For some reason I had massive sausage cravings this morning. (Not like that - really, you are a dirty-minded lot sometimes) Since it was Sunday, I thought I'd google around for a vegan Yorkshire pudding recipe and make some toad in the hole. Thankfully such recipes weren't too hard to find, although finding one that fitted the ingredients I had to hand was a little more faff. This is what I ended up using, although I replaced the gram flour with potato flour. That may account for the puddingy quality of the resulting dish - I don't mind that but my other half apparently thinks Yorkies should be like 'air'. (No, they are puddings, the clue is in the name. Neither of us is from the relevant geographical location to have a valid opinion on the subject though. We're East Anglians in Central Scotland, bypassing Yorkshire entirely except as a place to go through on the train.)
How to make the recipe into toad in the hole:
Place some Linda McCartney sausages (or other vegan sausages of your choice) in the oiled-up dish while heating it up in the oven. They'll defrost and brown while you're mixing the batter.
Mix the batter
Fish the sausages out of the dish and put them aside. Don't use your fingers unless you enjoy being burned.
Pour the batter in the dish and drop the sausages in it.
It needs a longer baking time if you double the quantity!
I got up just before ten, and managed to have made this, a batch of bread and the more standard bits of a roast meal by 1, and also have done my teaching prep for the coming week. Not bad!