Mini Toad-in-the-Holes
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 8 sausages (Cumberland, N├╝rnberger or Chipolatas) cut in half
  • 2 medium eggs
  • Vegetable or sunflower oil
  • 75g plain white flour
  • 100ml milk (I use semi-skimmed in this recipe)
  • Small mix fresh herbs (finely chopped). I use sage, rosemary and parsley or whatever I have leftover.
  • Salt/ pepper
  1. Heat oven to 220C/200C fan/gas 7.
  2. Once the oven is heated evenly spread the chopped sausages between each 4 holes in a large Yorkshire pudding tin. Add half a tsp of oil in each hole. Pop in the oven for just 2-3 mins to brown.
  3. In the meantime add the flour, milk and eggs to a large mixing bowl. Using a whisk, whisk until it forms a smooth batter. Then stir in the fresh herbs and season with a little salt and pepper.
  4. Pour the mixture into a measuring jug. This will make it easier to pour into the tin.
  5. Take tin out of the oven. Pour the mixture into each hole over the sausages until you just reach the top. Quickly pop the tin back into the oven for around 20 mins or until puffed up and golden. Do not be tempted to open the oven door as this will left all the air out and the batter will be not be as puffed up.
  6. Take out of the oven and serve immediately.
Recipe by A Modern Rose at