Toad in the Hole-style sausages baked in Yorkshire batter

Plump British pork sausages baked in a cloud-light Yorkshire pudding batter, with rich onion gravy — the ultimate British fakeaway.

Ingredients

• 8 good British pork sausages
• 2 tbsp sunflower oil (or beef dripping for extra flavour)
• 140 g plain flour
• 4 large eggs
• 175 ml whole milk
• 75 ml cold water
• 1 tsp salt
• For the gravy: 2 onions, sliced
• 1 tbsp plain flour
• 500 ml beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard

Method

1. Heat the oven to 220°C / 200°C fan / gas 7. Pour the oil into a metal roasting tin (about 30 × 23 cm) and put it in the oven for 10 minutes to get smoking hot.

2. Make the batter. Whisk flour, eggs, milk, water and salt together until smooth — no lumps. Rest for 10 minutes if you can.

3. Brown the sausages. Heat a frying pan over medium-high and sear the sausages for 3-4 minutes until nicely coloured on all sides. They will finish cooking in the oven.

4. Carefully take the hot tin out of the oven. Lay the sausages in it. Pour the batter straight over , it should sizzle at the edges.

5. Bake for 25-30 minutes without opening the oven door until the batter is puffed, golden and crisp. Do NOT peek before 25 minutes.

6. Meanwhile, make the gravy. Soften the onions in a pan over medium-low heat for 15 minutes. Stir in the flour, cook 1 minute, then add the stock, Worcestershire and mustard. Simmer 10 minutes until glossy.

7. Serve immediately, cut into portions with the gravy poured over.

Notes

The secret is a screaming-hot tin and a rested batter. Cold water in the batter gives a lighter result.