Mini Toad in the Hole

April 29, 2021

Serves: 8 Time: 35-40 mins

We have given this traditional British dish a fun and delicious makeover with our Mini Toad in the Hole using our Honey & Rosemary Pork Chipolatas.

Perfect for family meals, dinner parties or a scrumptious snack. This recipe is quick and simple – but sure to impress!

Ingredients

  • 8 Edwards of Conwy Honey & Rosemary Pork Chipolatas
  • 100g plain flour
  • 2 eggs
  • 175ml milk
  • Sunflower oil

Method

  1. Preheat the oven to 200C Fan, then put the Honey & Rosemary Pork Chipolatas onto a baking sheet. Roast in the oven for 15 - 18 minutes until nearly cooked and very lightly golden.
  2. Use an electric whisk to mix the flour, eggs and milk together in a large bowl until completely smooth.
  3. Brush a 8 hole muffin tin with the sunflower oil then put in the oven for 10 minutes to get very hot.
  4. Pour the batter mixture so each hole is half full, then put a Honey & Rosemary Pork Chipolata in the middle of each Yorkshire Pudding.
  5. Put in the oven for 15 minutes until well risen and golden brown.