There’s nothing quite as comforting as a proper toad in the hole, and these individual ones are my go to! Their size makes them cook quicker and more reliable for me, always crispy edges and stodgier besides the sausages – exactly how I want my toad in the holes!
Another great thing about making them individual rather than a big dish full is also that you can make these in the air fryer if you’d rather.
Each one is a crispy, golden Yorkshire pudding hugging proper British sausages, perfect with creamy mash, peas and plenty of gravy. Making them individually means everyone gets their own, with maximum crispy edges!
I used Jolly Hog Proper Porkers sausages for these, but any good banger works a treat. The one bit of kit that really matters is a genuinely non-stick individual pie dish. I use individual tin pie dishes like these ones, as they’re really the perfect size!
How to make individual toad in the holes:
Scroll down for full ingredient list and printable recipe card
1. Preheat your oven to 180C.
2. Mix together the batter ingredients until smooth.
3. Then, place 2 sausages in the pie dish and gererously spray or oil your individual pie dish well. You really don’t want the Yorkshire pudding to stick. The sausages will release a bit of oil too when cooking. Air fry or oven bake for 8 to 10 minutes, depending how well done you like them.
4. Pour in the batter (or lift the sausages out, pour the batter into the hot oil, then sit the sausages back on top). Don’t fill beyond about halfway up the sausages, as the egg size may leave you with a little more or less batter. Switch over to Bake mode if using your air fryer.
5. Cook for another 8 to 10 minutes, until risen, golden and holding its shape. Try not to open the drawer while it cooks, as letting cold air in can make it deflate.
6. Serve with mash, peas and lashings of gravy (or chips if you’d prefer!). If it breaks a little coming out of the mould, don’t worry, just assemble it on the plate, cover with gravy and nobody will ever know.
Individual Toad in the Hole
Individual toad in the holes made in the air fryer! Crispy Yorkshire pudding wrapped around proper sausages, served with mash, peas and gravy for the ultimate comfort dinner.
Ingredients
- 2 sausages
- A little vegetable oil (½ tsp or a spray)
The batter:
- 1 egg
- 50ml milk
- 35g plain flour
Serve with :
- Mash, peas and gravy (or chips if you’d prefer!)
Instructions
- Read the tips below
- Preheat oven to 180C
- Spray or oil your pie dish.
- Mix together the batter ingredients.
- Add 2 sausages and air fry for 8-10 minutes (depending how well done you like your sausages).
- Pour in the batter (or you may prefer to lift out the sausages, pour it into the oil, then add the sausages back on top).
- Don’t fill beyond 1/2 a sausage high (the egg size may mean you have more or less batter)
- Cook for 8-10 minutes or until risen and holding their shape!
- Then serve!
Notes
Tips before you get started:
- Make sure your mini pie dish is genuinely non-stick. You really don’t want the Yorkshire pudding to stick.
- Use a little oil. Again, you don’t want it to stick.
- Cook your sausages on Air Fry mode, then switch to Bake mode once the batter is added.
- Don’t be tempted to overfill the batter. If it’s reaching over halfway up the sausages, that’s plenty. Too much batter may not cook through properly.
- Don’t open the drawer while the batter is cooking. Letting cold air in can cause it to deflate.
- Be careful when removing it from the air fryer. It will be hot, so use oven gloves.
- Sometimes it may break slightly when removing it from the mould. That’s absolutely fine. Assemble it on the plate, cover with gravy and nobody will ever know.
- Keeping the air fryer drawer hot is important, so try to pour the batter in quickly.
