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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- 12 pork chipolatas
- 105 g plain flour
- 3 eggs
- 150 ml milk - I use skimmed but any is fine
- 1 tbsp olive oil
- 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.
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