Vegemite Toad in the Hole
Discover a bold twist on a British classic with this Vegemite Toad in the Hole recipe! Perfectly browned pork sausages (or plant-based options for vegetarians) are baked to golden perfection in a fluffy Yorkshire pudding batter infused with a hint of savory Vegemite. This recipe combines the comforting heartiness of traditional Toad in the Hole with the umami-packed flavor of Australia's iconic spread, creating a dish that's both nostalgic and innovative. Quick to prepare in just 15 minutes and ready to serve in under an hour, it’s an ideal choice for a cozy family dinner or a unique crowd-pleaser. Pair this irresistible creation with rich gravy, steamed veggies, or a crisp side salad for the ultimate homestyle meal.
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Recipe Information
Ingredients
- 6 pieces Pork sausages (or plant-based sausages for vegetarian option)
- 150 grams All-purpose flour
- 3 large Eggs
- 200 milliliters Milk
- 1 teaspoon Vegemite
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 220°C (425°F). Grease a 9x13-inch baking dish with a tablespoon of olive oil and place it in the oven to heat while you prepare the ingredients.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the sausages for 5–7 minutes, turning occasionally until they are browned on all sides (they will finish cooking in the oven). Set aside once browned.
In a large mixing bowl, whisk together the flour, salt, and black pepper. Form a well in the center of the dry ingredients.
In a separate bowl, beat the eggs until frothy. Gradually whisk in the milk until well combined. Stir in the Vegemite, making sure it dissolves completely.
Pour the wet mixture into the well of the dry ingredients. Whisk the batter until smooth and lump-free. Let it rest for 10 minutes to allow the flour to hydrate.
Carefully remove the hot baking dish from the oven. Pour the batter into the dish, and then arrange the browned sausages evenly over the batter.
Return the dish to the oven and bake for 25–30 minutes, or until the batter has risen and turned golden brown. Avoid opening the oven door during the first 20 minutes of cooking to prevent the Yorkshire batter from deflating.
Once cooked, remove the dish from the oven and allow it to rest for 5 minutes before serving.
Serve your Vegemite Toad in the Hole warm, accompanied by gravy, steamed vegetables, or a side salad, if desired. Enjoy!
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 1680 mg | 73% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 11.0 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 369 mg | 28% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 823 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
