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    Mini Toads with Cranberry Gravy

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    Mini Toads with Cranberry Gravy

    Children will love these puffy little toads-in-the-hole as much as you will. The cocktail sausages can be found in the chiller cabinet.

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Serves: 4


    • 3-4 tbsp sunflower oil
    • 24 cocktail sausages (from a pack of Waitrose 36 Assorted Cocktail Sausages)
    • 50g plain flour
    • 1 medium egg, beaten
    • 150ml milk
    • 300g tub Joubère Fresh Beef Gravy
    • 2 tbsp cranberry sauce


    1. Preheat the oven to 220°C, gas mark 7. Brush a shallow 12-hole muffin tin liberally with oil. Place 2 sausages in each tin hole, then place the muffin tin in the oven to cook the sausages for 10 minutes.
    2. Meanwhile, place the flour in a bowl with a little salt. Make a well in the centre and add the egg. Beat the egg lightly, then gradually whisk in the milk, drawing the flour into the centre to make a smooth batter.
    3. Remove the tin from the oven. Pour a little batter into each hole and return to the oven for 20-25 minutes until the batter has risen and is golden and crisp.
    4. Meanwhile, heat the gravy with the cranberry sauce in a small pan. Simmer for 5 minutes, stirring until hot. Serve 3 'toads' per person with broccoli and green beans, and the gravy.

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    Cook's tips

    Freeze the remaining 12 sausages from the pack or make a cocktail nibble: wrap each sausage in a thin slice of bacon and place in the oven at 200°C, gas mark 6 for 10-12 minutes until the bacon is crisp.


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