Toad in the Hole Starter Recipe
This is about as British as you can get, when it comes to starter recipes! Toad in the hole is a dish where sausages are cooked in a Yorkshire pudding batter. We have taken inspiration from that recipe to create these mini toad in the holes. You will need 4 Yorkshire pudding cups to make it, or else just use 4 large muffin cups or similar. The Yorkshire pudding batter is divided between the cups, and then you can add cooked sausages and perhaps some green peas too. Bake them until they are golden brown and crispy, then serve with lashings of brown gravy. They look nice garnished with herb sprigs too.
If you want to serve this as a main dish rather than an appetizer, you might like to add some cooked onion and carrots to the Yorkshire pudding cups, and consider adding sliced beef instead of cocktail sausages. Then serve each person a couple of these with hot, creamy mashed potato. You can get really creative with Yorkshire puddings actually; some people in the UK like to eat them with honey drizzled over them as a snack!
You can use cocktail sausages, frankfurters (chop them if they are the bigger ones) or cooked sausages (any kind) to make this dish, or you could use leftover roasted meat in gravy (or ‘au jus’) or anything else. You could even make vegetarian ones by adding extra veggies and leaving out the sausages. Yorkshire pudding batter is really versatile. You can make it any shape or size, and take your pick from various fillings.
- Canola or sunflower oil, as needed
- 1 egg
- 2¾ fl oz (85ml) milk
- 1¾ oz (50g) sifted all-purpose flour (plain flour)
- Pinch of salt
- 8 mini cocktail sausages (frankfurters) or 4 halved larger ones
- 2 tablespoons cooked green peas (optional)
- Fresh herbs, for garnish (optional)
- 1 cup (250 ml) hot brown gravy, to serve
- Preheat the oven to 350 degrees F (180 degrees C).
- Put ½ teaspoon of oil into each of 4 Yorkshire pudding cups (or large muffin cups).
- Whisk the egg, milk, flour and salt together to get a smooth batter.
- Now add a little batter to each cup so each is about ⅔ full.
- Do not overfill them because they will puff up.
- Put a couple of little sausages in each one, and the peas if using.
- Bake for 20 minutes or until puffed up and golden brown.
- Garnish with fresh herb sprigs, if liked, and serve warm with brown gravy on the side.
If you want some inspiration for hot British starter recipes, consider this unusual Yorkshire pudding appetiser. We are making a basic Yorkshire pudding batter then baking it in individual portions, adding sausages and perhaps some veggies too. Garnish these with fresh herbs then serve with brown gravy. If you want to make these as a main dish, you can serve them with mashed potatoes and roasted vegetables, and of course plenty of nice thick gravy. Yorkshire puddings are traditionally served alongside roast beef, but they are versatile and can be made as individual snacks or a starter recipe.
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