Easy to make and even easier to eat, these individual toads, served with homemade sweet onion relish are a modern take on everyone's favourite comfort food dish.
Individual Toads with Homemade Sweet Onion Relish
Preparation time 45mins to 1 hour
Baking time 25 mins
For the toads:
For the onion relish:
- 250g plain white flour
- 150ml whole milk
- 4 free-range eggs, beaten
- 2 tbsp beef dripping or sunflower oil
- salt and freshly milled black pepper to taste
- 12 cooked chipolatas to a light golden brown
- 2 large red onions, halved and finely sliced
- 2tbsp sunflower oil
- 2 level tbsp brown sugar
- 100ml red wine
- 1-2 tsp mustard seeds
- 3 tbsp balsamic vinegar
- To make the onion relish, start with a small pan, cook the red onions in the oil over a low heat for about 15 mins or until very soft, stirring frequently until done.
- Add the sugar, wine, mustard seeds and vinegar. Cover and simmer for 10 mins. Remove the lid and simmer for 5 mins or until the liquid is syrupy. Cool, then dollop into the heart of every toad when made.
- To make the batter, sift the flour into a large bowl with a good pinch of salt and a grind of pepper. Mix the milk in a jug with 150ml cold water.
- Make a well in the middle of the flour and add the eggs. Pour in a little milk and water, and then whisk the lot together to make a smooth batter. Mix in the rest of the liquid, until you have a batter the consistency of single cream. Leave at room temperature for at least 15 mins.
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Put a 12 hole muffin tin, greased generously with dripping or oil, on a high shelf and leave for 10 mins to get smoking hot.
- Take the tin out of the oven, and keep warm on the hob if possible while you plop a sausage in each hole and ladle in the batter. It should sizzle when you add the first spoonful, put the tin back into the oven if it doesn't to get hotter.
- Put toads into the oven and cook for 25 mins until well risen and golden. Keep an eye on them towards the end of the cooking time, but do not be tempted to open the door until they are golden brown, because they will sink. Eat immediately adorned with onion relish.
* Any left over relish goes very well with cheese as well as sausages, so you can soon use it up in sandwiches...if you have any left.