Serves 2-3

Ingredients:
6 sausages (I used Cumberland)
Olive oil
75g plain flour
1 egg
75ml semi-skimmed milk
Salt and freshly ground black pepper

Cooks note:
When making the batter, add the liquid into the flour very slowly.
Make sure the oil is really hot before you pour the batter into the roasting tin.

Toad in the hole

Method:
Start by making the batter.
Sieve the flour into a large bowl and make a well in the center.
Break the egg into the well and add some salt and pepper.
Measure the milk and 50ml water in a measuring jug, and using an electric hand whisk gradually whisk the egg into the flour, making sure all the flour round the edges is worked into the mixture.
When the batter is smooth, let it stand while you cook the sausages.
Place the sausages fairly snugly in a roasting tin and place in a hot oven (200°c) for 10/15 minutes.
Remove the sausages from the oven and add some olive oil. Replace in the oven to heat the oil for a couple of minutes.
Remove when the oil is glistening and quickly pour the batter mixture around the sausages and replace immediately in the oven.
Cook for 30 minutes.
Delicious just with peas or with mash and onion gravy