- Hearty & Grounding
- Mains
- Vegetarian
- Prep 15 min
- Cook 45 min
- Serves 4
A British favourite with vegetarian sausages. The secret is a very hot tin and a rested batter, so the pudding rises high and crisp at the edges. Pour the onion gravy over the top.
Ingredients
- 8 vegetarian sausages
- 2 tbsp oil
Batter
- 140 g plain flour
- 4 eggs
- 200 ml milk
- 1 tsp wholegrain mustard
- Salt and pepper
Onion gravy
- 2 onions, sliced
- 1 tbsp butter
- 1 tsp sugar
- 1 tbsp plain flour
- 400 ml vegetable stock
- 1 tbsp soy sauce
- 1 tsp balsamic vinegar
Method
- Whisk the flour, eggs, milk, mustard, salt and pepper into a smooth batter. Rest for 30 minutes.
- Heat the oven to 220 C. Put the oil in a roasting tin with the sausages and heat in the oven for 10 minutes until sizzling.
- Pour the batter around the sausages. Bake for 30 to 35 minutes without opening the oven until tall and golden.
- Meanwhile, cook the onions in the butter for 15 minutes until soft and brown. Add the sugar, then the flour, and stir for a minute.
- Add the stock, soy sauce and balsamic and simmer for 10 minutes until glossy.
- Serve the toad-in-the-hole straight from the tin with the gravy and steamed greens.
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