toad in the hole

A typical British recipe that's easy to do? Well, most of our fine
gastronomic tradition is pretty poor, all things told. These days our
national dish (the one that's eaten more than any other) is chicken
tikka masala - a curry dish that was apparently invented in London or
Birmingham, depending on which story you believe). But one all time
traditional british classic is "toad in the hole".

It's sausages in batter (the yorkshire pudding kind rather than the
fish and chip kind)(although I've no idea if you have either of those
in America).

Ingredients:

4oz plain flour
1/2 pint of milk
1lb of good pork sausages
1 egg
good knob of butter (works with marg, but it's not as good)
salt and pepper to season

How to do it:

sieve the flour and salt into a large bowl. Break the egg into the
flour and beat with the butter and a third to a half of the milk until
you've got a smooth batter with no lumps. Then add the rest of the
milk and stir it well.

Brown the sausages under the grill, then put them in an ovenproof dish
and pour the batter over the top. Then cook in a preheated oven at
about 210/220C for about 35 minutes, reduce the heat to about 200 and
give it another 15-20.

The top should go crispy and the insides should be fairly soft,
although not gooey (but some people like it that way).

This recipe is simple, but there's a knack to it - which I don't have. 
My mum can do fantastic Yorkshire puddings (smaller versions of this
without the batter), but I've never really got the hang of it myself. 
There are, incidentally, lots of nice sounding recipes for this dish on
the web. Some have tips, but I don't want to get in trouble for
nicking stuff from anyone's web site.

But it's very British and yummy whem someone gets it right!

Serve with veg and gravy.