Wet weather favourites toad in the hole and baked rice pudding

WITH the turn in the weather this week, we want nothing more than to come home from work to a warm and comforting meal that is quick and simple to make.

If you have a well–stocked cupboard, you may find that you already have all the ingredients needed to make these family favourites.

First up we have a toad in the hole, this is a crowd–pleasing dish in our household. To maximise the flavours, I recommend serving with a classic onion gravy.

Next up, a baked rice pudding: trust me there is nothing better on a cold, wet day. This creamy dish, served with a fruit flavoured jam of your choice, is restaurant quality comfort food at its best.

Toad In The Hole (Serves 4)

  • 4 eggs
  • 230g flour
  • 350ml milk
  • 10g salt
  • 12 sausages
  • 30ml vegetable or rapeseed oil

Method

Start by putting your oven on at 190C. Crack your eggs into a bowl and whisk gently with the flour and then combine the milk and the salt. Cover with a clean tea towel and leave to sit for 30 minutes.

Place the sausages in an oven proof dish, which you will serve the meal in and add the vegetable oil. Cook the sausages for 7 minutes until slightly cooked. Remove from oven and cover the dish with the Yorkshire pudding mix, making sure that the bottom of the dish is covered, and sausages are visible.

Place in oven and cook until brown, approximately 20 minutes for fan–assisted ovens.

Baked Rice Pudding

  • 200g pudding rice
  • 30g butter
  • 120g sugar
  • 1.2 litres full fat milk
  • 200g single cream
  • 1 vanilla pod, split
  • 1 pinch salt
  • 1 pinch nutmeg, grated
  • Any jam to serve on the side

Method

Start by preheating the oven to 150C. Grease an oven proof dish with the butter.

In a large mixing bowl combine the pudding rice, sugar, milk and cream and add in the vanilla pod seeds and pour the mixture into the buttered dish.

Garnish with your salt and nutmeg and place in the ovenproof dish and bake slowly for 2 hours 20 minutes, until browned and the rice cooked through.

Serve with your favourite jam on the side.

Back to News & Recipes