Tiny Toads
These miniature Toad in the Holes are perfect for parties. Baked in a muffin tray with little cocktail sausages, they’re quick and easy to whip up and serve while hot. Total crowd pleasers. The finest of British cuisine.
WE MADE THIS!
Recipe originally published 03/05/2016
This recipe is cheap and cheerful. Nothing fancy about it. Feel free to try different sausages, or add wholegrain mustard to your batter for some extra oomph.
We’ve included some links for vegan and gluten-free recipes below.
ingredients
- 24 cocktail sausages
- 2 eggs
- 100g plain flour
- 170ml milk
- 2 tablespoons sunflower oil
- Salt & pepper
METHOD
1. PREP
Preheat the oven to 200°C. Put a small amount of sunflower oil into each cup in a muffin tray and place into the oven.
2.
Whisk the milk, egg, flour and a bit of salt & pepper together in a jug. You’re looking for a nice smooth batter, so whisk until all lumps have gone.
3. ASSEMBLE & COOK!
Remove the muffin tray from the oven. The oil should be nice and hot – so be careful! Quickly pour the batter in to each cup, filling about half of the way. The batter should easily make 12 Tiny Toads.
Quickly place two cocktail sausages into each cup.
4.
Bake in the oven at 200°C for 20 minutes, or until they start to brown. Serve hot!
MORE LINKS
www.allthingsveganuk.com
This vegan recipe is just as easy to make, with Shroomdogs taking centre stage.
www.asaucykitchen.com
Sarah’s gluten-free Yorkshire Pudding recipe is put to good use in these mini toad in the holes.