At the moment meal times are a little bonkers for me. I’m sure you know the story; as soon as you try to start cooking the children can’t bear to be without you and the baby is desperate for milk. Fraught does not even begin to cover it. Meals need to be either super speedy to prepare or have pockets of time when I can be hands off.
One of our current favourites is mini toad in the holes as the stop start prep allows me to keep everyone happy and the children think it is a MASSIVE treat which makes them a little less crazy.
This recipe uses a basic Yorkshire Pudding batter which you can double to make 12 handsome Yorkies for roast beef or triple to make a large family sized toad in the hole. I make our toads using Quorn Bramley Apple Bangers which are really tasty. I only use one per child as each one has 0.5 grams of salt which is a quarter of the RDA for 1 – 5 year olds. I serve them with steamed vegetables and gravy using frozen stock thickened with cornflour.
Mini Toad in the Hole
38g of flour
Preheat oven to 220°C (or even 250°C if yours goes that high) – makes six toads.
- Beat the egg, flour and milk together to make a batter and set aside.
- While the oven heats cook your sausages on the hob. Cut the sausages into six or twelve pieces (aiming to have either one or two pieces in each toad).
- Once the oven is at temperature put in enough oil to cover the bottom of your pan sections (I use a muffin pan) and place in the oven to heat for a minute or two.
- Once the oil is heated work quickly – bring it out and add the sausages then divide the batter between the six sections and return to the oven.
- Cook for 20 minutes or until they are well risen and golden brown (I find I have helpers willing to sit and watch them rise).