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Gluten-free toad in the hole

This is a great recipe for this classic dish, crisp batter, meaty sausages and even better as it's gluten-free, so no one has to miss out!

Does anyone know why it's called Toad in the Hole? One theory is that in the middle ages peasants used to catch amphibians and encase them in clay before baking in the embers of a fire Once baked the hard clay would then be broken and the hot baked creature would be picked out of the hole with a knife and eaten! Over time and through the ages the dish has evolved into what we know it as today. Tenuous? Most definitely, but who cares as the dish is now a British classic and is perfect for this time of year!
Recipe (serves 4)
8 Gluten-free sausages (I really like the Black Farmer brand)
140g Gluten-Free plain flour
50g Cornflour
175ml Milk
3 Eggs
Pinch of Salt and pepper
80ml Vegetable oil

  1.  Heat the oven to 190c
  2. In a mixing bowl whisk together the eggs and both flours until smooth
  3. Gently whisk in the milk and seasoning and whish until smooth
  4. Pour the oil into a medium roasting tin and place in the oven for 5 minutes
  5. Snip the links of the sausages and put them into the hot oil, cook in the oven for 8 minutes
  6. Remove the tray from the oven and pour the batter over the sausages, it should sizzle and bubble
  7. Place the tray back into the oven and bake for 20 minutes, then reduce the oven temperature to 160c and bake for a further 20 minutes to allow the Yorkshire to dry out - try and resist the temptation to keep opening the oven door!!
  8. Once baked the Yorkie should be set not runny when tested with a knife.
  9. Remove from the oven, cut into portions and serve with hot onion gravy.

Rich Onion Gravy Recipe
2 Onions - finely sliced
30ml Vegetable oil
20g Gluten Free plain flour
100ml Red wine
200ml Beef stock
Salt and pepper
1 Tsp Fresh thyme

  1. Heat the oil in a small saucepan
  2. Add the onions and gently cook the onions until just softened
  3. Add the thyme and flour and stir into the onions and oil
  4. Add the wine, stir into the flour and bring to a boil whilst stirring
  5. Add the stock in three additions, stirring continuously.
  6. Simmer the gravy for 10 minutes, check the seasoning and serve