Tiny Toad in the Holes

Tiny Toad in the Holes
Delightful mini toad in the holes – gluten, dairy, nut and soya free. Leave out the sausages if you just want some good old Yorkshire puds. Makes 12 mini muffins.
Icon_cookingtime_grey Created with Sketch. 40 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 6
Tiny Toad in the Holes

Ingredients

  • 40g The Free From Fairy Free-from Wholegrain Plain Flour - £5.00
  • 40g tapioca starch
  • ½ tsp baking powder
  • 80ml dairy-free milk (I used unsweetened almond milk) or dairy milk if it can be tolerated
  • 3 medium free range eggs
  • pepper to season
  • 6 gluten-free, dairy-free sausages, cut into small pieces or 12 cocktail sausages
  • a little olive oil or better still, duck fat

How to make

  1. Place the flour, baking powder, milk, eggs and a grind of pepper in a bowl and whisk with a balloon whisk (just a normal hand held whisk - nothing fancy!) until smooth. The mixture needs to be the consistency of double cream.
  2. Pre-heat the oven to 230°C (210° fan oven) and cut the sausages into 4 pieces.
  3. Place a small amount of oil into each hole in a deep holed muffin tray and place in the hot oven for 5 minutes.
  4. Add 2 pieces of sausage, or a whole cocktail sausage to each hole of the muffin tray and quickly pour over the batter dividing it equally between the 12 holes in the tray.
  5. Place back in the oven for 25 minutes until golden.
  6. Serve with a selection of vegetables

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