Toad in the hole

Sausages baked in a Yorkshire pudding batter, with onion gravy. Yorkshire pudding rises on steam and eggs, not gluten, so einkorn works well. Its rise is a little lower than with white flour, and the flavour is richer. The secret is fat that's smoking hot when the batter goes in.

• Serves 4, 30 × 23 cm (12 × 9 in) metal roasting tin
• Active 30 min
• Total about 1½ hours, including resting the batter

Batter

• 140 g fresh-milled whole einkorn flour, sifted (see notes)
• 4 large eggs
• 200 ml whole milk
• 3 g fine salt (½ tsp)

Sausages

• 8 good pork sausages
• 3 tbsp beef tallow (used tallow adds flavour) or lard

Onion gravy

• 25 g butter
• 2 onions, thinly sliced
• 10 g fresh-milled whole einkorn flour (1 tbsp)
• 400 ml beef stock
• 1 tbsp Worcestershire sauce

Method

1. Whisk the flour, eggs and salt until smooth, then whisk in the milk. Cover and rest for at least 30 minutes, or up to a day in the fridge. Resting lets the einkorn take up the liquid, and it rises better.
2. Heat the oven to 220 °C (425 °F). Put the sausages and tallow in the tin and roast for 15 minutes, turning once, until browned.
3. Meanwhile, start the gravy. Cook the onions in the butter over low heat, stirring now and then, for 25–30 minutes, until soft and golden.
4. Take the tin out and put it straight on the hob over medium-high heat, so the fat is sizzling. Whisk the batter once more and pour it in around the sausages. It should bubble at the edges straight away.
5. Return the tin to the oven quickly and bake for 25–30 minutes, until puffed, deep golden and crisp. Don't open the oven door for the first 20 minutes, or it will sink.
6. Finish the gravy while it bakes. Stir the flour into the onions for 1 minute, then gradually stir in the stock and Worcestershire sauce. Simmer for 5 minutes until thickened, and season.
7. Serve straight away, cut into squares, with the gravy.