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Baby toad-in-the-holes

Baby toad-in-the-holes


These moreish mouthfuls are in a league of their own

  • Feeds 24 Feeds 24
  • Ready in 50 minutes

Each serving contains

  • Energy
    595kj 142kcal
  • Fat
    Med 11%
  • Saturates
    Med 13%
  • Sugar
    Low 2%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 10g

Bring Co-op to your front door

Big Bag Option


  • 115g Co-op plain white flour
  • 2 Co-op British free range eggs
  • 250ml Co-op whole milk
  • 2 tbsp Co-op olive oil
  • 1 red onion, thinly sliced
  • 340g pack Co-op Irresistible
  • pork chipolatas, halved
  • 6 tbsp Co-op Irresistible caramelised red onion chutney


  1. Sift the flour into a large bowl or jug and make a well in the centre
  2. Add the eggs and slowly whisk into the flour, gradually adding the milk to make a smooth batter
  3. Cover and set aside
  4. Preheat the oven to 220°C/fan 200°C/gas 7
  5. Heat 2 tsp of the oil in a frying pan over a medium heat
  6. Add the onion and fry for 5 mins, until softened
  7. Divide the rest of the oil between the holes of two 12-hole mini muffin trays
  8. Put one half-chipolata and a little fried onion in each hole
  9. Roast for 5 mins, then take the tray out of the oven and quickly pour or spoon the batter into the holes
  10. Bake for a further 20-22 mins, until the batter is risen and golden
  11. Add a little chutney to each toad-in-the-hole and serve
  12. FREEZE AHEAD: Once cool, put the toad-in-the-holes on a lined baking tray and freeze for 4 hours. Pack in freezer bags and freeze for up to one month. Reheat from frozen on a baking tray covered loosely with foil, in a preheated oven at 200°C/fan 180°C/gas 6, for 15-20 mins or until piping hot throughout.

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