Mini Toad in the Hole

By krystallondon

Ingredients

• 12 chipolatas
• 50 g plain flour
• 1 egg
• 140 ml milk
• rapeseed or sunflower oil

Details

Servings 12

Preparation

Step 1

1) In a bowl add the egg to the flour, then gradually pour in the milk. Whisk to stop lumps forming. Season with a bit of black pepper and refrigerate batter for about an hour.

2) Preheat oven to 200oc. In a cupcake tray pour in a small amount of oil (enough oil to just over the bottom of each “cupcake”). Put tray in oven for 5 min to heat up oil.

3) Carefully drop a chipolata into each baking tray cup. Pour in batter until each cup is about 2/3 full. Bake for 15-20 until sausage is cooked and Yorkshire pud is golden.

As I made our toad in the holes with beef sausages I made a garlic & black pepper dip, but they are just as good with ketchup.