Family favourites go bite sized with these mini toad in the hole. Yorkshire puddings are perked up with thyme and tasty sausages, perfect with veg and gravy or even to serve cold at a buffet.
Like most people we’re running headlong towards Christmas and each day brings something fun to enjoy but also a gazillion more jobs to add to the list. But it’s Izzy’s (and my mother in law’s!) birthday tomorrow so all things Christmas are on hold for a couple of days whilst we celebrate the very important event of turning 4.
Today will pass in a blur of cake baking, balloon blowing up and over-excited small person management but I wanted to drop in to share one of our favourite teas – mini toad in the hole. To be honest, toad in the hole whether large or small is always a welcome sight on the meal plan but I have a soft spot for these mini versions. I like to make them in a large holed muffin pan, they’re just the right size and the steep sides of the pan seem to help them rise nicely each time. I make my standard Yorkshire puddings in the same way.
We like our toad in the hole with a big dollop of mashed potato, peas and gravy and, at this time of year, I always roast a tray of Brussels sprouts at the same time. The recipe below makes 12 mini toad in the hole and while I was hiding in the kitchen snaffling down a couple of leftovers I thought that they would make a lovely addition to a buffet table with a spoonful of horseradish sauce nestled in the middle.
I thought Izzy might choose these for her pre-birthday tea but no, we’re having fish finger sandwiches instead!
Family favourites go bite sized with these mini toad in the hole. Yorkshire puddings are perked up with thyme and tasty sausages, perfect with veg and gravy or even to serve cold at a buffet. If you can, make the batter up a good couple of hours before you want to use it, it really does benefit from a rest in the fridge but even 20 minutes ahead of time will be fine.
- 6 regular sized sausages, I like Lincolnshire or Cumberland, or 12 chipolatas
- ½ pint milk
- 1 egg
- 110g plain flour
- 1 heaped tsp dried thyme (sage would also be good)
- Pinch of salt
- 12 hole muffin pan
- Vegetable oil
- Whisk the milk and egg together until well combined. Add the flour, dried thyme and salt and whisk again until the batter is smooth. I like to make my batter in a large jug so that it’s easier to pour into the pan.
- Preheat the oven to 200c (fan)
- Brown the sausages in a frying pan over a medium heat, you don’t need to worry about making sure they are cooked through as they will finish cooking in the oven. If you are using regular sized sausages then once they have browned cut in half so you end up with 12 pieces of sausage.
- Add a teaspoon of oil to each hole in the muffin pan and pop into the oven. You want the oil to get nice and hot, you need it to sizzle when you add the batter. I leave mine for just under 5 minutes.
- Once the oil is hot remove the pan from the oven. As with all forms of Yorkshire pudding you need to work quickly, you want to lose as little heat as possible. Divide the batter between each hole and drop in a sausage. Put the pan back into the oven, shut the door and do not open it again for 20 minutes. One of the tricks to getting a good rise for a Yorkshire pudding is to not open the oven door, they need a consistent heat.
- Bring them out after 20 minutes and serve. We like ours with mashed potato, peas, roast Brussels sprouts and gravy but they would also work cold on a buffet table.