Devilishly Tasty Mini Toad-in-the-Holes, these mini “Toads” are perfect for Halloween or Bonfire parties, and are served with spicy tomato & chilli relish

Seasonal Recipe using

Shaws 1889 Devilish Tomato & Chilli Relish

It’s that time of year again, the nights are drawing in and there’s a definite nip in the air early mornings and in the evenings too, it’s woolly jumper and wellies kind of weather, and with the donning of extra clothing comes the desire for comfort food. The end of October is well-known for Halloween……it has always been observed in the UK*,  but in a different way, with Mischief Night in Yorkshire being the only fun we used to have, which was usually on the night before Guy Fawkes Night (Bonfire Night or Fireworks Night). But, times change and with it comes the more American way of celebrating Halloween, with children dressing up for “trick or treat” as well as Halloween parties for the little ones too.  So, food is very important, and is also gives us an excuse to cook with and enjoy a favourite seasonal ingredient, Bangers! (That’s sausages for my readers across the pond!) Today’s recipe for Devilishly Tasty Mini Toad-in-the-Holes certainly fits the bill for comfort food and also party food for Halloween or Bonfire Night, and these little “toads” are so easy to make (and eat!) too.

* Hallowe’en or All Hallows Eve…….the eve of the 1st November, which is All Souls Day; the 1st November is also the pagan festival of Samhain ~ the ancient feast that marked the end of the season of the sun (summer) and the start of the season of the darkness and cold (winter). The supernatural elements that abound at this time of year are probably a remnant of the Celts and their belief that the evil spirits came out as the nights drew longer and colder and the barriers between the spirit world and our own was at its weakest…….and, one way of banishing the evil spirits was to light bonfires and make merry around the burning flames whilst feasting and dancing. 

Along with these Devilishly Tasty Mini Toad-in-the-Holes comes an essential spicy dip, using Shaws 1889 Devilish Chilli & Tomato Relish as the condiment to these mini toads. Their devilish Chilli & Tomato Relish is a perfect blend of real tomatoes with jalapeño and chipotle chillies for a deliciously smoky taste that we all love here at Chez Lavender and Lovage; plus, it adds a kick to burgers, hot dogs, meatballs and all your BBQ favourites, and it makes a great dip for chunky chips. It’s suitable for vegetarians and is also gluten-free, making it very versatile for families and guests that have dietary requirements. I have suggested serving with nothing else added for today’s recipe, but, if you are worried about its fiery reputation, then you can dampen down the fire with a little tomato ketchup, or a generous dollop of creme fraiche for a more creamy and mellow dip.

This is my second recipe in collaboration with Shaws of Huddersfield, they’ve been around for a long time, and some folk in Yorkshire may say they are “as old as the hills”, which has an element of truth in it, as they’ve produced on the same site in Huddersfield for over a 100 years – if you want to read their remarkable story, you can read more here: OUR FAMILY, THEN AND NOW. I have discovered other uses for their fiery tomato and chilli relish too, such adding it to Mexican inspired recipes such as Nachos, adding it to Welsh rarebit and cheese on toast, as well as mixing it with mayonnaise for a spicy dip for barbecued meats. Today’s seasonal recipe for Devilishly Tasty Mini Toad-in-the-Holes is shared below, and if you are catering for vegetarians, then just replace the meaty bangers with Quorn sausages or other veggie sausages. Enjoy the season and look out for two more seasonal recipes using Shaws products, for Christmas parties and the main even on Christmas Day. Bye for now, Karen

Disclaimer: Paid collaborative work with Shaws 1889

Mini Toad in the Holes

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Serves	12
Prep time	10 minutes
Cook time	25 minutes
Total time	35 minutes
Allergy	Egg, Milk, Wheat
Meal type	Appetizer, Side Dish, Snack, Starter
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Barbecue, Casual Party, Halloween
Region	British
By author	Karen Burns-Booth

The Yorkshire pudding batter is best if made ahead of time and allowed to sit before using it. These devilishly tasty mini toads are perfect for Halloween or Bonfire night.

Ingredients

• 1 x 350g packet of 6 sausages
• rapeseed oil
• 1 teacup of eggs
• 1 teacup of plain flour
• 1/2 teacup of water
• 1/2 teacup of milk
• salt and pepper
• 1/2 jar Shaws 1889 Devilish Chilli & Tomato Relish (to serve)

Note

The Yorkshire pudding batter is best if made ahead of time and allowed to sit before using it. These devilishly tasty mini toads are perfect for Halloween or Bonfire night.

Directions

Step 1	Pre-heat oven to 230C/450F/Gas mark 8. Split each sausage into half, to make 12 smaller sausages. Pour half a teaspoon of oil into each muffin hole.
Step 2	Place a sausage into muffin hole and cook for 5 to 6 minutes until they are golden brown.
Step 3	Meanwhile, make the Yorkshire Pudding: Empty the flour, salt & pepper into a large roomy bowl. Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along. Add the water/milk mixture gradually and whisk in between each addition. Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter. (You can cover and leave it to rest for up to 1 hour if you have time)
Step 4	Carefully remove the muffin tray form the oven, and pour the Yorkshire pudding batter over the sausages, and cook for a further 15 to 20 minutes until the puddings are well risen and golden brown. DO NOT open the oven for the first 10-15 minutes or the pudding will DROP!
Step 5	Take the "mini toads" out of the oven and ease them out of the muffin tray, and arrange them on a serving platter.
Step 6	Serve them hot with a dish of Shaws 1889 Devilish Chilli & Tomato Relish on the side, or a relish of your choice. If the Devilish Chilli & Tomato Relish is too spicy for the children, add a couple of spoons of tomato ketchup or some creme fraiche to make it milder and less spicy!

More Sausage Recipes:

Sausage Stuffed Cabbage Rolls by Lavender and Lovage

LINCOLNSHIRE SAUSAGE AND PUMPKIN HOT POT by Belleau Kitchen

Budget Friendly Spicy Sausage Chilli by Gingey Bites

Healthy Moroccan Style Sausage Casserole by London Unattached

Polish Sausage and Sauerkraut Casserole with Beer by Lavender and Lovage

Sausage and Apple Casserole in Cider by Lavender and Lovage

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