13-05-2022
Mini Toads in the Holes
Makes 24
Dish: 2 x 12 hole bun tins 32cm x 24cm (12 ½”x 9 ½”)
Oven Accessory: enamel shelf in upper position then wire shelf in lower position.
Ingredients
Ingredients
- Mini cocktail sausages
- Parma ham
- Milk
- Medium eggs
- Plain flour
- Fresh sage finely chopped
Measurements
- 24
- 4-5 slices
- 180 ml
- 2
- 100 g
- 1 tsp
Method
- Preheat oven on CONVECTION 220°C.
- Cut the Parma ham in strips width ways and wrap around each sausage.
- Place the sausages in the cake tins.
- Place cake tins in the oven and cook on CONVECTION 220°C for 10 mins.
- Place flour and milk in bowl and gradually beat in eggs and whisk together to form a smooth batter add the sage and mix in.
- Remove bun tins from the oven with care, (the fat from the sausages should be very hot). Pour the batter mixture straight into the cake tin over each sausage until they are two-thirds full.
- Quickly return to the oven and bake on CONVECTION 220°C for 15 minutes or until brown and risen.
