Toad in the Hole

Source: Anthony Warrell-Thompson

Ingredients
For the Batter:
115g/4oz plain flour
large pinch of salt
freshly ground black pepper
4 large eggs
300ml/½ pint milk
8 good quality pork, beef or vegetarian sausages
2 tbsp/30g of beef dripping or white vegetable fat
2 tbsp/30g Dijon mustard

Method
1. To make the batter, sift the flour into a large bowl. Add the salt and pepper.
2. Make a well in the centre and break 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.
3. 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.
4. Preheat the oven to 200C/400F/Gas 6.
5. Heat a large non-stick pan and cook the sausages over a medium heat until golden brown all over. If you do not have a non-stick pan add a little oil. Turn off the heat and brush the sausages with the mustard. Set aside.
6. Place the dripping or white vegetable fat into an ovenproof dish and pop in the oven for 5 minutes or until the dripping is hot and hazy.
7. Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook in the oven for 35-40 minutes until well-risen and golden brown.
8. Serve a portion of the toad in the hole with baked beans, if you like them, seasoned with black pepper and a large knob of butter.