Mini Toad in the Holes

4.67 from 3 votes

Tiny versions of a British classic, these Mini Toad in the Holes are great as a side dish to a roast dinner or as a main course in their own right, with a few veggies on the side. (Serves 4-6, depending on appetite)

Course Main Course, Side Dish

Cuisine British

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings mini toad in the holes

Calories 92kcal

Author Eb Gargano

Ingredients

4 tablespoons olive oil
18 uncooked cocktail sausages (I used Tesco Finest)
1 cup plain flour
1 cup milk
1 egg
½ teaspoon of salt

Metric - US Customary

Instructions

Preheat the oven to 220C / 200C fan / gas mark7 / 425F.
Get 2 cupcake trays (mini cupcake size) and put a small drizzle of olive oil in 18 of the holes and add a mini sausage to each hole.
When the oven is at temperature. Put the two trays into the oven for 10 minutes.
Meanwhile combine the rest of the ingredients in a bowl or jug (I find a jug easier, then I can just pour the batter into the trays) using a balloon whisk or an electric whisk, or even a fork will do, until you have a smooth batter.
After the sausages have been in the oven for 10 minutes, remove the trays and quickly (and I mean quickly). Fill each hole ⅔ full with the Yorkshire pudding batter and return the trays back to the oven as quick as possible.
Cook for a further 10 minutes until puffed up and golden. N.B. Don’t open the oven door while they are cooking! Don’t even think about it!

Notes

The cup I use is 200ml.
A standard US cup is 237ml, so if you are using a standard US cup to measure, just use slightly less than a cup of milk and flour for this recipe. (However, don't worry too much about getting it perfect - this recipe is very forgiving!)
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition