Mini Toad-in-the-holes
By M&S Food
Published on 12 December 2024
Any meal can become party food if you make it small enough. These mini toad-in-the-holes from chef Tom Kerridge are going to be the talk of the buffet table. As with any great Yorkshires, they’re crispy on the outside and light and fluffy inside, then tucked in the middle is a mouth-watering M&S Collection pig in a blanket. Finish off with a dollop of caramelised onion chutney for a deliciously tangy topping and an extra piggy.Time and servings
45 minsTotal time
15 minsPrep time
30 minsCooking time
Ingredients
- 4 large free-range eggs
- 250ml whole milk
- 225g plain flour
- 100ml beef fat, melted
- 2 packs M&S Collection pigs in blankets (24 in total)
- 2 rosemary sprigs, leaves finely chopped
- 100g M&S caramelised onion chutney
- 1 handful watercress, to serve
Method
Step 1
Crack the eggs into a medium mixing bowl. Pour in the milk and whisk well until combined. Sprinkle in half the flour and whisk again. Add in the remaining flour and whisk until smooth.Step 2
Transfer the batter to a jug and cover then chill in the fridge to rest for at least 4 hrs.Step 3
When you are ready to cook, heat the oven to 200°/ 180°C fan/ gas 6. Brush each muffin tin hole liberally with beef fat. Add a single pig in a blanket to each hole and cook for 10 mins.Step 4
Put the remaining 12 pigs in blankets onto a baking tray lined with foil and pop these into the oven at the same time. 5Step 5
Meanwhile, add the rosemary to the rested batter and whisk well. Remove the muffin tray from the oven and fill each hole evenly with batter.Step 6
Return the muffin tray back to the oven and cook for 20 mins, making sure to turn the tray halfway through to cook evenly.Step 7
When the batter is puffed and crispy, the mini toads-in-the-holes are ready, remove both trays from the oven. Lift each toad-in-the-hole from the tray onto a serving plate and top each one with an extra pig in a blanket, a little spoon of chutney and a sprig of watercress.