muffin pan. Work quickly so that the oil does not cool too much.
While cooking do NOT open the oven.
Bake for 25 minutes or until golden and risen.
Serve with a roast and gravy.
Some people pour jam or syrup into the middle and eat as a dessert.