Toad in the Hole - Recipe needed

[Belo]

Can anybody give me a link to a good recipe for Toad in the Hole please? All of my recent attempts have been a bit of a let down. I want a light springy batter that raises like my Gran's used to do. I'm not sure what I'm doing wrong.

Just your average Yorkshire pudding mix. Put your sausages in a oven dish with a load of oil, whack it on high and cook for 10 minutes.
Pour in the batter when the oil is bubbling. Bubbling oil is the most important part.

Mine is:

For every two sausages
1 egg, 2oz plain flour, 2 fluid ounces of milk

Oops - sausages in for 10 minutes, add the mix and then 35 mins.

At 180-200°

You need the same volume of milk, plain flour and eggs. Then add another egg or so. Whisk like hell. Cook sausages for 10 mins. Take sausage out and heat oil in tray at the hottest your will go until the oil is shimmering/on the point of smoking. Then pour in the batter, chick sausages in and put it back in the oven. Then turn the over down to 200 and ignore for 20 mins.

Thanks. I'm going to have another shot at this. Is it possible to make the batter in advance? (E.g. night before. I'm always in a rush to get the food in the oven ASAP after I get in from work). Thinking of doing it for Monday night's meal.

Yes it's possible to make batter in advance. Good luck!

Only make in advance if you don’t add salt. Salt breaks down egg whites and you won’t get the same rise.

110g plain flour
2 eggs
Half a pint of milk
Salt and black pepper

And if you fancy a change, instead of normal sausages make it with balls of sausage meat. The round shape seems to work well.

www.google.co.uk/amp/s/amp.theguardian.com/lifeandstyle/2006/oct/28/recipes.maincourse
This recipe is the best IMO rises much better than any other I have tried (assume due to the extra egg white)

The batter will rise more if you make it in advance.

Thank you all! I used the Hugh FW recipe from the Guardian. I made the batter in advance (minus salt) and then added the salt in at the end. It worked a treat!!!

One cup method never fails. So basically the same amount of flour, eggs and milk. Chill batter before hand and get your tins as hot as possible. I use lard rather than oil.