Gluten Free Toad in The Hole

Name: Gluten Free Toad in The Hole
Cook time: PT50-55 M
Yield: 1 toad in the hole
Ingredients: YORKSHIRE PUDDING; 60g FREEE Cornflour; 40g FREEE Plain White Flour; ¼ tsp salt; ¼ tsp pepper; 2 eggs; 160ml milk; oil, for tray; TOAD IN THE HOLE; 25g lard or dripping; 4-6 sausages (or plant sausages)

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50-55 minutes 1 toad in the hole Nuts,Gluten,Wheat

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About this recipe:

An iconic British classic and a comfort food family favourite, this Toad in the Hole recipe pairs juicy sausages with deliciously fluffy gluten free Yorkshire pudding. Tip: to create that perfect crispy, golden exterior, be sure to preheat both the oiled roasting tin and oven.

For those opting for plant-based, simply swap the sausages with your favourite plant-based alternative – it will be just as tasty and satisfying! An easy family meal, sure to be a coeliac-friendly favourite.

Equipment:

20 x 25/8 x 10” roasting tin and large mixing bowl

Ingredients:

YORKSHIRE PUDDING
60g FREEE Cornflour
40g FREEE Plain White Flour
¼ tsp salt
¼ tsp pepper
2 eggs
160ml milk
oil, for tray

TOAD IN THE HOLE
25g lard or dripping
4-6 sausages (or plant sausages)

Method:

220°C, Fan 200°C, 425°F, Gas 7

Yorkshire Pudding

Put the cornflour, flour, salt and pepper into a large mixing bowl or jug and stir them together.
Break the eggs into the bowl, add the milk and beat into a smooth batter.
Refrigerate the batter for up to 12 hours – otherwise it is ready to go.

Toad in the Hole

Pre-heat the oven.
When the oven is really hot, put the lard or dripping, and sausages into a 20 x 25/8 x 10” roasting tin and cook for 10 minutes.
Carefully remove the tin from the oven and pour the batter into the tin.
Return the roasting tin to the oven and bake for 50-55 minutes depending on your preference for crispness of the pudding.