Baby toad-in-the-holes

Method

1. Sift the flour into a large bowl or jug and make a well in the centre
2. Add the eggs and slowly whisk into the flour, gradually adding the milk to make a smooth batter
3. Cover and set aside
4. Preheat the oven to 220°C/fan 200°C/gas 7
5. Heat 2 tsp of the oil in a frying pan over a medium heat
6. Add the onion and fry for 5 mins, until softened
7. Divide the rest of the oil between the holes of two 12-hole mini muffin trays
8. Put one half-chipolata and a little fried onion in each hole
9. Roast for 5 mins, then take the tray out of the oven and quickly pour or spoon the batter into the holes
10. Bake for a further 20-22 mins, until the batter is risen and golden
11. Add a little chutney to each toad-in-the-hole and serve
12. FREEZE AHEAD: Once cool, put the toad-in-the-holes on a lined baking tray and freeze for 4 hours. Pack in freezer bags and freeze for up to one month. Reheat from frozen on a baking tray covered loosely with foil, in a preheated oven at 200°C/fan 180°C/gas 6, for 15-20 mins or until piping hot throughout.