Prep time: 10 minutes

Cook time: 40 minutes

Oven temp: 425F / 220C / Gas mark 7

1. Preheat oven. Sift the flour into a bowl and add the egg. Mix together, then whisk in the milk, a little at a time until the mixture is the consistency of single cream. Season and set aside.

2. Using the sunflower oil, grease the holes of a 12-hole muffin tin, then put 2 sausages in each. Put the tin in the oven for 10 minutes.

3. Divide the batter among the muffin tins - it should come almost to the top of each one, covering the sausages. Cook for 20-30 minutes until the batter is puffed up and golden.

4. In a small pan, heat the caramelised onions, then pour in the stock, 9 fluid ounces of hot water and the wine. Bring to a boil and bubble until slightly reduced and syrupy. Serve the toad in the holes drizzled with the onion gravy.