Toad in the hole is a traditional British dish. Its made with sausages in a Yorkshire pudding batter.
Here i will share with you my gluten free recipe. When i made mine i divided it into different dishes then baked them but i will give you a recipe that will fit in a 20 x 25-cm/8x 10-inch dish which should serve atleast 4.
Its usually served with vegetables and onion gravy, But i like to have mine with mash and gravy but you can have yours with whatever you like.
- 115g/4oz Gluten free self raising flour
- pinch of salt and pepper
- 2 eggs beaten
- 300ml/10fl oz Milk
- 450g/1 lb Good quality Gluten free sausages
- 1tbsp Vegetable oil, plus extra for greasing
- Preheat the oven to 220*C/425*F/Gas mark 7.
- To make the batter, sift the flour, salt and pepper into a mixing bowl.
- Make a well in the center and add the eggs and half the milk.
- Carefully stir the liquid into the flour until the mixture is smooth.
- Gradually beat in the remaining milk.
- Leave to stand for 30 minutes.
- Grease your tin then prick the sausages and place them in the dish.
- Sprinkle over the oil and cook for 10 minutes, until they are beginning to colour and the fat has started running and the sausages are sizzling.
- Remove from the oven and quickly pour the batter over the sausages.
- Return to the oven and cook for a further 35-45 minutes, until the batter is risen and golden brown. Serve immediately.