Mini toad in the holes with caramelised apples and onion

Matt Tebbutt's tiny yorkshire puds filled with slices of sausage and sticky sweet apples make a fantastic canapé
By Matt Tebbutt
Mini toad in the holes with caramelised apples and onion
  • Rating:
  • Serves: Makes 8
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the onions

  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 60 g caster sugar
  • 3 tbsp red wine vinegar

For the batter

  • 75 g self-raising flour
  • 1 pinches ground cloves
  • 1 pinches ground ginger
  • 2 egg yolks, (left over from <a href=""> Mini meringues</a>)
  • 100 ml milk
  • 2 tbsp vegetable oil
  • 4 pork sausages

For the apples

  • 20 g butter
  • 1 cox apple
  • 2 tbsp caster sugar

For the garnish

  • 8 medium sage leaves
  • 1 tsp olive oil


1. For the onions: heat the oil in a saucepan set over a low heat and soften the onion for about 10 minutes without colouring.

2. Stir in the sugar and vinegar. Season and cook for 15 minutes over a low heat until the onions turn a lovely dark colour. Taste and add a little more sugar or vinegar if needed. Aim for a sweet and tangy flavour. Set aside

4. For the toad in the hole: sieve the four and spices into a bowl. Whisk the eggs with the milk and add 50ml water. Gradually pour the liquid into the flour, whisking as you go. Aim for a consistency of smooth double cream you may not need all the liquid. Season well and leave the batter to rest for 15 minutes.

5. Heat the oven to 220C/200C fan/gas 7.

6. For the apples: peel, core and thickly slice the apples. Heat a frying pan and add the butter. Add the apples and sugar and cook over a medium heat until caramelised, flipping each slice over so it colours on both sides. Set aside.

7. For the garnish: heat a small frying pan with a drizzle of olive oil. Fry the sage leaves for about 10 seconds, just until crisp.

8. Pour 1 teaspoon oil into the bottom of 8-10 deep muffin moulds and place the tin/s in the oven for 5 minutes until the oil is smoking hot.

9. Pour the batter into the indentations: it should come about two-thirds of the way up the sides. Bake for 10-15 minutes until puffed and golden.

10. Meanwhile, cook the sausages in the oven alongside the puddings for about 10 minutes, until browned and glistening.

11. Turn out the yorkshires and arrange on serving plates or a tray. Cut each sausage diagonally into thick slices.

12. Spoon a dollop of the onion compote into the centre of each pudding and top with a couple of sausage slices. Finish each one with caramelised apple and a crisp-fried sage leaf.

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