*you don’t need the moat of baked beans*
*though it may do what moats do, and keep out others from stealing your delicious toad in the hole*
While shopping for dinner, and finding it difficult (I always find it difficult) James suggested toad in the hole – which is, for those who haven’t been graced with this heaven, sausages cooked in like a giant Yorkshire pudding.
What’s a Yorkshire pudding?! Well.. I’ll ask Google. A baked batter pudding typically eaten with roast beef. What a weird discription. Anyway…
Yes, toad in the hole. James said quickly Google it, and me being me, Googled ‘vegan toad in the hole’ and because it didn’t come up it the first three links, I went with a Yorkshire pudding recipe instead. A NORMAL Yorkshire pudding recipe. I could have just Googled a normal toad in the hole recipe and just swapped out the milk and meat!
Regardless, it was lovely jubbly. Only negative was it was a little stodgy but we may have added too much milk, and we used self raising flour rather than normal – because we went for the Yorkshire recipe.
for the batter we used
225g self raising flour/normal flour
1/2 tsp baking powder
300ml coconut milk/any milk alternative
100ml warm water
Pinch of salt
Once that was all mixed together – in any order – we let it rest in the fridge
We heated the oven to 200C
Linda McCartney sausages were popped in the dish the batter will cook in, drizzled all over with oil
then in oven for 10 minutes
Once they’ve browned a little, make sure the hot oil touched all the sides of the dish and pour in the batter
Cook for 30-40 minutes
And please remember when I say ‘we’, it was all James. I just watch.