Tag Archives: Yorkshire pudding

Easy Toad In The Hole

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This is one of the most popular dinner dishes in our house, sausages, bacon and Yorkshire pudding batter, it all screams comfort food!

Gluten free too!

Serves 6.

Ingredients

12 thick gluten free pork sausages, around 1 kg

12 slices streaky bacon

2 red onions, halved and sliced

Olive oil to drizzle

150g gluten free plain flour

2 eggs

250mls milk

100mls water

salt

Method

Preheat the oven to 210 degrees centigrade.

Line a heavy based roasting tin with baking parchment.

Wrap each sausage with a slice of bacon and lay in the roasting tin.

Once all of the sausages have been wrapped, sprinkle over the onions and a little drizzle of oil.

Slide the roasting tin into the oven and bake for 15 minutes.

While the sausages cook, make the batter.

In a large bowl, weigh out the flour, make a well in the centre and then crack the eggs in.

Slowly whisk the eggs allowing them to gently draw in the flour, as they thicken, whisk in the milk and water until all of the flour is incorporated and you have a smooth batter. Season well.

Remove the sausages from the oven and pour the batter around each sausage until it is all used up.

Return the pan to the oven and bake for 40-50 minutes until the batter has risen and is golden.

The Best Gluten Free Toad In The Hole

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Comfort food at its best!

My butcher makes award winning sausages and I like his French Toulouse sausages for this, made with garlic and pepper, the main thing is to get a pure pork sausage with no fillers and nasties!

If your sausages are smaller you may need to cut the prosciutto in half or have a few more slices.

As rich as this is, I serve it with some steamed veggies, that’s really all that you need.

Serves 6-8.

Ingredients

400g speck or streaky bacon, rind removed, cut into 0.5-1cm chunks

1 onion, chopped into wedges

1kg pure pork sausages, 6 large sausages

6 slices prosciutto

150g gluten free plain flour

2 eggs

250mls milk

100mls water

salt and pepper

Method

Preheat the oven to 210 degrees Centigrade.

Line the base and sides of the tin so that the pudding can’t escape into the pan.

Add the chopped speck or bacon to the pan with the onion and pop into the oven for 20mins.

Wrap a slice of prosciutto around each sausage and add to the pan, bake for 15mins.

Measure the flour into a bowl, make a well in the centre, crack the eggs in to the centre of the well and begin to whisk gently. As it thickens, pour and whisk the milk and flour in. Season well.

Once the sausage has baked for 15 minutes, remove the pan from the oven and very carefully pour the batter into the pan, going around each sausage.

Return the roasting tin to the oven and bake for 40-50 minutes until the pudding has risen and is golden.

The pudding will deflate a little once you take it out of the oven.

 

Gluten Free Yorkshire Puddings

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It took a while but I have finally mastered these delicious gluten free treats!

Traditionally served with roast beef I use these as nibble bases topped with horseradish and a sliver of steak. They don’t last long!

I make double batches and freeze any extras, just defrost and crisp them back up in the oven.

Ingredients

100g gluten free plain flour

2 eggs

300mls milk

25g butter, melted

sunflower oil for greasing the tins

Method

Preheat the oven to 230degrees Centigrade.

In a large bowl, measure the flour and make a well in the centre.

Add the eggs to the well and gently begin to combine with a whisk.

As the egg thickens, start adding the milk until it is all combined.

Pour in the melted butter, mix and set aside for at least an hour.

Pour a little oil into each hole of a muffin tin and put the tray in the oven.

After 5mins, remove from the oven and, moving fairly quickly, pour the batter into each hole.

Place back in the oven and bake for 10-15 mins, keep an eye on them, at this temperature they burn quickly!

Remove from tins using tongs and serve immediately or place them on kitchen towel until required.