Individual Yorkshire puddings turned into toad-in-the-hole! I serve these with gravy and vegetables and the family loves them.
I make toad-in-the-hole for dinner on Sundays sometimes (recipe from my Mum’s Reader’s Digest New Cookery Year cookbook). I started cutting up the sausages before cooking to make it easier to serve. The kids still struggled to cut it up by themselves once it was on their plate, so I started making these mini ones. They are quicker to cook than a bigger one too!
My son, like everyone else probably, was very curious why this is called toad-in-the-hole at the dinner table one night (“is this actually toad?”), so we started throwing around better names: Pig-in-a-poke? Hog-in-a-bog?
Ingredients
- 400-500g/1lb sausages
- about 2 tbsp oil
- 100g/40z plain flour
- pinch of salt
- 2 eggs, beaten
- 300ml/½ pint milk
You will also need a 12-hole muffin tin
Method
- Preheat the oven to 220°C. Meanwhile, sift the flour and salt into a bowl, make a well and pour in the eggs and half of the milk.
- Gradually mix together, whisking well to get rid of lumps.
- Whisk in the rest of the milk, then let the batter rest in the fridge.
- Pour ½ tsp of oil into each section of the muffin tin. With scissors, cut the sausages into 1 inch pieces and divide between the 12 holes of the tin.
- Put the sausages in the oven for 15 minutes until light golden brown, then take them out and divide the batter between the holes (a jug is best here).
- Return the tin to the oven for 25 minutes, until the Yorkshire puddings are deep golden brown and crispy on top.
Serve immediately with gravy and vegetables.
See also: Savoury Mince (and 5 ways to serve it)