I've adapted this from a canape recipe I was shown for mini beef and yorkshire puddings. My girls asked for toad in the hole for dinner and so I thought I'd adapt the above idea to this recipe.
Start off getting your oven really hot (around 230 degrees C) and spreading each hole of two 12 cup muffin tins with some sunflower oil.
When the oven is hot put the tins into the oven and allow them to get really hot (around 10 minutes). Meanwhile cut up 6 chipolatas each into 4 pieces (so that you have 24 pieces in total).
When the oil is hot put a piece
Then put this back in the oven for about 10 minutes so that the sausages brown.
Meanwhile make the batter- measure out 50ml cold water and 80ml milk. Measure out 75g flour into a bowl and add a pinch of salt. Make a well in the centre of the flour and add an egg then mix this in. Then add the milk and water mix and blend well to make a smooth batter. It doesn't look like a lot but this will make 24.
When the sausages have browned remove from the oven.
Then divide out the batter between the 24 cups. It should not completely fill the cups or they will overflow when they rise in the oven.
Put back in the oven for another 10 minutes until the Yorkshires puff up and become golden but not too crispy.
Once cooked remove from the tins and put onto a plate to serve. Great as a quick tea after school or as an easy canape with friends. The plateload has just been demolished by the girls (helped a little by me and their daddy!)