MINI TOAD IN THE HOLES

INGREDIENTS

1tbsp (heaped) lard or goose or duck fat 1 large onion, sliced 8 pork sausages Sea salt For the batter

150g plain flour 1tsp dried sage 2 eggs, beaten 275ml whole milk

METHOD:

1. First make the batter. Put the flour into a bowl and whisk it lightly to get rid of any lumps, then add a generous pinch of salt and the dried sage. Make a well in the middle and add the eggs. Work the eggs into the flour, then gradually add the milk.

2. Alternatively, put everything in a food processor and blitz until smooth. Leave the batter to stand for an hour.

3. Preheat the oven to 2000C/Fan 1800C/Gas mark 6. Divide the lard or goose or duck fat between two four-hole Yorkshire pudding tins or one 12-hole tin. Put the tins in the oven to heat up.

4. Bring a small pan of water to the boil. Add a pinch of salt and the onion slices. Simmer them for three minutes, then drain thoroughly. Cut the sausages into rounds.

5. Divide the onion and sausages between the tins. Put the tins back in the oven and cook for 20 minutes, until the sausages have started to look nice and brown.

6. Remove the tins from the oven. Pour in the batter around the sausages and onion - there should be just enough batter to reach the top of each hole.

7. Bake for a further 20 minutes until the Yorkshire puddings have risen and are a dark golden-brown.

8. Serve hot straight from the oven.