There are so many recipes for this (Yorkshire pudding) batter. On this occasion we made a batter with just whole milk. Sometimes we use milk and water. Using all milk gave a soft doughy base and perfect, well risen crust. The best tip for a great result is to leave the batter to rest (see why below).
Here's the recipe we used:
Toad in the hole
Ingredients
450g sausages
150g plain flour
3 medium eggs (or two large)
275ml full fat milk
salt/pepper
vegetable oil
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Roasting tin - 24cm x 30cm
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Make the batter as far ahead as possible - we left ours for two hours. It's the resting that counts and the longer you can leave it the better. There is a good reason for this - the batter will have a better texture as the gluten has had time to relax.
Put the flour into a bowl, make a small well in the bottom and gradually add the (beaten) eggs. Mix the eggs with the flour and slowly add the milk. Season with a little salt and pepper.
Heat oven to 180ºC (fan). Pour just enough oil into a roasting tin to cover the bottom and place in the oven.
While the roasting tin is heating through, brown the sausages in a frying pan.
Cut sausages in half (optional). We halved the sausages because they were very thick and we wanted to ensure they were cooked through.
Remove hot roasting tin from the oven and place over a medium heat. Take care when pouring the batter into the tin; it will sizzle as it hits the hot fat.
Add the sausages.
Add the sausages.
Cook in the oven for around 35 minutes.
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