Toad in the Hole

Smother it with some onion gravy and get ready to tuck in.

Cooking Method

• To make the batter, sift the flour into a large bowl. Add the salt and pepper.
• Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of double cream.
• Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes, or ideally 3-4 hours.
• Preheat the oven to 200C/400F/Gas 6.
• Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. Turn off the heat and brush the sausages with the mustard. Set aside.
• Place the dripping into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and hazy.
• Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.
• Serve seasoned with black pepper and a large knob of butter.