Tuesday, 10 December 2013

Toad In The Hole

A chance encounter with leftover pancake batter made a wonderful tea tonight. As the picture was so popular I thought I must blog this one. Enjoy!

125g plain flour (Doves Farm gluten free)
1 egg
pinch salt
300ml milk (for this I used Alpro Oat milk but you could use rice milk, coconut milk or soya)

Sausages (these are Marks and Spencer gluten free Lincolnshire)

Sieve the flour and salt into a large bowl, add the egg in a well in the centre. Add a little milk at a time and beat until well incorporated. 
Part cook the sausages on a tray. Transfer them to an oven proof dish and pour the batter around the sausages. Bake at 190 C until crispy on the top and cooked through.

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