Toad in the hole

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8 sausages
4 rashers of streaky bacon
100g (4oz) plain flour
2 eggs
225ml (8 fl oz) milk
a little lard or oil
Method
Cut each bacon rashers in half and stretch slightly.  Wrap a rasher around each sausage.  Place into a large rectangle baking dish (mine measures 32cm x 23cm) with the lard or oil and place in a preheated oven at 200°c (gas mark 6) for five minutes so that the oil gets hot.
In the meantime measure the flour into a bowl or large jug, make a well in the centre and add the eggs and a little of the milk and whisk to a smooth batter, add the rest of the milk and mix well.  The batter should be the consistency of single cream.  You won't need salt if you are using bacon but if you aren't using bacon you may need a pinch of salt in the batter.
Fetch the sausages out of the oven and pour the batter evenly over.  Place back into the oven and cook for 25-30 minutes until everything is golden.