Toad-and-veg-in-the-hole
This dish is a great adapation on the ever popular toad in the hole and is more suited to children due to their individuals sizes. With the addition of the veg, it is almost a complete meal too.
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Servings
4 portions
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Serves
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Ingredients
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Top tips
This recipe is best cooked in a 4 hole Yorkshire pudding tin where each hole of the tin measures 10cm diameter.
If preferred to save on time and preparation, cooked cocktail sausages and frozen mixed vegetables straight from the freezer could be used instead of fresh.
Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 176 | 9.5 | 3.6 | 0.5 | 16.6 | 3.7 | 1.4 |
Method
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Step 1
Pre-heat the oven to 190C/375F/gas 5. Separate the sausages using a pair of scissors then place 2 sausages in the bottom of each of a 4 hole Yorkshire pudding tin (see cook's note). Cook in the oven for 5 minutes turning over halfway through until just beginning to brown.
Step 2
Meanwhile, cook the carrot and peas together in a small saucepan of boiling water for 2 - 3 minutes or until tender, then drain very thoroughly.
Step 3
Make the batter by sifting flour into a large bowl with the seasoning. Make a well in the centre then add the egg and milk and whisk together incorporating the flour from around the edges and whisk until you have a smooth batter. This could also be done in a blender or food processor if preferred.
Step 4
Remove the sausages from the oven, scatter the cooked and drained vegetable over the sausages, and then pour the batter evenly over the sausage and vegetable. Return to the oven and cook for 20 - 25 minutes or until well risen and golden brown. Serve immediately.