Written by Jeanette Smith 21st May 2020
We started making these individual toads in the holes partly because of the size of my family and partly because I was sick of the arguments over who had more sausage and/or pudding than their brother!
So, by making Tiny Toads, everyone gets the exact same amount on their plates (and can go for 2nds if they want), and it’s a lot easier to make double or triple quantities.
Ingredients (Should make 2 pints of pudding batter)
- 8 tablespoons plain flour
- Quarter teaspoon salt
- 6 eggs
- Approx 1 pint skimmed milk
- 1lb cocktail sausages
- Vegetable oil
To make the pudding batter:
Place the flour and salt in a large mixing bowl and give it a quick stir.
Add in the eggs and a little milk and whisk to a smooth consistency, adding more milk if required.
Pour into a large measuring jug. See how much batter you have made, then add extra milk to make up to the 2 pint mark.
Give it a good whisk and place in the fridge until you are ready to use it.
Alternatively, follow my Perfect Puddings recipe and instructions.
Next, in your pudding tin, place a teaspoon of oil into each patty hole. Then pop a cocktail sausage into each hole and put into a preheated oven at 200°/gas 6 for approximately 10-15 minutes.
This will heat the oil and brown the sausages.
Make sure to give the pudding batter a good stir before you use it.
Once the oil is smoking hot, remove from the oven and rapidly pour in the pudding batter onto each sausage. You need to be fast enough here as the oil needs to be hot for the batter to rise well.
Put back in the oven for 25-30 minutes until risen and cooked.
Serve with your choice of veg. We had mashed potatoes and mashed carrots with parsnips, and delicious gravy.