Description
Enjoy a festive twist on a classic with our delicious Christmas toad in the hole recipe. Perfect for gatherings—try it today!
Ingredients
Scale
- 175g plain flour
- 4 large eggs
- 300ml full-fat milk
- 6 slices turkey bacon
- 12 chipolata sausages
- 4 tbsp sunflower or vegetable oil
- 2 onions, cut into wedges
- 200g sage and onion stuffing, rolled into 8 balls
- 200g Brussels sprouts, trimmed
- 2 small-medium leeks, sliced
- 25g butter
- 1 tbsp olive oil
- 1 tsp chopped thyme leaves
- 1 tbsp plain flour
- 500ml good-quality chicken stock
- 2 tbsp Worcestershire sauce
- Salt and freshly ground black pepper
- Cranberry sauce
Instructions
- Preheat oven to 220C/200C Fan/Gas 7.
- In a bowl, sift flour and create a well; add beaten eggs and milk. Whisk until smooth, stir in mustard, salt, and pepper.
- Wrap turkey bacon around each chipolata sausage.
- Heat oil in a roasting tin; add wrapped sausages, onions, and stuffing balls. Roast for 20 minutes.
- For gravy, sauté onions in butter and olive oil until tender; add flour, then slowly whisk in chicken stock until thickened. Stir in Worcestershire sauce.
- After initial roast, add Brussels sprouts and leeks to the tin; roast for an additional 5 minutes.
- Pour the batter over the ingredients in the roasting tin; bake for another 20-25 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/6 of recipe (approx. 290g)
- Calories: 410
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 160mg