Mini chorizo toad in the holes
Makes 12 | prep 10 mins | total time
- 1 x 250g pack (12 mini) cooking chorizo sausages
- 2 tbsp sunflower oil
- 1 tbsp finely chopped rosemary leaves
For the batter:
- 150g plain flour
- ¼ tsp English mustard powder
- 2 large eggs
- 200ml-225ml cold semi-skimmed milk (or whole milk mixed with cold water)
Make the batter at least 30 minutes or up to 24 hours ahead, cover and chill.
- Make the batter at least 1 hour before you want to serve the puddings. Put the flour in a large bowl or jug with the mustard powder and a generous pinch of salt. Combine, then make a well in the centre.
- Using an electric whisk on a slow speed, gradually whisk in the eggs, then in a steady stream add the milk (or milk and water mixture). Once incorporated, increase the speed to high and whisk for 2 minutes until smooth and lump free. The batter should be the consistency of double cream. Chill in the fridge for at least 30 minutes or for up to 24 hours to rest.
- Preheat the oven to 220°C, fan 200°C, gas 7. Put each of the 12 mini sausages in the holes of a 12-hole nonstick muffin tin with ½ teaspoon oil. Prick each one with a fork. Bake in the oven for 10 minutes until they have begun to release their fat. Stir the rosemary into the batter, then remove the muffin tray from the oven and pour the batter equally between the holes (it should sizzle on touching the oil).
- Bake on the top shelf for 20-25 minutes until risen, puffed and golden.