Preheat the oven to 200ºC/gas mark 7
In a frying pan, heat the olive oil and add the sliced onion and sugar. Sauté gently for around 20 minutes until soft and caramelised. Remove from the heat.
Sift the flour and salt into a large bowl. Make a well in the centre and pour in the eggs, milk, mustard and 150ml water. Whisk together until you have a smooth batter.
Spoon a teaspoonful of lard or oil into each compartment of a 12-hole muffin tin and heat in the oven for 5 minutes.
Pour the yorkshire pudding batter into each compartment to around two-thirds full. Spoon in a little caramelised onion and pop in half a sausage. Carefully place back in the oven and cook for 25 to 30 minutes until the Yorkshires are golden brown and puffed around the sausages.
To make the gravy, combine the cornflour and water in a cup to make a smooth paste. Heat the stock in a saucepan and stir in the cornflour paste. Bring it up to a boil, then reduce to a simmer for a few minutes to allow the gravy to thicken. Season to taste.
Serve the mini toad in the holes with steamed vegetables and lots of hot gravy.
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