mini toads in the hole

Fay Ripley

This works for big and little mouths alike. Dollop on tomato ketchup and keep your fingers crossed.

makes 12, prep10 mins, cook 30 mins

120g plain flour
2 large free-range eggs
350ml milk
10-15 large fresh sage leaves, chopped
Olive oil
12 chipolatas

You will need a 12-hole muffin tray

Heat the oven to 240C (220C fan). Use an electric whisk to beat the flour and eggs together, then gradually add the milk to form a batter. Add the sage.

Oil the muffin tray with a little olive oil. Add a teaspoon of the oil to every hole and bend a chipolata into each one.

Bake for 15 minutes, then ladle the batter evenly into all the holes. Reduce the temperature to 220C (200C fan) and cook for 15-20 minutes, until golden and crispy.

Serve with ketchup and french beans.