Toad in the Hole
110 g (4 oz) plain (all-purpose) flour
2 eggs
150 ml (5 fl oz) milk
4-6 large good-quality sausages
60 ml (1/4 cup) oil
1. Sift the flour and a pinch of salt into a large bowl and make a well in the centre. Combine the eggs with the milk and 150 ml (5 fl oz) water and add gradually to the flour, mixing constantly until the batter is smooth and lump free. Cover and leave the batter to rest in the refrigerator for half an hour.
2. Preheat the oven to 220°C (425°F/ Gas 7). Fry the sausages in 1 tablespoon of the oil until browned all over but not cooked through. Set aside. Put the rest of the oil in an 18 x 24 cm (7 x 9 inch) ovenproof dish and heat it either on the stove top or in the oven until the oil is smoking hot. The oil must be really hot or the batter will not rise properly.
3. When the oil is hot enough, carefully pour in the batter and add the sausages, spacing them out well so the batter will rise between them. Bake for 20 minutes, or until the batter is well risen and browned. Serve with gravy, steamed beans and grilled tomato.