Mini toad-in-the-holes

Ingredients

Makes 12 (will feed a family of 4)

  • 24 uncooked cocktail sausages
  • 2 tbsp sunflower oil
  • 3 eggs (this will be 150ml)
  • 150ml plain flour
  • 1 tsp mustard (optional)
  • 150ml milk
  • 2 tsp dried rosemary

For the gravy

  • 3 tbsp red onion marmalade
  • 1 tbsp plain flour
  • 1 tsp mustard powder
  • Squeeze of ketchup
  • 500ml beef stock made with 1 stock cube
  • Small splash of soy sauce
Download recipe

Step by step

  1. Heat oven to 220C/200C fan/gas 6.
  2. Place 2 sausages in each hole of a 12-hole muffin tin and drizzle each set of sausages with a little oil. Place the tin in the oven for 20 mins until the sausages have browned, turn the sausages halfway through.
  3. Crack the eggs into a bowl. Measure 150ml flour in a measuring jug and tip into a bowl with the mustard powder. Make a well in the centre and beat in the eggs.
  4. Gradually pour the milk into the batter, whisk well between each addition until you have a mix that is the consistency of double cream. Season. Pour the batter back into the jug.
  5. Remove the sausages from the oven and place on a heatproof surface. Pour the batter over the sausages and add a little rosemary into each hole.
  6. Cook in the oven for 15 mins. Whilst they are cooking, mix all the gravy ingredients together.

Remove the tin from the oven and leave to cool for a few mins. Serve with the gravy and your favourite vegetables.