Make the Yorkshire Pudding Batter

Cup of Yum
1. Add the flour to a mixing bowl. Crack the eggs into the bowl, add a splash of the milk and use a balloon whisk to whisk together.
2. Start mixing in the middle of the bowl, slowly incorporating the flour into the eggs and milk.
3. Gradually add the remaining milk and mix until you have a smooth batter. Rest the batter for 30 minutes or overnight in the refrigerator.
4. Note: If you have an immersion blender you can add all the ingredients into a tall measuring jug and simply blitz until the batter is smooth.

Make the gravy

1. Add butter to a saucepan and stir in the onion once it starts foaming. Add a pinch of salt and sugar and cook, stirring, over low heat for about 10 minutes or until the onions have softened.
2. Sprinkle with the flour and gradually stir in the hot beef stock. Add the Worcestershire sauce and simmer for a few minutes until the gravy has thickened. Have a taste and adjust the seasoning if needed.

Cook the sausages

1. Preheat the air fryer for 5 minutes. Add the sausages into a silicone liner (or directly into the air fryer) and cook for 10 minutes at 350°F (180°C). Slice the sausages into 3-4 pieces.

Make the Toad in the Hole

1. Place the cake tins in the air fryer and add a little vegetable oil or solid baking fat such as Trex. Preheat for 3 minutes at 400°F (200°C).
2. Add the sausages into the cake tins and pour the batter over them to come halfway up the cake pans.
3. Air Fry for 12-15 minutes, or until the batter is golden and crisp at the edges.

Serve and enjoy!

1. Serve two mini toad-in-the-hole per person with a good drizzle of the gravy and some peas, green beans and /or mashed potatoes. Pure comfort!