Easy Vegetarian Toad in the Hole
A big thank you to Clare from The Lazy Girls Guide to Cooking for sharing her recipe with us. This makes a lovely supper from very simple ingredients.
Toad in the hole is one of those good old fashioned suppers that kids (and big kids) love. Its also very easy to make, and cheap too.
YOU WILL NEED:
3 fluid ounces (fl oz) of Milk (semi skimmed or full fat)
75 grams (g) of Plain Flour
1 Large Egg
4 good sized quorn sausages
Salt and pepper
1 measuring bowl
1 large square oven proof dish
1 Frying pan
HOW TO COOK IT:
Firstly you will need to defrost your sausages if they are frozen- so not cook this with them still frozen.
You can then brown these off- if they are thicker butchers type sausages this is a good idea, but don’t over cook them, just brown the outside.
Switch the oven on to 220c/Gas Mark 7
Then take your bowl, and measure in the flour, egg and milk. You need to be pretty accurate with your measurements, so do use scales for this. Then, give it a really good stir to remove all the lumps and mix all the ingredients together. Sprinkle in a pinch of salt and pepper (black pepper is my favourite, I find white pepper a bit too peppery).
Once that’s gone like a thick batter, place the sausages in the oven dish- space them out so they aren’t touching. Then, simply pour the batter over the lot. Give it a tiny bit of a shake to make sure it’s all evenly spread.
You can at this point either place in a fridge for later, or place in the oven straight away.
Remember not to keep opening the oven door as you want the batter to rise- every time you open the oven it lets the heat escape.
This should take no longer than 20 minutes, less so for a fan assisted oven, but definitely no longer than 25 minutes.
3 fluid ounces (fl oz) of Milk (semi skimmed or full fat)
75 grams (g) of Plain Flour
1 Large Egg
4 good sized quorn sausages
Salt and pepper
1 measuring bowl
1 large square oven proof dish
1 Frying pan
HOW TO COOK IT:
Firstly you will need to defrost your sausages if they are frozen- so not cook this with them still frozen.
You can then brown these off- if they are thicker butchers type sausages this is a good idea, but don’t over cook them, just brown the outside.
Switch the oven on to 220c/Gas Mark 7
Then take your bowl, and measure in the flour, egg and milk. You need to be pretty accurate with your measurements, so do use scales for this. Then, give it a really good stir to remove all the lumps and mix all the ingredients together. Sprinkle in a pinch of salt and pepper (black pepper is my favourite, I find white pepper a bit too peppery).
Once that’s gone like a thick batter, place the sausages in the oven dish- space them out so they aren’t touching. Then, simply pour the batter over the lot. Give it a tiny bit of a shake to make sure it’s all evenly spread.
You can at this point either place in a fridge for later, or place in the oven straight away.
Remember not to keep opening the oven door as you want the batter to rise- every time you open the oven it lets the heat escape.
This should take no longer than 20 minutes, less so for a fan assisted oven, but definitely no longer than 25 minutes.
Even better, the batter recipe (eggs/flour and milk) make terrific Yorkshire Puddings too!
