MINI TOAD IN THE HOLE
MAKES: 8 PREP: 10 MINS COOK: 45 MINS
150g (5oz) plain flour
1 tsp dried sage
2 eggs, beaten
275ml (½ pt) whole milk
1 heaped tbsp lard or goose or duck fat 1 large onion, sliced
8 pork sausages sea salt
1. First make the batter. Put the flour into a bowl and whisk to get rid of any lumps, add the 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. Preheat the oven to 200°C/400°F/ Gas Mark 6. Divide the lard or goose or duck fat between 2 x 4-hole Yorkshire pudding tins. Put the tins in the oven to heat.
3. Bring a pan of water to the boil. Add a pinch of salt and the onion slices. Simmer for 3 mins, then drain. Cut the sausages into rounds.
4. Divide the onion and sausages between the tins. Put the tins back in the oven and cook for 20 mins.
5. 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. Bake for 20 mins until the Yorkshire puddings have risen and are a dark golden-brown.
6. Serve hot straight from the oven – with gravy if you like.
Per serving: 318 cals, 19g fat (7.5g sat fat), 4g sugar, 0.75g salt