To celebrate baking week, we are making these delicious individual Toad in the hole. This is also an ideal starter for Bonfire night supper!

4 tablespoons of goose fat

6 Chipotle Sausages

1 sprig of rosemary, needles removed from the stem

salt and pepper

1 tablespoon of grain mustard

2 eggs

130g plain flour

150ml full fat milk

150ml water

Combine the flour, salt and pepper

Create a well in the center and gradually whisk in the eggs, milk and water

Preheat the oven to 220C

Place the fat in a muffin tray and heat until sizzling

Place a sausage into the tray and pop back into the oven to get it golden brown (5minutes)

Pour the mixture into each muffin hole and decorate with some rosemary and bake for 15 – 20 minutes until golden brown and risen


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