Friday, 20 March 2015

Mini toads!


This might be the best thing I've ever made for my kids! Great for any time of year, mini toad in the hole, small enough for a grown up to pick up and take a bite out of, (if your kids let you!) but also big enough to fill small tummies.

The recipe is ripped almost entirely from the brilliant Allegra McEvedy's essential tome, Big Table Busy Kitchen. I've simply halved the quantities.

Speaking as someone who has struggled with making yorkshire puddings over the years, the recipe here will never let you down, with or without the addition of sausages!

It takes about an hour to make and is very straight forward. It's an excellent way to use up stray sausages, leftover eggs and other larder bits and pieces. One note: you will need ovenproof bowls. If you don't have these, then use a small roasting tray.

Mini toads - makes 2 medium bowls
For the yorkshire pudding:
Plain flour - 55g
Egg - 1 large
Milk - 150ml
Sunflower oil - splash (okay, 2 tbsp)
Salt and pepper - pinch of each

Sausages - anything between 2-4 (depending on audience) - chopped into small chunks

Ok, the first thing is to whack the oven on. Full blast. Yes. All the way to the top!

Whisk together the flour and eggs in a bowl, or a jug. Slowly add the milk. Keep whisking until you have a nice, runny batter. Add the seasoning, then cover and pop in the fridge for at least 30 mins.

After approximately 10 mins, find 2 medium sized cereal bowls. (Make sure they are ovenproof). Drizzle 1 tbsp of oil into each bowl, place the bowls on a large roasting tray and pop into the oven for a couple of mins.

Chop up the sausages into bite sized chunks. Remove the bowls from the oven and add the sausages to the bowls. Pop back into the oven for 10 mins, to brown the sausages.

Remove the batter from the fridge, give it a final brisk whisk. Remove the bowls from the oven and pour the batter over both bowls, making sure the sausages are well covered.

Pop the bowls back into the oven as quickly as you can and leave for at least 15 mins before you take a peek! This gives the batter the best chance to rise.

After 15 mins, open the oven door a tiny bit. They might need another 5 mins. Move them around if you think they're cooking more on one side of the oven, but try to be as quick as you can. Don't let too much cold air into the oven!

Remove and let the bowl cool for a few mins. Depending on the age of the child, or adult, either serve on a tray, or turn out the pudding onto a plate.

Tuck in!






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