As a small boy I grew up with a love of Yorkshire pudding. It was always my job to mix the batter on Sundays, not realising that this was a clever way for my mother to keep me busy and out of her way while she prepared the roast.
Toad-in-the-hole then is great comfort food: filling with both calories and nostalgia at the same time.
To make the batter I followed the method I grew up with: pour flour into a mixing jug up to about the 400 ml mark, drop in three eggs, beat with a fork until combined, then keep adding milk until the mixture makes smooth ribbons when dropped from the fork.
Meanwhile, fry sausages with finely sliced onion in a heavy based pan (I used herby Lincolnshire sausages) until browned all over. Then remove the sausages, slice on the bias into coins, add a generous plug of vegetable oil to the pan and heat on high until just starting the smoke.
Quickly pour in the batter, scatter over the sausage pieces pressing down a little, then transfer to a hot oven until risen and golden.
I then used the reserved fried onions to make an onion gravy. If I was to do this again I’d probably some herbs (maybe rosemary) into the batter before placing in the oven.
This was delicious, but particularly nice as cold left-overs the next day.