Mini Toad in the Holes

Posted by in Nigel's Recipes, Beef on March 15, 2016 . 0 Comments.



  • Place the our, mustard and salt in a bowl and stir in the eggs, followed by the milk. Swap your wooden spoon for a wire whisk and beat until smooth. Cover and chill for 10 minutes or until ready to cook.
  • Heat oven to 220°C. Divide the oil between a 12-hole mu n or deep tartlet tin and heat in the oven for 5 minutes.
  • Stir the beef and spring onions into the batter. Quickly ladle into the heated tin and bake for 20-25 minutes until well risen and browned – make sure they are cooked all the way through or they will sink as they cool.
  • Serve with sour cream and chives.

Tasty Tip:
If you have problems with soggy bottoms on your mini toads then try this: add 1/3 of the batter to the hot oil in each mu n cup and place in the oven until they start to rise, about 5 minutes, then add the remaining batter to each cup and return to the oven for the last 15 minutes or so.

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Makes: 12

Preparation Time: 15 mins

Cooking Time: 25 mins


  • 250g cooked Scotch Beef, cubed
  • 200g plain flour
  • 1⁄2 tsp English mustard powder
  • Pinch of salt
  • 3 eggs
  • 300ml milk
  • 2 tbsp olive oil
  • 4 spring onions, thinly sliced



Tags: Scotch Beef Last update: March 15, 2016


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