What do you think of these beauties? Light, crispy gluten free Yorkshire Pudding gently encasing mini cocktail sausages…… The perfect comfort food….. Toad in the Hole.
Best smothered in home-made onion gravy, there is something about eating Toad in the Hole which makes you feel both satisfied and smug. It’s one of those dishes which gives a big cuddle with every mouthful and can bring a smile to the most miserable of moods. What’s not to love?
Having played with various combinations of flour over several trial runs to get a really good batter, I think I have reached a point of gluten free Yorkie heaven……. Made with a straight forward combination of easy to source sorghum, tapioca and corn flours, this is a batter which rises well, turns deep golden and tastes crisp and delicious.
Whether for large or mini Yorkies or Toads, it has worked well for me every time. The trick (as with wheat-based Yorkies) is to make sure the batter is well whisked and the oil is really hot before pouring the batter into the pan. Never open the oven door whilst the batter is rising either….. unless you are aiming for certain deflation!
If you are gluten free, it goes without saying (although I will remind you anyway) to make sure your sausages (whether big or small) are safe for your consumption…… This is where you really luck out…. Gluten free sausages (for the most part) have a far higher meat content and way less junk in them….. they won’t usually be stuffed full of rusk to pad them out, and whilst you may pay a bit more for them, they are generally made with superior cuts of meat and taste way better than bog-standard bangers!
The choice of gluten free sausages has increased dramatically in the last 5 years. When we were first faced with having to find them, there were hardly any about (I remember complaining to Tesco in a GF survey they ran), but with the explosion of gluten free awareness and eating, it seems many of the major manufacturers and supermarket own brands have had to catch up and make sure they are part of the ‘GF gang’.
The sausage of choice in our house (for large sausages) is usually Heck. Unfortunately, they don’t appear to make cocktail sausages, so for these mini Toads I have used Tesco’s Finest Outdoor Bred Cocktail Sausages. Another favourite of ours are sausages from The Good Little Company. Not only do they do delicious sausages (big, small and teeny weeny) but they very ethically give 50% of their profits to fight poverty. We get ours in Waitrose, but sadly I couldn’t find any left in our freezer when I needed them and the nearest store was too many miles away…
I am so pleased to have cracked a good Yorkie batter….. Miss GF has spent years looking in envy when we’ve been out for Sunday lunch, as friends have scoffed big puffs of crispy-baked batter slathered in gravy with their Sunday roasts. It’s so not fair!
Well….. not any more Miss GF….. Here is your very own special gluten free pud. Save this recipe for your future and enjoy. It’s yours!
………Is it okay if I just share it with the rest of gluten free cyberspace? Maybe it would be selfish just to keep to ourselves? Perhaps a few good friends? How about……
Tea Time Treats – With Karen at Lavender & Lovage (as well as Janie at The Hedgecombers). April’s tea time table celebrates Local & Regional Recipes. Toad in the Hole is one of those quirky, traditional British dishes made with Yorkshire Pudding and originating in the North of England.
Free From Fridays with Emma at the Free From Farmhouse.
Inheritance Recipes with Pebble Soup (and Coffee & Vanilla). Toad in the Hole and Yorkshire Puddings were a much-loved dish in my childhood and it would be a travesty if I couldn’t pass this love onto my daughter.
#FoodYearLinkup with Charlotte’s Lively Kitchen – Celebrate St George’s Day on April 23rd with this uniquely English dish!
Mini Toad in the Hole (makes 12 Yorkshire Puddings or Mini Toadies)
½ teaspoon fine sea salt
- Pre-heat the oven to 220 C/425 F/Gas 7 and prepare a 12 hole non-stick muffin tin by putting a drizzle of oil in the bottom of each hole and brushing round the sides.
- Prepare the batter by placing the eggs, flours, milk and salt in a medium sized bowl and whisking until light and airy. Set aside, but keep the whisk handy.
- Part-roast the mini sausages for 5 to 10 minutes in a little oil in a separate baking dish (longer if making a standard-sized toad in the hole with large sausages).
- Whilst the oven is hot, heat the oiled muffin tin for a few minutes so that the oil is really hot. Just before you take the pan out of the oven, give the batter a final quick whisk.
- Remove the muffin tin from the oven and quickly pop two part-cooked cocktail sausages in each muffin hole and top with batter to about half full.
- Bake for about 20 minutes until the batter is well-risen and deep golden. Do not open the oven door while cooking (for the first 15 minutes at least). Use the oven light to check the Yorkshire Pudding progress.
- When ready, remove from the oven, ease from the tins with a silicone spatula and enjoy!