- 125 g plain flour
- 2 free-range eggs
- 125 ml milk
- 125 ml water
- 6 Cumberland sausages
- Olive oil, for greasing
- Fresh vegetables, to serve
Preheat oven to 200°C, fan 180°C, gas 6.
Make the batter by sieving the flour into a big bowl. Make a well in the middle and crack the eggs into the well. Using a hand whisk, whisk the eggs and as you do so the flour will gradually fall into the middle.
Measure the milk and water into a jug and mix and then slowly pour this into the well and keep whisking. The remaining flour will gradually mix into the liquid. Whisk again until you have a smooth batter.
Twist the sausages in half and cut each one in two.
Use a piece of kitchen paper and rub the muffin tins with olive oil (some fat will also come out of the sausages so you don’t want to add too much).
Put a sausage into each tin and roast for 15 mins until golden.
Take out of the oven and immediately pour the batter into the muffin tins over the sausages (don’t let them cool, the tins need to be hot when you add the batter). Put straight back into the oven and bake for another 15 mins until the batter has puffed up and is golden brown.
Chef's tip: this makes 12 mini toads, most toddlers will eat two (which is one sausage), some will eat three, leaving plenty for mum and dad!