Name: Mini toad in the holes
Total time: 16200 s
Yield: 12
Ingredients: 4 free-range egg; 250 millilitre whole milk; 225 gram plain flour; 100 millilitre beef dripping; 2 pack pigs in blankets; 2 sprig rosemary; 100 gram caramelised red onion chutney; to taste watercress

Step 1

Crack the eggs (4) into a medium mixing bowl. Pour in the milk (250 mL) and whisk well until combined. Sprinkle in half the flour (225 g) and whisk again. Add in the remaining flour and whisk until smooth. Transfer the batter to a jug and cover with cling film. Place in the fridge to rest for a minimum of 4 hours, or overnight if you have the time.

Step 2

Preheat the oven to 200°/180°C fan. Brush each muffin tin hole liberally with beef fat (85 g) . Add a single pig in blanket (2 packs) to each hole and place into the oven for 10 minutes. Place the remaining 12 pigs in blankets onto a lined tray and pop these into the oven at the same time.

Step 3

Meanwhile, add the rosemary (2 sprigs) to the batter and whisk well. Remove the muffin trays from the oven and fill each hole with batter.

Step 4

Place the muffin tray back into the oven and cook for 20 minutes, making sure to turn the tray halfway through. When the batter is puffed and crispy, the mini toads in holes are ready.

Step 5

Remove both the trays from the oven and lift each Yorkshire pudding out of the holes in the tray. Place the toad in the holes onto a plate and top each one with an extra pig in blanket, a little spoon of chutney (100 g) and a sprig of watercress (to taste) .

Mini toad in the holes

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