I have very fond memories of enjoying English cooking as a kid, my mother was born in England and migrated over to Australia when she was 4 and we grew up enjoying some yummy English dishes passed down to her from my grandmother, one of my all time faves was Toad-in-the-hole and when I met my partner who is also from the UK it was one of the first dishes I made for him, except I totally suck at cooking toad-in-the-hole, that was until I came across the idea of making mini toad-in-the-holes and I’ve been successfully making them ever since, the recipe used here for the Yorkshire pudding part of this mix is actually my families recipe for Yorkshire pudding and the rest of the recipe is inspired by the dozen of other recipes for this dish found on Google.
You will need:
1 ½ cups of flour
Pinch of salt
1 cup of milk
Pre heat oven to 240 degrees for a good 10-15 minutes
Place a small amount of oil in a 12 cup muffin tin or 2x 6 muffin cup tins
Place a chipolata in each cup and place them in the oven for 10 minutes
While they are cooking sift the flour into a large bowl and add salt, make a well in the centre and then add the eggs and whisk until well combined. Then slowly add the milk whisking as you go ensuring you end up with a smooth mixture.
Reduce the oven temperature to 220 degrees and remove the muffin tins from the oven, working quickly pour the Yorkshire pudding mix over each chipolata, pouring directly on to the chipolata, filling the muffin cup 3/4.
Return to the oven for 10-12 minutes or until puffy and golden brown, remove allow to cool slightly and serve.