Toad in the hole

A vegan twist on a traditional dish. Please don't use real toads!

Serves 2-3


  • 2 Tablespoons vegetable oil
  • 125g / 4.5 oz Self-raising flour
  • 275 ml / 9.5 fl oz Plant based milk (soya, oat, whatevs)
  • 1 tsp Baking power
  • 1/2 tsp Salt
  • 6 Frozen vegan sausages - I use Linda McCartney's. Others will be fine


  1. Make the batter by putting the flour, baking powder, salt and milk in a bowl and whisking until smooth.
  2. Preheat the oven to 220C (200C for fan assisted) / gas mark 7. Put the oil in a roasting tin and warm in the oven for 5-10 minutes.
  3. Take the tin from the oven and place the still frozen sausages equally spaced apart.
  4. Pour in the batter. Try to avoid pouring it directly onto the sausages.
  5. Return the tin to the oven and cook for about 30 minutes - until the batter is risen and golden brown.

Goes well with...

  • Onion gravy is my fave. I can never be bothered to make it though. So just lightly fry some chopped onion until they're soft and translucent and add them to gravy made with your favourite gravy granules.
  • Steamed green veg - brocolli, kale, green beans and the like - go really well with this meal.

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