Big breakfast Yorkshire pudding

Method

1. To make the batter, whisk the flour and 4 beaten eggs in a bowl until smooth. Gradually add the milk, whisking until smooth. Season with salt and pepper and set aside.
2. Heat the oven to 200°C/180°C fan/gas 6. Put the sausages in a roasting tin, drizzle over some olive oil, season, then roast for 15 minutes to colour lightly. Add the tomatoes (I leave them whole, on the vine) and mushrooms to the tin, drape the bacon over the mushrooms, spoon over a little oil from the base of the tin, add the thyme and rosemary sprigs, then season again.
3. Increase the oven to 220°C/200°C fan/gas 7. Return the tin to the oven for 10 minutes, then remove it and pour in the batter. Put the tin straight back in the oven for 25-30 minutes until the batter is puffed up and golden. Crack the remaining eggs (see tip) into low spots in the pudding, then return it to the oven for 6-8 minutes or until the whites are set and the yolks still runny. Serve hot.