This is a delicious variation of traditional toad in the hole. Combining tasty Lincolnshire sausages and Cheddar cheese in a Yorkshire pudding batter, this recipe is surprisingly easy to make. There’s no need to make the batter in advance and leave it to stand – just mix it up just before you need to cook it and make sure the fat is very hot before you pour it into the tin. It makes a very good mid week dish and can be served with creamy mashed potato, green vegetables and a rich onion gravy.
100g plain flour
½ level tsp salt
225ml milk and water mixed
100g mature Cheddar cheese, cut into 1cm dice
25g white vegetable fat
8 Lincolnshire sausages
You can make individual servings – simply cut the sausages into small pieces, heat the vegetable fat in four individual dishes and cook the sausages for about 5 minutes to lightly brown. Pour in the batter and cook for about 20 – 25 minutes.