Description
Indulge in the festive spirit with our Christmas toad in the hole, a unique twist on a classic British dish that blends hearty turkey bacon and sausages with fluffy Yorkshire pudding. This comforting casserole is perfect for holiday gatherings, providing a warm and satisfying meal that will impress your family and friends. With seasonal vegetables incorporated into every bite, this recipe is not only easy to prepare but also highly customizable to suit all dietary preferences. Serve it hot with rich onion gravy and tart cranberry sauce for an unforgettable dining experience that brings warmth and joy to your festive table.
Ingredients
- 175g plain flour
- 4 large eggs
- 300ml full-fat milk
- 6 slices turkey bacon
- 12 chipolata sausages
- 200g Brussels sprouts
- 2 onions (for filling)
- 25g butter (for gravy)
- 500ml chicken stock
- 2 tsp Dijon mustard
- 4 tbsp sunflower or vegetable oil
- 1 tbsp olive oil
- 1 tsp chopped thyme leaves
- 1 tbsp plain flour
- salt and freshly ground black pepper
Instructions
- Preheat your oven to 220°C (200°C fan).
- In a bowl, whisk together sifted flour, eggs, milk, and mustard until smooth; let rest.
- Wrap turkey bacon around each sausage.
- Heat oil in a roasting tin; add wrapped sausages, onions, and stuffing balls; roast for 20 minutes.
- Make gravy by cooking onions in butter and olive oil, then adding flour and gradually whisking in chicken stock; simmer until thickened.
- Add Brussels sprouts to the roasting tin; pour batter over the filling; bake for another 20–25 minutes until golden.
- Serve hot with onion gravy and cranberry sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 120mg
Keywords: For vegetarian options, substitute turkey bacon and sausages with plant-based alternatives. Let the batter rest for at least half an hour for optimal puffiness. Preheating the roasting tin ensures even cooking.