Gran'S Yorkshire Pudding Batter (For Toad-In-The-Hole)

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 4 large eggs
• 1 cup milk
• 1 tablespoon water
• 1 tablespoon olive oil
• 6 pork sausages (if you can find British banger-style sausages, use those and increase to 8, as they tend to be smaller)

1. Preheat oven to 400u0b0F.
2. Start by making the Yorkshire pudding batter. In a large bowl whisk together flour and salt. Make a well in the flour and crack in eggs. Whisk together to form a thick paste.
3. Combine the milk with water. Gradually pour in milk mixture, whisking until smooth. The consistency of the batter should be between table cream and whipping cream. At this point, you can turn this batter into Yorkshire puddings by baking them in a 12-cup muffin tin for 25 minutes, or proceed to make Toad-in-the-Hole (which I highly recommend).
4. For Toad-in-the-Hole, place the olive oil in a 9x13-inch baking dish. Place sausages in dish and toss to combine with oil. Place in preheated oven for 15 minutes.
5. Remove sausages from the oven and pour Yorkshire pudding batter in between sausages. Place back in the oven until Yorkshire pudding is golden brown and sausages are cooked through, about 35 to 40 minutes. Serve with mashed potatoes, gravy and steamed vegetables.

flour, salt, eggs, milk, water, olive oil, pork sausages

Taken from food52.com/recipes/78531-gran-s-yorkshire-pudding-batter-for-toad-in-the-hole (may not work)