Lorraine Pascale's mini toad in the hole recipe
Crunchy, tender toad-in-the-hole, made in individual portions and flavoured with mustard, sage and cider. Batter never tasted so good.
Ingredients
- 1 tbsp Vegetable oil, for oiling
- 2 Eggs
- 115 g Plain flour
- 1 tsp Mustard powder, to taste
- 3 Sage leaves, or thyme if you prefer, finely chopped
- 150 ml Soured cream
- 150 ml Milk
- 18 Cumberland sausages, each cut in half
- 1 tbsp Cider (optional)
- 2 pinches Grinds of salt and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Preheat oven to 200°C (400°F), Gas Mark 6. Oil the muffin tin. Whisk the eggs in a large bowl until frothy. In a separate bowl, put the flour, mustard and sage, then make a hole in the middle. Gradually add the soured cream and milk. Mix together lightly. Add the eggs and stir a little to combine, then leave the batter to stand for 30 minutes or so.
- Put the sausages in an ovenproof dish and cook in the oven for 25-30 minutes, or according to the packet instructions, then set aside.
- Add the cider, if using, to the batter, stir for 10 seconds, then pour the mixture into a measuring jug (makes it so much easier to pour into the muffin tin). Divide the mixture among the muffin holes (it makes around 12) then put 3 sausage halves into each hole, sticking up with the uncut side down. Cook in the oven for 20-25 minutes, or until puffed up and golden brown. As soon as they are cooked, remove from the oven, leave for 1 minute then bang the tin on the surface to loosen them from the holes. Serve with gravy.
Take from Baking Made Easy
Photography courtesy of Myles New
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