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Mini Toad in the Hole Recipe

Mini Toad in the Hole

Graham

Recipe by  

What better way to celebrate just about anything than with a helping of Mini Toad in the Hole? Fresh sage, cider and three sausage halves go into each portion to make these perfect for kids (one's a challenge!), the ladies (one each, girls!), or for the men (fight over the rest, guys!). Served with fresh vegetables, these typically British beasts are a real treat on a cold winter's day.

      Preparation Time: 10 Minutes + waiting

      Cooking Time: 30 Minutes

Ingredients for Mini Toad in the Hole

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to make 12:
2
eggs
4 oz
plain flour
1 level teaspoon
mustard powder (to taste)
3
sage leaves (or thyme if you prefer) finely chopped
5 fl oz
soured cream
5 fl oz
milk
18
Cumberland sausages
1 tablespoon
cider (optional)
1 - 2 tablespoons
vegetable oil (for oiling)

 

How to Cook Mini Toad in the Hole

  1. Whisk the eggs in a large bowl until frothy. Place the flour, mustard and sage in a separate bowl, then make a hole in the middle and gradually add the soured cream and milk mixing lightly together as you add. Add the eggs and stir a little to combine, then leave the batter to stand for 30 minutes or so.
  2. While the batter is standing, place the sausages in an greased ovenproof dish and cook in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 25-30 minutes, then cut each sausage in two and set aside. (If you prefer, you can fry the sausages, the result will taste just as good)
  3. Oil a regular (12 hole) muffin tin. Add the cider (optional) to the batter, stir for 10 seconds, then pour the mixture into a measuring jug (this just makes it so much easier to pour into the muffin tin). Divide the mixture among the muffin holes (it should make around 12) then put 3 sausage halves into each hole, sticking up with the cut side down.
  4. Increase the oven temperature to Mk 7 - 425ºF - 220ºC and cook the 'toads' in the oven for 20-25 minutes, or until puffed up and golden brown. As soon as they are cooked, remove from the oven, leave for 1 minute then bang the tin on the work surface to loosen them from the holes. Serve with gravy.

 
Graham GRAHAM'S HOT TIP:
Be sure to to rest your Yorkshire pudding batter for half an hour to ensure fluffy results.
 
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