Mini Toad in the Hole 🐸
On the weekend, I planned to make a fuss free Sunday lunch for Eli. These are so easy to make and froze really well too!
You can also serve them with lots of veg! 🥕
Ingredients (makes 4)
4 chipolata sausages
100g flour
2 eggs
100ml whole milk
For the sun-dried tomato gravy
I cooked 1/2 a diced onion + 1 crushed garlic clove.
I added 1/2 tsp of flour and cooked it out for a few mins.
I then added 2 chopped sun-dried tomatoes, a dash of soya sauce and some water.
I whisked it well to get rid of any lumps and cooked it for about 20 mins.
Sun-dried tomatoes are full of umami, which gives the gravy a lovely rich and savoury taste.
Method
Preheat the oven to 220c.
Add a little oil to the muffin trays. Cook the sausages in the oven for 5 mins and then cut each one in half.
For the batter - mix 100g flour with 2 eggs. Whisk in the milk.
Add the batter to each muffin tin and add in the sausages.
Cook for 15 mins
* You could half the batter recipe, as these were huge!!