first a warning… the next paragraph is jam-packed with saucy ‘Carry-On’ style innuendo and euphemism… if you think you won’t be able to make it, skip down to the recipe… you have been warned…
… I was in the supermarket the other day and whilst cruising the meat counter, I picked up a packet of delightful looking chipolata sausages, stuffed with succulent British pork… I always love a little sausage and there is no better home for a little sausage than a little hole… or a mini toad in the hole… if you will… what is it about making things smaller that makes them automatically darling looking… I mean you could take one of these home and hug it its so cute…
mini toad in the hole
i’ve used a 6 hole deep muffin tin which produce the best Yorkshire Puddings. If I had another 6 hole tin I could have probably got a further 4 mini toads…
12 pork chipolatas
3 fl oz milk
2 fl oz water
3 oz plain flour
1 teaspoon salt
pre-heat the oven to 180C
– cut the chipolatas in half, place them in a roasting tin, drizzle them with a generous amount of olive oil and roast them in the oven until just beginning to brown (about 10 good minutes.) It may seem like a lot of oil but you’ll need it for the batter to rise.
– meanwhile make the batter by sieving the flour and salt into a bowl and mixing in the egg, flour and water until you have a thick cream consistency, pour this into a pouring jug so you’re prepared.
– 5 minutes before the sausages are done pour the excess oil from the roasting tin into the muffin tin, you want just under a third of each muffin bowl filled with oil, place the muffin tray and the sausage tin back into the oven for 5 more minutes
– open the oven and take out the sausages, pull the muffin tray out on its oven shelf and place 2 or three sausages into each muffin bowl then pour the batter mix on top of the sausages… you want to fill each muffin bowl
– bake in the oven for 10 minutes or until darkly golden and risen
eat and of course, enjoy!