Comfort food is still on the menu as the miserable winter weather continues to drone on. One comfort food favourite loved by experts is none other than toad in the hole.

If you're worried about perfecting the Yorkshire pudding element, there's one handy tip you can add to the process to ensure a lovely rise. In a recent Instagram post, Good Food said: "Is toad in the hole the ultimate comfort food? I think so, and it is delicious, served with plenty of mash and gravy and maybe a few peas on the side for a bit of health."

Yorkshire pudding is the star of any toad in the hole, but you want to make sure that it's going to be light, puffed up, and crispy on the outside. It can be difficult to master, especially if you've never made one from scratch before.

When making a Yorkshire pud from scratch, the batter only needs a few ingredients: plain flour, eggs, and whole milk. You want to make sure you add in the milk slowly so the batter doesn't become too loose and runny.

However, the experts at Good Food shared a handy tip, which is to allow the batter to rest for a while before popping in the pan. When pouring the batter into the tray, you want to make sure the tray is roasting hot.

Good Food's Reel has already been viewed over 73,200 times, receiving 243 likes and 24 comments. Jay Dee Sweets said: "I hadn't made Toad in hole for years, made one for the Grandsons a couple of weeks back. They loved it!"

Jill wrote: "Made this today with onion gravy, smashed swede with carrots and some leftover boiled potatoes which I 'roasted' in the air fryer. It was delicious."

Here's how you can make toad in the hole from scratch, without having to worry about a limp Yorkshire pudding.

Ingredients

• 12 chipolatas


• One tbsp sunflower oil


• For the batter


• 140g plain flour


• Two eggs


• 200ml semi-skimmed milk

Method

Heat the oven to 220C/200C fan/gas 7. Put the chipolatas in a 20 x 30cm roasting tin with the oil and bake for 15 minutes until browned.

Meanwhile, make the batter. Tip the flour into a bowl with half a teaspoon of salt, make a well in the middle and crack the eggs into it. Use an electric whisk to mix it together, then slowly add the milk, whisking all the time. Leave to stand until the sausages are nice and brown.

Remove the sausages from the oven - be careful because the fat will be sizzling hot - but if it isn't, put the tin on the hob for a few minutes until it is.

Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25 to 30 minutes, until risen and golden. Serve with gravy and your favourite veg.