Cooking Time: 45 mins - 1 hr
To make 12 mini toads in the hole:
150g plain flour
2 large eggs
2 rounded tblsp Sacla' Fiery Chilli Pesto, plus extra to serve 6 thin slices pancetta, halved (works equally well with bacon)
12 cocktail sausages
2 small red onions, peeled & cut through the root into 6 wedges
12 small cherry tomatoes
salt & freshly ground black pepper
You will also need a 12-hole muffin tin.
Preheat the oven to 190°C, 375°F, Gas Mark 5.
Sieve the flour into a bowl, then make a well in the centre, break the eggs into it and add some seasoning.
Using a small whisk, whisk the eggs into the flour incorporating the flour around the edges as you do.
Gradually add the milk and water and whisk until smooth.
Add the chilli pesto and whisk again to combine.
Set aside at room temperature whilst you cook the sausages - this is thought to improve the batter.
Wrap the pancetta around the sausages and add to a small roasting tin.
Drizzle over a little oil and toss to lightly coat.
Cook on the middle shelf for about 15 minutes until the sausages are lightly browned and the pancetta has crisped up, then remove.
Increase the heat to 220°C, 425°F, Gas Mark 7.
Next, pour enough oil to just cover the base of the muffin tins and preheat for 3-4 minutes until searing hot.
Arrange a sausage, a piece of red onion and a cherry tomato in each tin, and quickly pour the batter around them to three-quarters fill.
Bake on the middle shelf of the oven for 20-22 minutes until slightly risen and golden - they will not rise much due to the addition of the sausages and vegetables.
Loosen from the tins and serve straight away with extra pesto to taste.
Guest Post Credits- Sacla