Mini Toad in the Hole

toad in the hole

Mini Toad in the Hole

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!

When it comes to pork, we source only the finest cuts of Red Tractor British Pork. This gives the meaty taste our customers love.

Serves 8
40min
231 cals
(Per serving)

Ingredients

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

Cooking Instructions

  • 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.
  • Use an electric whisk to mix the flour, eggs and milk together in a large bowl until completely smooth.
  • Brush a 8 hole muffin tin with the sunflower oil then put in the oven for 10 minutes to get very hot.
  • Pour the batter mixture so each hole is half full, then put a Honey & Rosemary Pork Chipolata in the middle of each Yorkshire Pudding.
  • Put in the oven for 15 minutes until well risen and golden brown.
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