Toad in the Hole

Steps

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1. 1
   Preheat your oven to 200°C (390°F or gas mark 6).
   ▶ ≈0:55
2. 2
   Crack 2 large eggs into a bowl and whisk them well together.
   ▶ ≈1:02
3. 3
   Add the flour to the beaten eggs and mix into a thick paste. Do not add the milk yet.
   ▶ ≈1:30
4. 4
   Gradually add some milk and whisk until smooth, then whisk in the remaining milk until you have a smooth, lump-free batter.
   ▶ ≈1:44
5. 5
   Season with salt and transfer the batter to a jug with a good pouring spout.
   ▶ ≈2:20
6. 6
   Place the batter in the refrigerator until needed. It can be made the day before or kept for a couple of days.
   ▶ ≈2:42
7. 7
   Put the beef dripping in a 26cm baking tin and place it in the hot oven to melt.
   ▶ ≈2:55
8. 8
   Part-cook the sausages in an air fryer at 170°C for 6 minutes.
   ▶ ≈3:36
9. 9
   Once the dripping has melted, carefully remove the tin from the oven and arrange the part-cooked sausages in it, leaving gaps between them.
   ▶ ≈4:01
10. 10
    Return the tin to the oven for about 5 minutes to get the sausages and dripping really hot.
    ▶ ≈4:26
11. 11
    Once the sausages and beef dripping are sizzling, remove the tin from the oven and quickly but carefully pour the Yorkshire pudding batter over the sausages.
    ▶ ≈5:10
12. 12
    Place the tin back in the oven and set a timer for 30 minutes until the pudding is puffed and golden.
    ▶ ≈5:37
13. 13
    While the toad in the hole is baking, make the onion gravy: melt butter in a frying pan over high heat and fry thinly sliced onions for about 5 minutes until they start to color.
    ▶ ≈5:53
14. 14
    Add 0.5 cup of beef or chicken stock and thicken with a little cornflour. Season with black pepper.
    ▶ ≈6:12
15. 15
    Once the toad in the hole is cooked, slide it out of the tin. It should be crispy and golden on the outside with juicy sausages inside. Serve with mashed potatoes, vegetables, and onion gravy.
    ▶ ≈6:34