MINI TOADS IN THE HOLE RECIPE
This makes 12 individual ones, better for smaller hands and stomachs:-
vegetable oil for oiling muffin tray
2 eggs
115g plain flour
mustard powder to taste
3 sage leaves/thyme - finely chopped
150ml soured cream
18 Cumberland sausages (each cut in half)
salt
ground black pepper
1. Preheat oven to 200 centigrade, gas mark 6, 400 fahrenheit.
2. Lightly oil the insides of the muffin tray.
3. Whisk eggs in a large bowl until frothy.
4. In a separate bowl, put the flour, mustard, sage/thyme and make a hole in the middle.
5. Gradually add the sour cream and milk, mixing together lightly.
6. Add the eggs and stir a little to combine then leave the batter to stand for 30 mins.
7. Cook the sausages through as you normally would.
8. Pour the batter into a jug and then divide among the muffin tray holes.
9. Put 3 sausage halves in each hole, sticking up with the uncut sides hidden down in the batter mix.
10. Cook for 20-25 mins/until batter has puffed up.
11. Leave for 1 min and then bang the bottom of the tin to loosen and turn each one out.
Can be served with lovely rich onion gravy, lots of green veg, potatoes of your choice.
