Toad In The Hole

[Supper Dishes]

450g/1lb pork sausages

4 tablespoons beef dripping

FOR THE BATTER

110g/4oz plain flour

a good pinch of salt

2 eggs

150ml/¼ pint water mixed with 150ml/¼ pint of milk

1. Sift flour and salt into a large bowl. Make a well in the centre and break eggs into it.

2. With a whisk, mix eggs to a paste and very gradually draw in remaining flour, adding just enough milk to the eggs to keep the central mixture a fairly thin paste. When all the flour is incorporated, stir in the rest of the liquid. Leave to rest at room temperature for 30 minutes before use.

3. Preheat oven to 220°C/425°F/Gas mark 7.

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

5. Heat remaining dripping in an ovenproof dish or roasting tin until smoking. Add the sausages and pour in the batter.

6. Bake for 40 minutes or until risen and brown. Serve with hot gravy.