Before we went on holiday recently, we had some eggs to eat which wouldn’t last until we got back. My first thought for cooking with eggs is always to bake some cakes, but as we already had a large quantity of chocolate from Easter stacked up in the fridge and on the worktop, I decided that a savoury recipe was in order.
I love a good Yorkshire pudding, but I’m not a big fan of sausages (or any other kind of meat for that matter, I much prefer pulses and fish for protein), so when we do have toad in the hole, I use veggie sausages. This recipe can be done equally well with meaty sausages though. I used to cook it in one big dish, but to make it more fun for Andrew, I’ve recently used a muffin tin to make little individual toads in the hole – or should that be tadpoles in the hole?! When Andrew first saw these, he said ‘Oooooh, sausage cakes!’, so that’s stuck with us now 🙂
They are a real hit with him, as he loves to pick them up in his hands, pretending they are actually cakes. I love the amount of crispiness on the Yorks pud that you get from making it in a smaller tin. I add mustard to the batter to give it a bit of a kick – don’t be too afraid to try this with kids, it’s not overpowering. But then again, I am the mum of a toddler who eats spicy curries and chills without batting an eyelid. Serve it with roasted veg (might as well take advantage of the oven being on!) and gravy (if that floats your boat – I’m not a sauce fan, but Tom loves a splash of gravy).
One last thing before I get on with the recipe… I can’t cook toad in the hole without thinking of a song which we have on a megamix of kids/funny songs that my Dad put together for us. I didn’t actually know who it was by until I found it on youtube just now. It’s called ‘My Brother’ by Terry Scott, and it’s particularly appropriate now that we have two boys, two brothers. The whole song is funny, but the line that is the link to this recipe is at 21-27 seconds, and it’s hilarious. I’d recommend having a listen!
Ingredients – serves 2 adults for dinner, or 2 adults plus 2 toddlers for lunch
- 120g flour
- 2 eggs
- 120ml milk
- 75ml water
- 2 tsp whole grain mustard
- 5 veggie sausages, cut into thirds, or cocktail-size ones (raw)
- 1 onion
- Grease inside the holes of a 12-hole muffin tin and 3 more in a 6-hole or 12-hole muffin tin.
- Pre-heat the oven to 200ºC (fan).
- Make the mustardy batter using a blender (either stick or jug) – put the flour, eggs, milk, water and mustard in and whizz them up until a smooth batter forms.
- Chop the onion fairly finely, and place a few bits in each hole of the muffin tin to cover the bottom.
- Place one sausage chunk or cocktail-size sausage in each hole on top of the onion.
- Bake in the oven for about 10 minutes until the sausages and onions start to looked coloured.
- Remove from the oven and pour the batter into each hole until it’s about 3/4 full and the sausage is surrounded by batter.
- Put the muffin tins back in the oven and bake for about another 20 minutes until the batter is golden brown and crispy on top.
- Remove from the oven and allow to rest for a few minutes before taking the toads/tadpoles/sausage cakes out of the tin.
- Serve with roasted veg and (optionally) gravy to hungry tums. Yum!