Yorkshire pudding batter needs 220°C oil shock to puff—below that temperature creates flat, greasy disappointments every time.
Mini Toad in the Hole
Introducing a delightful twist on a beloved classic, these Mini Toad in the Hole bites are the ideal treat for tiny taste buds beginning their culinary adventure! Featuring fluffy Yorkshire pudding and savory sausage, this fun finger food is not only delicious but also easy for little ones to enjoy. Get ready for a meal that’s sure to make mealtime a joyful experience!
Prep
10
min
Cook
35
min
Serves
6
people
Level
beginner
The Story
This working-class Yorkshire pub grub from the 1700s got its bonkers name because sausages poking through batter supposedly looked like toads emerging from holes—though any toad daft enough to surface in a Yorkshire winter would be deader than a dodo, but Georgian mill workers weren't exactly zoologists after fourteen-hour shifts in textile factories.
Regional Twist
In Lancashire's Blackpool, they stuff the sausages with black pudding before wrapping in the batter, creating a proper Northern carb-fest that makes standard toad-in-the-hole look positively Mediterranean.
📝 Ingredients
Shopping List
- 2 pieces eggs
- 3 pieces sausages
- 100 ml whole milk
Pantry Items
Amounts also listed in instructions below
- all-purpose flour (to taste)
- oil (to taste)
👨🍳 Instructions
- 1
Preheat oven to 200°C.
- 2
In a 6 hole muffin tray, add a little oil to each hole.
- 3
Add your sausages into each hole and cook for 15 minutes.
- 4
Make your batter by whisking your flour and eggs together, adding your milk a little at a time - whisk until you have a smooth batter.
- 5
Take your sausages out of the oven and add your batter immediately.
- 6
Place back into the oven for 20 minutes until your batter has risen, cooked through and golden brown.
💡 Pro Tips
- ✓Heat your muffin tray with oil to 220°C (not 200°C) before adding batter because the violent sizzle creates instant steam that lifts the Yorkshire pudding batter 3x higher than room temperature fat.technique220°C
- ✓Rest your batter for 30-60 minutes at room temperature to allow gluten strands to relax and flour to fully hydrate, creating a smoother rise and preventing dense, chewy puddings.timing30-60 minutes
- ✓Use equal weights (not volumes) of eggs, flour, and milk - typically 100g each - because this 1:1:1 ratio by weight ensures proper protein structure for maximum rise.ingredient1:1:1 ratio by weight
- ✓Never open the oven door for the first 15 minutes of baking because temperature drops below 180°C collapse the steam-supported batter structure before proteins set.timing15 minutes, 180°C
- ✓Use whole milk at room temperature because the fat content (3.25%) creates tender crumb while cold milk shocks the hot oil and reduces initial sizzle by 40%.ingredient3.25% fat content
Share this recipe
Prep
10
min
Cook
35
min
Serves
6
people
Level
beginner
Share this recipe
Yorkshire pudding batter needs 220°C oil shock to puff—below that temperature creates flat, greasy disappointments every time.
Mini Toad in the Hole
Introducing a delightful twist on a beloved classic, these Mini Toad in the Hole bites are the ideal treat for tiny taste buds beginning their culinary adventure! Featuring fluffy Yorkshire pudding and savory sausage, this fun finger food is not only delicious but also easy for little ones to enjoy. Get ready for a meal that’s sure to make mealtime a joyful experience!
The Story
This working-class Yorkshire pub grub from the 1700s got its bonkers name because sausages poking through batter supposedly looked like toads emerging from holes—though any toad daft enough to surface in a Yorkshire winter would be deader than a dodo, but Georgian mill workers weren't exactly zoologists after fourteen-hour shifts in textile factories.
Regional Twist
In Lancashire's Blackpool, they stuff the sausages with black pudding before wrapping in the batter, creating a proper Northern carb-fest that makes standard toad-in-the-hole look positively Mediterranean.
📝 Ingredients
Shopping List
- 2 pieces eggs
- 3 pieces sausages
- 100 ml whole milk
Pantry Items
Amounts also listed in instructions below
- all-purpose flour (to taste)
- oil (to taste)
👨🍳 Instructions
- 1
Preheat oven to 200°C.
- 2
In a 6 hole muffin tray, add a little oil to each hole.
- 3
Add your sausages into each hole and cook for 15 minutes.
- 4
Make your batter by whisking your flour and eggs together, adding your milk a little at a time - whisk until you have a smooth batter.
- 5
Take your sausages out of the oven and add your batter immediately.
- 6
Place back into the oven for 20 minutes until your batter has risen, cooked through and golden brown.
💡 Pro Tips
- ✓Heat your muffin tray with oil to 220°C (not 200°C) before adding batter because the violent sizzle creates instant steam that lifts the Yorkshire pudding batter 3x higher than room temperature fat.technique220°C
- ✓Rest your batter for 30-60 minutes at room temperature to allow gluten strands to relax and flour to fully hydrate, creating a smoother rise and preventing dense, chewy puddings.timing30-60 minutes
- ✓Use equal weights (not volumes) of eggs, flour, and milk - typically 100g each - because this 1:1:1 ratio by weight ensures proper protein structure for maximum rise.ingredient1:1:1 ratio by weight
- ✓Never open the oven door for the first 15 minutes of baking because temperature drops below 180°C collapse the steam-supported batter structure before proteins set.timing15 minutes, 180°C
- ✓Use whole milk at room temperature because the fat content (3.25%) creates tender crumb while cold milk shocks the hot oil and reduces initial sizzle by 40%.ingredient3.25% fat content