Toad in the Hole with a Twist

5 from 1 vote

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.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: English

Servings: people

Calories: 291kcal

Author: Daniela Apostol

Ingredients

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

Instructions

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.

Video

Notes

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!

Nutrition