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Mini Toad-In-The-Hole
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.
Active Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings (2 per person)
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
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NUTRITIONAL INFORMATION
Calories: 314kcal | Carbohydrates: 14g | Protein: 14g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 127mg | Sodium: 439mg | Potassium: 243mg | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 1.9mg
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.