Gluten free toad in the hole

Method
Prep:15min  ›  Cook:40min  ›  Ready in:55min 

1. Preheat the oven to 220 C / Fan 200 C / Gas 7.
2. In a medium baking dish, pour in enough oil to come to a depth of about 3mm to 5mm (there needs to be plenty of oil in this dish to ensure that the batter rises well and does not stick). Place the dish in the oven as it is preheating to get hot.
3. In a mixing bowl, combine the flour, eggs, milk, salt and pepper and whisk until the mixture forms a batter (this will be a similar consistency to single cream). Set aside.
4. In a frying pan over a high heat, warm a little oil and brown the sausages. Remove the baking dish from the oven and carefully add the sausages.
5. Bake in the oven for 10 minutes. Carefully remove the dish from the oven, spread out the sausages and pour in the batter (give it a final whisk before it goes in!).
6. Bake in the oven for 35 to 40 minutes. Wait patiently for the batter to rise, develop around the sausages and turn a nice golden to dark brown (dark browns aren't a problem, this is called flavour - black is a problem however, this is known as burnt). Use your good judgement accordingly. Remove from the oven and serve hot.

Tip

Serve seasonal vegetables (organic and local obviously!) and an onion gravy or indeed, smother with baked beans - YUM!

See it on my blog

Cook on Craig blog