Sig's mini toad in the hole
- 1 medium egg
- 75 ml milk
- 1/2 tsp dijon mustard
- 1/2 tsp wholegrain mustard
- 24 cocktail causages, about 400 g
- small jar of chilli jam or sweet chilli sauce
- 60 gr plain flour, sifted
- pinch sea salt
- sorry, measured everything in metric
- preheat oven to 220C /200C fanoven/gas7 .
- whisk the flour, mustard,egg, milk and a little salt together with 75 ml water to make a smooth batter.
- You can make this in advance.
- keep it chilled for up to a day ahead.
- whisk again before using.
- drop about 1/2 of a teaspoon of oil in each hole of a 12 fairy cake tin and place it in a hot oven for about ten minutes
- heat a teaspoon of oil in a large frying pan over low heat and slightly brown sausages all over.
- half fill the tin mould with the batter you might find you have a little over.
- drop a couple of sausages into the middle of each one.
- bake until golden and risen.
- serve straight away with the chilli jam or sauce
- you can reheat the toads at 200C/180Cfan oven /gas 6 turned up side down in a baking tin for about 5-10minutes.
- makes 12
egg, milk, mustard, wholegrain mustard, cocktail causages, chilli, flour, salt
Taken from cookpad.com/us/recipes/330342-sigs-mini-toad-in-the-hole (may not work)