Individual Toad in The Hole
250 g cooked Scotch Beef, cubed
200 g plain flour
Half a tsp English mustard powder
Pinch of salt
300 ml milk
2 tbsp olive oil
4 spring onions, thinly sliced
4 tbsp soured cream
1 tbsp creamed horseradish
2 tsp chopped fresh dill
- Place the flour, mustard and salt in a bowl and stir in the eggs, followed by the milk. Swap your wooden spoon for a wire whisk and beat until smooth. Cover and chill for 10 mins or until ready to cook.
- Heat oven to 220C/200C fan/gas 7. Divide the oil between a 12-hole muffin or deep tartlet tin and heat in the oven for 5 mins.
- Stir the beef and spring onions into the batter. Quickly ladle into the heated tin and bake for 20 – 25 mins until well risen and browned – make sure they are cooked all the way through or they will sink as they cool.
- Meanwhile, mix together the soured cream, horseradish and dill. Lift the puddings out of the tins and serve warm with the horseradish dip.