Prep: 5 mins
Cook: 40 mins
No one seems to know where it gets its name from, possibly the sausages poking out of the batter looking a bit like a toad? Who knows but it is a a winning combination of sausages and yorkshire pudding. If you have any vegetarians replace the sausages with some roasted vegetables.
125g self raising or plain flour
salt and ground black pepper
2 large eggs
300ml milk and water, mixed
Sift the flour into a large bowl with the seasoning.
Crack the eggs into the bowl and start whisking the mixture together.
Add the milk in a slow steady stream, to make a smooth batter then cover and set aside.
Place the sausages and oil in a large ovenproof dish and cook at 200°C for 20min or until golden brown.
Carefully pour the batter into the dish over the sausages.
Return the dish to the oven and cook for another 20min or until the batter is puffed up and golden.
Serve hot with lots of mashed potato, ketchup and onion gravy.
DID YOU KNOW? Traditionally sausages are made from a mixture of pork, cereals, herbs and spices. The mixture is then piped into a casing which keeps them in shape as they cook. There are thought to be more than 470 different types of sausages in the UK alone. As they cook the skins shrink and tighten causing them to burst or explode, hence the name banger!!