Mini Toad in the Hole

Serves: to make 12

Prep Time: 10 Minutes + waiting

Cook Time: 30 Minutes

Ready In: 40 mins
+ waiting

Ingredients

2 - eggs

4 oz - plain flour

1 level teaspoon - mustard powder (to taste)

3 - sage leaves (or thyme if you prefer) finely chopped

5 fl oz - soured cream

5 fl oz - milk

18 - Cumberland sausages

1 tablespoon - cider (optional)

1 - 2 tablespoons - vegetable oil (for oiling)

Directions

1. Whisk the eggs in a large bowl until frothy. Place the flour, mustard and sage in a separate bowl, then make a hole in the middle and gradually add the soured cream and milk mixing lightly together as you add. Add the eggs and stir a little to combine, then leave the batter to stand for 30 minutes or so.
2. While the batter is standing, place the sausages in an greased ovenproof dish and cook in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 25-30 minutes, then cut each sausage in two and set aside. (If you prefer, you can fry the sausages, the result will taste just as good)
3. Oil a regular (12 hole) muffin tin. Add the cider (optional) to the batter, stir for 10 seconds, then pour the mixture into a measuring jug (this just makes it so much easier to pour into the muffin tin). Divide the mixture among the muffin holes (it should make around 12) then put 3 sausage halves into each hole, sticking up with the cut side down.
4. Increase the oven temperature to Mk 7 - 425ºF - 220ºC and cook the 'toads' in the oven for 20-25 minutes, or until puffed up and golden brown. As soon as they are cooked, remove from the oven, leave for 1 minute then bang the tin on the work surface to loosen them from the holes. Serve with gravy.