Tiny toads in the hole with caramelised onion

Tiny toads in the hole with caramelised onion

Jo Arnell shares her Christmas party starters...

Prep time:

Cooking time:

Total time:

Makes: 20

20 cocktail sausages

2 medium sized red onions, thinly sliced

1 tbsp approx. brown sugar

1 tbsp balsamic (or red wine) vinegar

1 egg

100ml milk

75g plain flour

1 tbsp vegetable oil

Despite their unappetising name, these little 'toadlets' are perfect for both Bonfire Night and seasonal gatherings - make plenty, as they'll disappear fast. You'll need a mini muffin tin (or two, depending on the size of your tin).

  1. Caramelise the onions by frying them slowly and gently in a little oil over a low heat for around 20 minutes or so, adding the sugar and vinegar towards the end of this time.
  2. Meanwhile, gently fry the sausages for a few minutes until they're lightly cooked and have lost much of their oil.
  3. Pre-heat the oven to gas 7 /220°C. Add a teaspoon of onions and a sausage to each muffin hole; put the tray in the oven for 5 mins to bring it up to temperature, before adding the batter - a dessertspoonful to each. Keeping the tin hot is the secret to getting the batter to rise and be crisp.
  4. Cook for approx. 15 mins until the batter is golden and risen.
  5. Serve warm.

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Starters