Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat your oven to Fan oven 210°C/230°C/450°F/Gas Mark 8.

For the sausages: brush the inside of your baking dish with the vegetable oil and add the sausages.

Cook for 5 minutes in the oven.

Remove from the oven, prick the sausages and then put back in the oven for a further 5 minutes.

Make the batter: whilst the sausages are in the oven, make the batter. Add the flour, salt, pepper, mustard, eggs, melted butter and water to a bowl and beat until mixed.

Scrape down the sides of the bowl and beat again.

Add the milk and beat on a slow speed until thoroughly incorporated. It should the consistency of double/heavy cream.

Assemble and Cook the Toad in the Hole: remove the sausages from the oven and turn the temperature down to 200°C/220°C/425°F/Gas Mark 7.

The sausages should have released some oil and lots of flavour. There should be around 1 - 1½ tablespoons oil in the pan. If not add a little more.

Pour the batter in around the sausages and put straight back in the oven.

Cook for 35 - 40 minutes until the sausages have cooked through, have turned a chestnut brown, the batter has puffed up, the outside of the batter is crispy and the inside is soft.

Serve immediately with mashed potatoes, your choice of vegetables and onion gravy