Toad in the Hole
350ml full-fat milk
4 eggs pinch salt
250g plain flour
400g good pork sausages (6 in number)
1 x 15ml tablespoon goose fat, vegetable shortening or oil
4 sprigs fresh thyme, plus more for serving if wished
1 x round roasting tin approx. 28cm diameter, or small rectangular roasting tin approx. 30 x 20cm
Preheat the oven to 220°C/gas mark 7. Whisk the milk and eggs together with the salt, then whisk in the flour, beating to make a smooth batter. I find this way round makes for a lighter batter.
Press the sausage meat out of its casing (you may need to nick the skin with a knife), half a sausage at a time, rolling it in your hands to form a ball and then squash gently to make a little, fat patty. You should get 12 patties from the 6 sausages.
Heat the fat or oil in a heavy-based, flame-safe roasting tin on the hob and brown the patties for about 1 minute each side: you need do no more than make them look enticingly brown.
With the patties and oil still hot, pour in the batter and quickly drop in the sprigs of thyme. Absolutely immediately put into the oven for about 40 minutes or until the edges of the batter have risen and turned golden, and the eggy middle has set.
Serve immediately, scattered with a thyme sprig or two or just a few leaves and with gravy if you feel you can only properly enjoy Yorkshire pud when it’s sauce-sogged.