01 Apr Mini Toad in the Holes
Mini Toad in the Holes
Makes 12 / 30 mins cook time
Everyones favourite! And being made with Porcus sausages really tops this dish off and guarentees a real crowd pleaser! Of course this recipe can be scaled up to create one big hole for toads but we think the beautiful moutful sized ones, work great and become fool proof when it comes to getting that batter super crispy!
Method
01 Preheat the oven to 220C/425F/Gas 7.
02 Sieve the flour into a large bowl, holding the sieve up high to give the flour a good airing. Make a well in the centre, break the egg into it and add some salt and pepper.
03 Add the milk and 2fl oz/55ml of the water together in a measuring jug. Using an electric hand whisk on a slow speed, begin to whisk the egg into the flour – as you whisk, the flour around the edges will slowly be incorporated.
04 Then add the liquid gradually, stopping to scrape the flour into the mixture. Whisk until the batter is smooth and pour into a mixing jug.
05 Chop the sausage into roughly 3 chunks and place a couple into each cupcake mould with a tiny drizzle of oil in each to prevent them from sticking. Cook the sausages until they are golden brown. Approximately 5–7 minutes.
06 Take the tin out of the oven and while the oil is still hot pour in some batter into each mould until half way up the sides. Be careful the oil may spit. Put back into the oven for approximately 15 minutes.
07 When the toads are ready, they should be puffed brown and crisp and the centre should look cooked and not too squidgy. Pop them out of the moulds onto a warmed serving plate. Serve them immediately with gravy alongside not inside as this will make the toads very soft and squidgy for eating!
INGREDIENTS
2 tbsp Vegetable Oil
75g Plain Flour
1 Large Egg
75ml Semi-Skimmed Milk
Salt and Black Pepper
A Good Beef Gravy to Taste
– Can Be Purchased or Made Fresh
