Mini Toad in the Hole
How to make delicious mini toad in the holes, or sausage filled Yorkshire puddings, simple step by step instructions, from start to finish.
Ingredients
Method
- 225g / 8oz Plain or All-Purpose flour
- 4 Large Eggs
- 150g / 150mls Milk
- 150g / 150mls Water (mix with the milk)
- 4g / ½tsp Salt
- 24 Chipolata sausage
- 40g / 1½oz Beef dripping (divided into 12 pieces)
- Preheat your oven to 190°C / 375°F / Gas mark 5.
- Place 2 of your chipolata sausages and divided fat into each cup of a standard 12 cup muffin tray.
- Place the tray into the preheated oven.
- Making the Yorkshire pudding batter.
- In a large bowl add your cold eggs and salt, whisk thoroughly together.
- Add the flour to the bowl and whisk to a smooth paste, add a little of the water and milk mixture if needed.
- Once you have a very smooth paste, you can now add the rest of the liquid.
- By this time your sausages will be up to temperature, Approx 10 minutes since placing in the oven.
- Carefully lift the tin out of the oven and on to the cooker top, preferably onto a heated up hot plate.
- Fill each cup with the Yorkshire pudding batter to just below the top of each cup, to keep the tin as hot as possible, work quickly but safely.
- Carefully list the muffin tray into the oven, and set a timer for 30 minutes.
- Once risen and golden brown, your mini-Toad in the holes is done.
- Place the tin on a wire rack.
- These beautiful, sausage filled Yorkshire puddings can be served hot from the oven to accompany a main meal, or cold as part of a party buffet.
- Enjoy.
Equipment & products used in my kitchen and videos
4 stainless-steel non-stick 10cm / 4″ Crumpet Rings
