Mocha hazelnut cake
A proper teatime cake – dark and dense and topped with crunchy toasted hazelnuts. It'll keep in a tin for up to 5 days, or you can freeze it
Veggie sausage popovers
- Preparation and cooking time
- Prep:
- Cook:
- Plus 30 mins chilling
- Easy
- Serves 2 adults and 2-3 children
Skip to ingredients
- 100g plain flour
- 2 eggs
- 300ml milk
- 2 tbsp olive oil
- 4 cooked vegetarian sausagesthickly sliced
- 1small red pepperhalved, deseeded and chopped
Nutrition: nutrition per adult serving
- kcal314
- fat15g
- saturates3g
- carbs29g
- sugars0g
- fibre3g
- protein16g
- salt1.33glow
Method
step 1
Heat oven to 220C/fan 200C/gas 7. Sift the flour and a pinch of salt into a large bowl. Make a well in the centre and crack in the eggs. Gradually mix the eggs with the flour, then slowly add the milk until you have a smooth, thin batter. Cover and chill for 30 mins.
step 2
Drizzle the olive oil into 8 wells of a muffin tin. Heat in the oven for 5 mins or until the oil is smoking hot. Season the batter to taste, then carefully pour onto the hot oil. Sprinkle the sausage and pepper pieces over and return to the oven for 25-30 mins until risen and golden. Can be frozen at this stage for up to 1 month. To cook from frozen, cover tightly with foil and re-heat at 200C/fan 180C/gas 6 for 20-25 mins until piping hot. Serve with beany gravy (recipe below).
