Cheese Toad in the Hole

Serves: to serve 6

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins

4 oz - plain flour (all purpose flour)

¼ teaspoon - salt

1 - egg

1 cup - milk

6 oz - grated Cheddar cheese

- beef dripping (or duck or goose fat)

1½ lb - chipolata sausages

Prick the chipolatas with a fork and fry very quickly in a hot frying pan just to brown the outside (2 minutes maximum).
Sift the flour and salt through a sieve (strainer) into a mixing bowl and make an indent in the centre. Break the egg into the indent and stir in half of the milk, gradually working the flour down from the sides. Beat this mixture vigorously until it is smooth and bubbly, then stir in the remainder of the milk.
In a metal baking tray about 2" (5cm) deep by 8" (20cm) square, place a large knob of beef dripping (or duck or goose fat) and place into a preheated hot oven (Mk 7 - 425ºF - 220ºC) until the fat has melted and is smoking hot. Stir 4oz of cheese into the batter and whisk, then pour the batter into the tin until it is half full. Place the chipolatas into the batter and scatter the remaining cheese over the top. Bake for at least 20-25 minutes depending on the depth of the tin. The pudding will rise high above the top of the tin and will be nicely browned around the edges and golden in the middle. Serve with some fresh green vegetables.