Individual Toad in the Hole
Ingredients
- ⅔ cup milk
- ⅔ cup water
- 2 eggs
- 1 tablespoon mayonnaise
- ¼ teaspoon dijon mustard
- ¼ teaspoon salt
- 1 cup plain flour
- 12 pork chipolata sausages or 6 standard pork sausages cut in half
- ¼ cup vegetable oil
Instructions
- Pre-heat the oven to 220°C/fan forced 200°C/gas mark 7.
- Pour the milk and water into the blender (or bowl)
- Add the eggs, mayonnaise, mustard and salt.
- Wizz until combined.
- Add the flour and mix well on a medium/high setting until there are no lumps.
- Set the batter aside for 10 minutes.
- Pour a small amount of oil into 12 holes of a standard muffin tin. (I use two 6 hole tins)
- Place the muffin tins in the oven to heat up whilst the batter rests.
- Carefully remove the tins from the oven and add a sausage to each hole.
- Pour over the batter and bake in the middle of the oven for 20-25 minutes.
- Enjoy in the garden with salad or more traditionally covered in gravy.
Notes
I make my own onion gravy.
Tried this recipe?Let us know how it was!
Nutrition
Calories: 837kcal | Carbohydrates: 26g | Protein: 33g | Fat: 66g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 31g | Trans Fat: 0.4g | Cholesterol: 210mg | Sodium: 1301mg | Potassium: 548mg | Fiber: 1g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 4mg
Nutrition is per serving
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