In my opinion, this is the best Toad in the Hole recipe and is one I have used for a good number of years.
There are many versions of a Yorkshire pudding – some with water and milk, some with more eggs, some with much less flour. This recipe tends to produce Yorkshire puddings that have a crispy top and bottom, and a thick, almost pudding like middle. If you prefer a lighter Yorkshire pudding, then just use 2 or 3oz less flour, or a little more liquid.
8oz plain flour (I use 00 grade flour)
about 200ml milk
Preheat the oven to 200 fan/gas 7 – the oven needs to be nice and hot.
Pour the oil into the base of your oven proof dish. This dish needs to be large enough to fit the sausages with about of inch around each one. Place the dish with the oil into the oven so the oil gets hot. Into a large bowl, measure out the flour and then add the two eggs. Pour in about a third of the milk and whisk together, making sure to get rid of all the lumps of flour. Then add in the milk some at a time, whisking in between, until the mixture is the consistency of a good milkshake. It doesn’t need to be an exact science here though, thicker mixture results in a ‘stodgier’ Yorkshire pudding.
Eggs aren’t all the same weight so if 200ml is still too thick, then add a bit more milk. If you end up with something that is more the consistency of water, just add a little flour to thicken it back up a little. Take out the hot dish from the oven (be careful!). Carefully place the sausages into the dish, equally spaced. Pour over the Yorkshire batter over the sausages.
Place back into the oven and cook for 25-30 minutes until golden and crispy on the top. Serve immediately.