Ingredients

The following ingredients have 1 Servings
  • 1 tbsp olive oil
  • 2 vegetarian sausages
  • 3 level tbsp plain flour
  • 1 small egg
  • 6 tbsp whole milk
  • salt and freshly ground black pepper
  • 1 heaped tsp vegetable gravy granules, to serve
  • 55g/2oz frozen peas, to serve

Instruction

  • Preheat the oven to 240C/220 Fan/Gas 9.
  • Heat the oil in a small frying pan and fry the sausages until browned on all sides, about 3-5 minutes.
  • Put the flour in a bowl, season with salt and pepper and make a well in the centre. Crack in the egg and pour in the milk, then whisk until combined and free of lumps.
  • Preheat a cupcake tray in the oven. When it is hot, drop the sausages into separate cupcake holes. Pour the batter around the sausages and bake for 15-18 minutes, or until golden-brown and risen.
  • Meanwhile, make the gravy and boil the peas according to the packet instructions. Serve immediately with the toad in the hole.