Method

Preheat the oven to high – 240C / Gas 475F / Gas 9.

1. First make the batter – put the flour into a bowl and add the salt & pepper, then add the 3 eggs, using a whisk mix to a smooth paste.
2. Slowly add the milk, mix well and pop this batter in the fridge (you can make this much earlier and leave in the fridge if it helps).
3. In a tin (mine was 10’x 8′ can be a little larger if you want) – add some sunflower oil, a good glug so the bottom of tin is covered (or add a lump of lard, if you like), the sliced red onion, some sprigs of rosemary and some thyme leaves (but you will have to take the rosemary sprigs out after cooking as they are very woody – so leave them in large sprigs, this and the Thyme add an amazingly flavour to the Yorkshire Pudding), salt & pepper and then the sausages.
4. Put the tin on a baking tray and pop in the oven – cook for 10-15 minutes until sausages are light golden brown and the fat is spitting hot!
5. At this point the fat should be almost smoking. Whilst the tin is still in the oven pour in the batter mix, BE VERY CAREFUL – it will be VERY hot- it will spit and sizzle.
6. Shut the oven door and do not open for at least 20 minutes.
7. Check after 20 minutes (watch the steam from the oven – it sticks your mascara together 🙂 ) and then continue to bake for a further 10-15 minutes, depending on how crispy/soft you like your toad in the hole.

Serve with mash and green veggies or just on its own with onion gravy – oh it’s my FAVE!

For more Easy Peasy Lemon Squeezy recipes click here!