Mini toad-in-the hole – A delicious twist on my classic Yorkshire pudding recipe with a chipolata sausage hiding in each one. The perfect size for your little ones and grown-ups will love them too.
One thing you may not realise about me is that I’m a scatty cook. Yes, I cook nice food, but I’m absolutely shocking when it comes to following a recipe. This is especially true if I’m rushing when I tend to have a bit of a “chuck it in and that’ll do” attitude.
I should have shared this recipe last week, but I was having one of “those” days when I was supposed to take the photos and the resulting mini-toads were, well… a bit disappointing.
I’d made them several times before and they’d turned out perfectly, but I stopped following my own recipe and that’s when things started to go wrong. For starters I’d bought cumberland chipolatas rather than regular pork ones, these have a much higher fat content making my mini-toads greasy. Then, I forgot to put the oil into the oven to heat up, so I popped it in for about a minute and hoped for the best.
To cut a long story short, they were flat and disappointing, so I had to make them again a few days later (note – whilst they looked flat and disappointing we happily ate them up for lunch and they still tasted good). Even now these toads aren’t going to win any beauty contests (I guess they were called “toads” for a reason!) but they’re now just how they should be.
One word of warning about these mini toad-in-the-holes is that I use less flour in my Yorkshire pudding batter recipe than I’ve found in a lot of other recipes. In my opinion this makes them much lighter, crispier and less stodgy than some of the others I’ve tasted. However, the light, puffed up batter sometimes leads to one or two bits of the sausage leaping out during cooking. It’s worth standing your muffin tins inside another baking tray to catch any escapees!
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Mini Toad-In-The-Hole
INGREDIENTS
- 12 pork chipolatas
- 105 g plain flour
- 3 eggs
- 150 ml milk - I use skimmed but any is fine
- 1 tbsp olive oil
- Salt
INSTRUCTIONS
- Pre-heat the oven to 220ºC/200ºC fan.
- Add ¼ tsp of olive oil to each hole of a muffin tin (you need enough tins to have 12 holes) and put the tins into the oven to get the oil sizzling hot (about 10 mins).
- Chop each of the 12 chipolatas into three roughly equal sized pieces.
- Make the yorkshire pudding batter by adding the plain flour (105g) and 3 eggs to a large bowl and mix thoroughly.
- Gradually add the milk (150ml) and whisk into the mixture, ensuring that each addition is fully combined before adding more.
- Season with salt (I use about ¾ tsp).
- Remove the tins with hot oil from the oven. Quickly (but carefully as it's extremely hot) add three pieces of chipolata to each hole and then pour over the batter mix distributing it evenly between the 12 holes.
- Return the tins to the oven and cook for 20-25 minutes until the yorkshire pudding is puffed up and crisp and the sausages are cooked through.
- Remove from the oven and serve immediately.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For…
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Soya-Free
- Fish-Free
- Crustacean-Free
- Mollusc-Free
- Celery-Free
- Mustard-Free
- Lupin-Free
Chris says
I would like to make 24 mini toad in the hole in a mini muffin tin. Would the recipe work for this please ?
Charlotte Oates says
You might find that you have slightly more batter than you need but there is no reason why the recipe shouldn’t work. You will likely need to reduce the cooking time so keep a close eye on them. Because of this you may want to part cook the sausages before adding to the tins and the batter.
Gill Richards says
Quick question – do you brown the chipolatas first?
Charlotte Oates says
No
Adrienne Newman says
I made these in the piemaker! Absolutely perfect. Thank you so much for your recipe.
I lightly fried garlic with the sausages first. Divine.
Tina Wizard says
These are an absolute doddle (cheated and made the batter in my ninja) and my 4 and 7 year old hoovered them along side a load of veg (which they usually dodge!). Delighted. Thank you!
Gina Lopes says
These worked really well. I didn’t realize my muffin tin was less non-stick so mine also stuck but they cook beautifully and are delicious.
Kirsty says
This recipe worked perfectly for me, using gluten free Doves flour and Oat milk. Rise was great, taste fabulous and they looked awesome. A perfect starter for my birthday banger bash.
Nama says
I have just recently come across this recipe and love it! I followed the recipe exactly but have had a problem with them sticking to the tin, anything you could suggest to resolve this?
Charlotte Oates says
I’m not too sure as I don’t tend to have the same problem (they sometime stick a little but always come away easily with a little twist). How old is your tin? if it’s older it may have lost some of its non-stick properties.
Clare M says
Thank you! After a number of failed attempts using an old recipe these worked brilliantly much to the delight of my children. I found it after a Google search and now I’m off to browse your other recipes!
Charlotte Oates says
I’d had a few failed attempts to which is what prompted me to figure a recipe I was happy with. I’m really glad it worked for you x
Honest Mum says
Oh wow, love these! Thanks for linking up to #tastytuesdays x
Charlotte Oates says
Thanks Vicki. Toad-in-the-hole is one of our favourite warming winter dinners with lots of mashed potatoes.
Yet Another Blogging Mummy!!! says
Looks yummy. I’ve also tried making mini ones with prawns as a variation #TastyTuesdays
Charlotte Oates says
Ooh I’ve never had one with prawns before, I’ll have to give it a try sometime.
Yet Another Blogging Mummy says
Love to hear what you think. Here’s my recipe for them https://blogmumjd.wordpress.com/2014/12/01/cooking-with-lee-kum-kee-chinese-sauces/#prawn
Charlotte Oates says
Thanks, I’m going to pin it to my recipes to try board ready for the new year x
Rebecca U says
love toad in the hole (a Yorkshire lass born and bred so its a requirement haha). Love the styling of your photos #tastytuesday
Charlotte Oates says
Thanks Rebecca. I’m glad you like the pictures, toad-in-the-hole tastes soon good, but it’s rather ugly so it took a while to get it looking pretty.
Eb Gargano says
Love these! They are so cute!! My kids would definitely love them – what a great idea! Eb x
Charlotte Oates says
Thanks Eb. The boys really enjoy them and they’re just the right size for them.
Kate - gluten free alchemist says
Ooohhh Yum! I’ve just perfected gluten free yorkshire pud batter…. must post!
Charlotte Oates says
You must! Will you try toad-in-the-hole with it?
Kate - gluten free alchemist says
We’ve tested it with a large toad in the hole as well as Yorkshire puds and it worked really well. I guess toad is probably the best way to showcase it!
Charlotte Oates says
Toad or no toad any kind of Yorkshire pudding works for me!
Angela / Only Crumbs Remain says
Delicious! Nothing better in the colder months than a good Toad in the Hole! Yum!
Angela x
Charlotte Oates says
I know! Toad-in-the-hole or some sort of pie are best in this weather.