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Veggie toad in the hole - Image 2

Veggie Toad in the Hole

A comforting British classic, this veggie toad in the hole features a crisp Yorkshire pudding encasing a medley of vegetables. Perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cups all-purpose flour Sifted for best results
  • 4 large eggs At room temperature
  • 1 cup cups milk Whole milk preferred
  • 2 tablespoons tbsp vegetable oil
  • 1 onion Sliced
  • 1 cup cups mushrooms Sliced
  • 1 red bell pepper Diced
  • 1 cup cups cherry tomatoes Halved
  • 1 teaspoon tsp fresh thyme Chopped

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk
  • Skillet
  • Oven mitts

Method
 

  1. Preheat your oven to 425°F (220°C). Place the vegetable oil in a 9x13 inch baking dish and put it in the oven to heat.
  2. In a large bowl, whisk together the flour and eggs until smooth. Gradually add the milk, whisking continuously to avoid lumps. Season with salt and pepper. Let the batter rest for at least 10 minutes.
  3. While the batter rests, heat a skillet over medium heat. Add the onion, mushrooms, and red bell pepper. Sauté until the vegetables are softened, about 5-7 minutes. Add the cherry tomatoes and thyme, and cook for another 2 minutes. Season to taste.
  4. Carefully remove the hot baking dish from the oven. Pour the rested batter into the hot oil. Quickly distribute the sautéed vegetables evenly over the batter.
  5. Return the dish to the oven and bake for 30-35 minutes, or until the Yorkshire pudding is puffed and golden brown. Do not open the oven door during baking to ensure the pudding rises properly.

Notes

Chef's Tips:
• For best results, let the batter rest longer, up to an hour if time allows.
• Avoid opening the oven door during baking to prevent the Yorkshire pudding from collapsing.
• Serve with a side of gravy or a fresh salad for a complete meal.
Food Safety:
• Ensure eggs are fully cooked to avoid foodborne illness.
• Store leftovers in the refrigerator within two hours of cooking.