Mini Toad in the Hole Bites with Mustard Dip

Prepare the Batter

1. 1Make the Yorkshire pudding batter: in a large bowl, whisk together the sifted plain flour and a pinch of salt.
2. 2In a separate bowl, lightly beat the eggs, then whisk in the milk and vegetable oil.
3. 3Pour the wet ingredients into the dry and whisk until smooth. Alternatively, use a blender for a lump-free batter.
4. 4Cover the bowl and let the batter rest at room temperature for at least 20 minutes (or up to an hour).

Make the Mustard Dip

1. 1Mix the whole-grain mustard, honey, and lemon juice in a small bowl until well combined.
2. 2Season with a little salt and pepper if desired, then set aside.

Assemble and Bake

1. 1Preheat your oven to 220°C (200°C fan/Gas Mark 7). Add a little vegetable oil to each cup of a 12-hole mini muffin tin (or 24-hole mini muffin, depending on size).
2. 2Place the muffin tin in the preheated oven for 10-15 minutes until the oil is smoking hot.
3. 3Carefully remove the hot tin from the oven. Place 1-2 cocktail sausages into each oiled cup.
4. 4Give the Yorkshire pudding batter a quick whisk, then carefully pour it around the sausages in each cup, filling about two-thirds full.
5. 5Return the tin to the oven and bake for 15-20 minutes, or until the bites are puffed up, golden brown, and crisp.
6. 6Do not open the oven door during the first 12-15 minutes of cooking.

Serve

1. 1Carefully remove the mini toad in the hole bites from the tin.
2. 2Serve immediately with the prepared mustard dip on the side.