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.
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.
Place a sausage into muffin hole and cook for 5 to 6 minutes until they are golden brown.
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)
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!
Take the "mini toads" out of the oven and ease them out of the muffin tray, and arrange them on a serving platter.
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!