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RECIPE: Junior's mini toad-in-the-hole

By Herald Express  |  Posted: May 08, 2014

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WHY not make this yummy treat for tea, pups?

24 uncooked cocktail sausages

2tbsp sunflower oil

3 eggs

150ml plain flour

150ml milk

1tbsp plain flour

1tsp mustard powder

squeeze of ketchup

500ml beef stock made with 1 stock cube

small splash of soy sauce How to make

Ask a grown-up to pre-heat the oven to 220C/200C fan/gas 6. If the sausages are linked, use a pair of scissors to cut them into single sausages.

Place two sausages in each hole of a 12-hole muffin tin. Drizzle each set of sausages with a little oil.

Ask a your grown up to place the tin in the oven for 20 minutes until the sausages have browned, and turn the sausages halfway through.

Crack the eggs in a bowl and make a batter. You can do this by measuring 150ml of flour in a measuring jug and tip into a bowl. Make a well in the centre and beat in the eggs. Measure the milk.

Gradually pour the milk into the batter and mix well. Pour the batter back into the jug.

A grown-up will need to remove the sausages from the oven and place on a heatproof surface. The grown-up will need to pour the batter over the sausages. Place them back in the oven. Leave the batter to cook for 15 minutes.

Leave to cool for a few minutes, and then serve with gravy, mash and vegetables.

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