Toadies with Onion Gravy
SERVES 4 15mins prep 25mins cooking MEDIUM
Ingredients for the mini toads in the hole
110g plain our pinch of salt and pepper 2 medium free range eggs, beaten 1⁄2 pint semi–skimmed milk 3tbsp sunflower oil 24 fresh premium pork cocktail sausages (or 12 chipolatas cut in half)
Ingredients for the onion gravy 1tbsp sunflower oil 1 small onion, peeled and sliced 4tsp gravy granules
350ml hot water You will need a 12–cup deep muffin tin.
Place the our into a large jug, add the salt and pepper, the eggs and milk and whisk to combine. This can be made an hour or two beforehand to save time, just cover and rest it in the fridge until you are ready!
Preheat the oven to 200C/400F/Gas mark 6.
Divide the oil evenly amongst the mu n moulds, add two sausages in each and place the tin in the oven for 5 minutes.
Remove the tin from the oven and ladle in the batter, aiming to ll each half way up the mould. For best results, do this at pace, but be careful as the oil will be very hot!
Place the tin back in the oven for 15–20 minutes or until the Toadies are risen and golden brown.
Meanwhile, make the onion gravy. Heat a little oil in a saucepan, add the onions and cook for about 10 minutes, until golden brown.
Add the measured hot water and gravy granules to the onions and bring to the boil. Once thickened, pour into a serving jug or pan.
When the Toadies are ready, remove them from the tin and serve stacked on a board or large platter for good effect.
Serve with steamed Tenderstem broccoli and mashed potato.