Toad in the hole

  • Mains
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  • 1 scant cup plain flour (100g)
  • 2 large eggs
  • ⅔ cup semi-skimmed milk (150ml)
  • 2 ½ tbsp light olive oil
  • 8 vegetarian sausages
  • 1 tbsp fresh thyme leaves
  • 5-6 fresh sage leaves
  • ¼ tsp salt
  • ¼ tsp cracked black pepper

  1. Preheat the oven to 220C.

  2. Add the flour to a large mixing bowl, make a well in the centre then add the eggs. Slowly whisk in the milk until you have a smooth batter. Cover the batter and leave to rest in the fridge for an hour, 30 minutes at the very least.

  3. Heat ½ a tbsp of oil in a pan and cook the vegetarian sausages until golden.

  4. Add 2 tbsp of oil to a large roasting dish, put the dish in the oven until the oil is piping hot.

  5. Take the batter out of the fridge, then whisk in the thyme, salt and pepper. Take the hot dish out of the oven, add the sausages to the dish then pour the batter in between and over the sausages. Drop the sage leaves randomly around the batter. Return the dish to the oven then cook for 30 minutes or until the batter has turned golden brown and has risen.

  6. Serve immediately with mash onion gravy and vegetables.

Modified from The Last Food Blog