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Tadpole in the hole | townfood - recipes, restaurant reviews and food news

Tadpole in the hole


Doing mini British classics as canapés may be a little hackneyed, but these bite-sized toad in the holes not only look great, but always go down a treat. They are very easy to make, all you need is a good non-stick canapé/mini muffin pan. I used a silicone one which made it incredibly easy to remove the little Yorkshire puddings once cooked and also meant that I didn’t really need to oil the pan.


2 sausages (pork and apple work really well)
1 egg
3 fresh thyme sprigs


Prep time20 minutes
Tagstoad in the hole drink snacks canapes


Prepare your batter by putting the flour into a bowl with a pinch of salt and make a well in the centre.

Crack the egg into the well and whisk the egg, gradually drawing in the flour.

Once the mixture starts to become too stiff, start to add in the milk little at a time until all the ingredients are combined and smooth.

Remove the skin from the sausages and divide each sausage into 12 small balls. Roll these so they are tightly packed.

Preheat the oven to 180° and put your tray in to heat up.

Fry the sausage meat balls in a hot pan until they start to brown and then remove them from the heat.

Remove the leaves from the sprigs of thyme and set aside.

Take your heated pan out of the oven and put one sausage meat ball in each cup of the tray.

Then add about a teaspoon of batter to each cup so that it nearly covers all the sausage meat, and is about 5mm below the rim. Scatter over the thyme leaves.

Work quickly when doing this so that the pan doesn’t cool too much.

Carefully put the tray back in the oven and cook for 12-15 minutes until the puddings have risen and the tops are golden brown.

If you are cooking these in advance, only cook for 12 minutes, then remove the little Yorkshire puddings from the muffin tin and put on a baking tray. When you come to serve, put them back in the oven for around 5 minutes to heat them through.

mini toad in the hole

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