Gluten-free toad in the hole

4
1 hour 15 minutes

Ingredients

Sausages

  • 6 sausages, gluten-free
  • oil, or dripping

Batter

  • 300g of self-raising flour, gluten-free
  • 1 tsp baking powder, gluten free
  • 200ml of milk
  • 200ml of water
  • 1 pinch of salt
  • black pepper
  • 2 eggs

Method

1
Preheat the oven to 200°C/gas mark 6
2
Drizzle a little oil in your baking dish before tossing in your sausages. Roast them for about 20 minutes, or until lightly browned – they will be cooked again, so you don’t want them to be too dark at this stage
3
In the meantime, make the batter. Simply put all the ingredients into a bowl or measuring jug and whisk them together thoroughly with a balloon whisk, trying to incorporate as much air as possible
4
Once the sausages are done, remove them from the dish and set aside for later. Turn up the heat to 220°C/gas mark 8. Pour a couple of tablespoons of sunflower oil or dripping into the dish and pop it in the oven for 5 – 10 minutes to get really hot
5
Carefully, remove the dish from the oven and pour in the batter. It will sizzle a bit. Next, pop the sausages on top – they will sink in, without fully immersing. Pop the dish back in the oven for about 35 – 40 minutes, or until the top is golden and an inserted skewer comes out clean