This Toad in the Hole with a Twist uses leftovers from your Sunday roast dinner to create a delicious dish that will go down amazingly well every single time. No more wasting food, as absolutely any leftovers can be used: roast meat of any kind, roast veggies, even roast potatoes. Quick, easy and so good, a great recipe to have, especially after big feasts like Thanksgiving, Christmas or Easter.
The classic Toad in the Hole ( or its variation Mini Toad in the Hole) that uses sausages in an Yorkshire pudding batter is a quintessential British dish that has been a family-favourite for so long. It's the perfect comfort food no matter the season, and can be prepared with leftover or fresh sausages.
But how about we take this dish to the next level by adding whatever we have left from our Sunday roast dinner? Leftovers, unfortunately, are inevitable sometimes, but that doesn't mean they have to end up in the bin.
On the contrary, I have lots of delicious Leftover Recipes that can be enjoyed by absolutely the whole family, and are so easy to make. And sometimes, leftovers can be as spectacular as the feast itself.
For my dish I used leftover roast beef, leftover roast potatoes, leftover brussels sprouts and peas, but anything else you have works here: leftover roast chicken, roast pork, roast turkey, roast gammon and so on.
As for veggies, again, anything goes: cabbage, parsnips, carrots, green beans, sweet potatoes, squash of any kind and so many more.
- leftovers: roast beef, roast potatoes, peas and brussels sprouts
- eggs - make sure they are at room temperature
- plain flour
- milk - I prefer full-fat, but semi-skimmed also ok
- salt and pepper
- oil - use vegetable or sunflower oil as they have a high smoking point
Step-by-step photos and instructions
- preheat the oven to 220 degrees Celsius (430 Fahrenheit)
- drizzle the oil in a square tray - mine is 23 cm / 9 inches and pop it in the oven for 5 minutes until it is smoking hot
- sift the flour into a large bowl
- crack the eggs in, and use a fork to beat them together
- slowly pour the milk in and whisk well to get a smooth batter that has no lumps - if needed, pass the batter through a sieve to make sure it's a smooth as it can be
- chop the leftovers into bites
- carefully remove the tray from the oven, spread the leftovers in a single layer, and pour the batter over
- bake for 20- 25 minutes or until the batter is golden and nicely risen
It is crucial that the oven is well preheated and the oil is very hot before the dish goes in - a cold oil will flatten the Yorkshire pudding, and make it rather soggy and chewy.
Do not open the oven before 20 minutes, as this will deflate the dish and prevent it from turning nicely crispy.
The oven temperature might seem too high, but it's the right temperature for this kind of dish, do not lower it!
What to serve with Toad in the Hole
Whether I am going for this Toad in the Hole with a Twist, or the traditional version, I love serving it with some good old gravy - lots of it!, coleslaw, some greens or any other veggies - even though it's loaded with veggies too.
You can also add some nice mashed potatoes to your plate for the ultimate comfort food, you can never go wrong with that!
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Toad in the Hole with a Twist
- ½ cup leftover roast beef
- ½ cup leftover roast potatoes
- ½ cup cooked peas
- ½ cup cooked brussels sprouts
- 150 g plain flour
- 185 ml milk
- 2 eggs
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 ½ tablespoon vegetable oil
- Preheat the oven to 220 degrees Celsius (430 Fahrenheit).
- Drizzle the oil in a square roasting tray - mine is 23 cm / 9 inches.
- Pop the tray in the oven for 5 minutes until the oil is smoking hot.
- Cut the beef, roast potatoes and brussels sprouts into small cubes.
- In a large bowl, sift the flour, make a well in the middle, and crack the eggs in.
- Use a fork to mix them well.
- Slowly pour the milk in, whisking well to get a smooth batter - pass the batter through a sieve if necessary.
- Season the batter with salt and pepper.
- Carefully remove the tray from the oven, and spread the beef, potatoes, peas and brussels sprouts in a single layer.
- Pour over the batter, and return the tray to the oven for 20-25 minutes until golden and nicely risen.
- It is crucial that the oven is well preheated and the oil is very hot before the dish goes in - a cold oil will flatten the Yorkshire pudding, and make it rather soggy and chewy.
- Do not open the oven before 20 minutes, as this will deflate the dish and prevent it from turning nicely crispy.
- The oven temperature might seem too high, but it's the right temperature for this kind of dish, do not lower it!