Children will love these puffy little toads-in-the-hole as much as you will.

Ingredients:
3-4 tbsp sunflower oil
24 cocktail sausages
50g plain flour
1 medium egg, beaten
150ml milk
300g tub  Fresh Beef Gravy
2 tbsp cranberry sauce

Instructions:
Preheat the oven to 220°C. 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.
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.
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.
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.