Mini toad in the hole... Sausages in Yorkshire pudding

There are times that (for various reasons) you just don't want to cook an elaborate lunch/dinner. You just want something simple, quick and comforting. Something that will make you happy and keep the peace within the family too ;) Toad in the hole is just that! At least at my house hold. I make "mini version" of it, as traditionally it's made in a big baking tray, as one big dish for everyone to share.
The muffin tray works perfectly here and mini toads are just the right size for small hands of my two little girls. They call it "sausage in a pancake" and they are somehow right about that! Girls first eat the sausage and then have the "pancake" - of course all generously covered in ketchup ;) Toad in the hole makes perfect quick lunch, that will satisfy both big and small eaters. I think it will also be a great idea for a family gathering or when you have friends coming round. Traditionally it's served with a gravy, but we tend to just stick to the ketchup ;) If you want to make a vegetarian version just switch the sausage to the one that is meat free. Hope you'll try it and enjoy it!
Below recipe taken from "Ballymaloe Cookery Course" cookbook.

"Toad in the hole is a traditional British dish consisting of sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy. The origin of the name "Toad-in-the-Hole" is often disputed. Many suggestions are that the dish's resemblance to a toad sticking its head out of a hole provides the dish with its somewhat unusual name. It is rumoured to have been called "Frog-in-the-Hole" in the past, although little evidence exists to support this theory. It has also been referred to as "sausage toad"."  - by

"An 1861 recipe by Charles Elme Francatelli does not mention sausages, instead including as an ingredient bits and pieces of any kind of meat, which are to be had cheapest at night when the day's sale is over." This recipe was described, as "English cooked-again stewed meat" or "Toad in the Hole", in the first book of modern Italian cuisine of the nineteenth century, (1891), in which the meat was nothing but left-over stewed meat cooked again in batter. During the 1940's, a wartime variation on the original used pieces of Spam in place of sausages. An earlier recipe with a similar style is found in Hannah Glasse's 1747 The Art of Cookery, where she presents a recipe for "Pigeons in a Hole", essentially pigeons cooked in a Yorkshire pudding batter." - by

How to make it...
- 110 g plain flour
- pinch of salt
- 2 whole eggs
- 300 ml milk
- 10 g butter, melted
- oil for greasing tins
- 6 pork sausages

Sieve flour and salt into a bowl, make a well in the drop in the eggs. Using a whisk, stir in drawing the flour to the centre. Add the milk and keep whisking, then add the butter. Put aside for 1 hour.
In the meantime, fry lightly your sausages, you don't have to cook them all the way through, as they'll be cooking in the oven later. Grease generously a 12 hole, deep muffin tin, put half a sausage in each hole and place the tray in preheated to 200 C oven. Bake for about 3 minutes until the grease is hot. Take quickly out of the oven and fill to two-thirds full with the batter. Put back to the oven straight away and bake for about 20 minutes or until well risen and golden brown. Serve warm.