Toad in the hole (Using Xmas day leftovers)
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
35 minutes
It doesn’t get much better than leftover Christmas dinner meats, encased in fluffy Yorkshire pudding with homemade gravy and shredded sprouts with bacon lardons.
Ingredients
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2 rashers of organic smoked streaky bacon
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4 leftover roast potatoes, roughly chopped
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4 tbs leftover stuffing
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100ml Sunflower oil
Foe the Yorkshire Pudding
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3 large organic eggs, beaten
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100g plain flour
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250ml organic semi-skimmed milk
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pinch of salt
Directions
Preheat the oven to 220c/gas 7
Onto a baking tray add the organic pigs in blankets, chopped roast potatoes and left-over stuffing, place into the oven for 10 minutes.
For the toad in the hole, using a large baking dish with sides, pour in the sunflower oil and place into the oven to heat for 10 minutes. Once the oil has heated, pull the baking dish out of the oven a little and pour in the batter mix, then transfer the pig’s in blankets, stuffing and roast potatoes to the centre of the batter mix, and return to the oven for 20-25 minutes, by which point the Yorkshire pudding should be beautifully golden and fluffy.
Serve the toad in the hole with homemade turkey gravy and shredded Brussel sprouts and bacon lardons.