Ingredients

• 250 gr Plain flour
• 350 ml Milk
• 4 Large Eggs
• pinch of salt
• 12 sausages

Method

Pre heat the oven to 220 C.

You could use one large Pyrex dish for this but i like to serve individual toady’s so pour enough oil in to cover the base of 4 small oven proof dishes or pie tins, i used small 15cm Diameter dishes ,and place them in the oven on a tray to heat the oil, the tray serves as a quick and easy removal method when pouring the batter so as not to loose to much heat, essential for good Yorkshire pud.

Add all of the ingredients except the sausages to a bowl and whisk with a stick blender until smooth and bubbly then leave to rest. Once your oil is hot remove the tray and gently add 3 sausages to each dish, be careful it may spit, place back into the oven for around 10-15 mins or until the sausages start to take on colour. You do not want to cook your sausages just brown them a little so keep an eye on them.

When they are golden and should be sizzling, remove from the oven and pour over enough of the mixture to cover the sausages and place back into the oven as quickly as possible, you want the oil to stay really hot. Bake for 35-40 mins for the toady’s to rise but keep an eye on them in case they start to burn, then remove and enjoy.

Serving suggestion 

Serve with buttery mash with half a teaspoon English mustard mixed in and top with fried onions & peppers and thick gravy, Beautiful.