I’ve made this twice now, using Nigella’s toad in the hole recipe in Kitchen, except that I don’t make patties out of the sausages. I do fry the sausages to colour them beforehand though.

EDIT: 14 Apr 2014
Best not made in the lasagne dish. Pyrex dish gives a better rise. I baked it for 35 mins only; the one in the photo is a little too dark.

EDIT: 05 Oct 2015
If there is a delay between making the batter and cooking, don’t put the batter in the fridge. It will make it too cold when it hits the hot fat and it won’t rise. Also preheat the oven to 225C beforehand but turn it down to 200C when the batter actually goes in.