Ingredients

• 150g (5oz) plain flour, sifted
• 1 medium egg, lightly beaten
• 300ml (½ pint) milk
• 1tbsp sunflower oil
• 24 assorted cocktail sausages
• 2tbsp caramelised onions
• 250ml (9fl oz) hot beef stock
• 250ml (9fl oz) hot water
• 2-3tbsp red wine

Method

1. Preheat oven to 220°C (200°C fan) mark 7. Sift the plain flour into a bowl and add the egg. Mix together, then whisk in the milk, a little at a time, until the mixture is the consistency of single cream. Season and set aside.
2. Using the sunflower oil, grease the holes of a 12-hole muffin tin, then put two sausages in each. Put the tin in the oven for 10min.
3. Divide the batter among the muffin tins — it should come almost to the top of each one, covering the sausages. Cook for 20-30min until the batter is puffed up and golden.
4. In a small pan, heat the caramelised onions, then pour in the stock, 250ml (9fl oz) hot water and the wine. Bring to the boil and bubble until slightly reduced and syrupy. Serve the toad in the holes drizzled with the onion gravy.

Notes