Toad in the Hole

Ingredients

• Wheat flour

  Whole-grain

  50g

• Alpro Original Cashew Milk

  150 ml or 150g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Vegetarian Red Onion & Rosemary Sausages

  Linda McCartney's

  1 serving or 100g

• Birds Eye Petits Pois

  Frozen Peas

  1 serving or 80g

Directions

1. Whisk together the salt, egg, milk and flour until there is no lumps and leave aside for an hour.
2. Preheat your oven to 200 deg C and lightly roast the sausages in a little oil / fat until they are starting to brown.
3. Remove the sausages and add more fat, it should cover the whole of the bottom of the pan (or you won’t get a nice crisp bottom). Heat in the oven then add the sausages and pour in the batter until it comes half way up the sausages. Put the leftover batter in another small tin with fat to cook a Yorkshire pudding. Or make a second one.
4. Roast for 20 minutes, in white time the pastry will puff up and crisp.