Toad in the Hole

Ingredients

1/2 cup flour
large pinch of salt
freshly ground black pepper
 2 tsp baking powder
1 cup vegan egg (Just Egg or VeganEgg)
1 cup plant milk
2 tbsp fresh thyme leaves
8 vegan sausages
2 tbsp Dijon mustard
2 tbsp of shortening
vegan butter, to serve

Instructions

To make the batter, sift the flour into a large bowl. Add the salt and pepper.
Make a well in the center of the flour and add the vegan eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of heavy cream.
Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes.
Preheat the oven to 400°F.
Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside.
Place the shortening into an ovenproof dish and heat in the oven for five minutes or until it is hot and hazy.
Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.
Serve seasoned with black pepper and a large knob of butter.
Enjoy!