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1
Preheat your oven to 190°C / 375°F / Gas mark 5.
2
Place 2 of your chipolata sausages and divided fat into each cup of a standard 12 cup muffin tray.
3
Place the tray into the preheated oven.
4
Making the Yorkshire pudding batter.
5
In a large bowl add your cold eggs and salt, whisk thoroughly together.
6
Add the flour to the bowl and whisk to a smooth paste, add a little of the water and milk mixture if needed.
7
Once you have a very smooth paste, you can now add the rest of the liquid.
8
By this time your sausages will be up to temperature, Approx 10 minutes since placing in the oven.
9
Carefully lift the tin out of the oven and on to the cooker top, preferably onto a heated up hot plate.
10
Fill each cup with the Yorkshire pudding batter to just below the top of each cup, to keep the tin as hot as possible, work quickly but safely.
11
Carefully list the muffin tray into the oven, and set a timer for 30 minutes.
12
Once risen and golden brown, your mini-Toad in the holes is done.
13
Place the tin on a wire rack.
14
These beautiful, sausage filled Yorkshire puddings can be served hot from the oven to accompany a main meal, or cold as part of a party buffet.
15
Enjoy.
Method
Ingredients
225g / 8oz Plain or All-Purpose flour
4 Large Eggs
150g / 150mls Milk
150g / 150mls Water (mix with the milk)
4g / ½tsp Salt
24 Chipolata sausage
40g / 1½oz Beef dripping (divided into 12 pieces)
100% cotton Cross-Back Kitchen Apron
Plastic Mixing Bowl 2L
12 Cup Nonstick Muffin Tray 35 x 27 x 3.5cm / 14 x 10½ x 1¼in
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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