Ingredients
- 100g cornflour
- 3 eggs
- 150ml milk
- 6 gluten-free sausages
- 1 tbsp vegetable oil
Method
- Preheat your oven to 200C (fan) / 220C.
- In your ovenproof dish (mine is 10in x 8.5in / 25cm x 21.5cm in size) add 1 tbsp oil and your sausages. Place this in the oven for 10 minutes or until the sausages are slightly browned.
- Whilst your sausages are cooking, you can make your batter Beat/whisk your 3 eggs into your cornflour in a mixing bowl.
- Once thoroughly combined, gradually add your milk a little at a time, mixing in between each addition with a hand whisk.
- After 10 minutes, quickly remove your dish from the oven and pour your batter over the top. Immediately put this back in the oven. It’s very important that you do this quickly as the the batter needs to instantly hit hot oil ASAP.
- Place back in the oven for about 25 minutes until the toad in the hole is golden and increased in size. Never open the oven during cooking to check – it will cause it to deflate!
- Serve up with mashed potato, veggies and lots of gravy. Enjoy!