Toad in the Hole Ingredients eggs 8 pc milk 100 ml flour 400 gm Cumberland sausages 8 pc strong beef stock1 lt Stock Recipes  Stocks Cooking Tips cornflour 2 tbs Method Gravy 1. Bring the stock to a boil and allow to simmer gently 2. Mix the cornflour with a little water and whisk a little at a time into the simmering stock, until required consistency is obtained 3. Set aside and keep hot until required Yorkshire pudding mixture 1. Combine the eggs and milk thoroughly 2. Add three-quarters of the flour and mix to a smooth thin batter, add enough of the remaining flour to form a slightly thicker batter that should still be pourable 3. Set aside and allow to rest for at least an hour Toad in the hole 1. Lightly brown sausages quickly in a pan (do not cook) 2. Place into an ovenproof dish with 2 cm of oil and place in the oven (200°C) for 10 minutes 3. Pour in the Yorkshire pudding batter and return to the hot oven 4. Bake until the sausages are cooked through and the Yorkshire pudding has risen sufficiently, turned a golden brown and are cooked; approximately 15 - 20 minutes 5. Cut into portions and serve with the rich beef gravy. Chef's Tip Other meats may also be cooked and served this way To this traditional dish may be added many other ingredients for interesting variations: chopped parsley or coriander to the batter, garlic to the gravy. sq = sufficient quantity (add to taste) pc =piece, meaning a whole one of  Chef Jos Wellman Tutor, author and restaurateur New Zealand         Read also:Stock Recipes  Baerbadian Cake Recipe Turkey - Eggplant Imsakaa Recipe  Roast Duck with Port-Garlic Sauce Recipe Duck and Roasted Walnut Salad Recipe Boiled Collar Of Bacon With Creamy Mustard Sauce Recipe