My Brother’s favourite dish is Toad in the Hole and when he asked me to make a healthy version I thought I would give it a go!
There is no getting away from the fact that it is fundamentally sausages in Yorkshire pudding batter but there are a few adjustments that can be made to make it a bit healthier but just as tasty!
I’ve added onion, tomatoes and thyme to give it some more vegetably goodness, I have used the best quality sausages I could find from my award winning butcher plus the batter is gluten and dairy free as I have used almond milk and gluten free flour.
See what you think!
Ingredients: serves 4
8 good quality sausages
2 red onions, cut into wedges
1 tbsp. olive oil
20 cherry tomatoes
few sprigs fresh thyme
For the batter:
220ml unsweetened almond milk
175g gluten free flour
salt and pepper to taste
Preheat oven to 200 degrees / 180 degrees fan/ gas mark 4.
Put sausages, onions and olive oil into a large roasting tin and put in the oven for 20 minutes turning over half way to ensure sausages are browned all over.
Meanwhile make the batter. Put the eggs, milk and flour into a large mixing bowl and briefly whisk until all evenly mixed.
After 20 minutes remove the sausages and as many onions as possible from the roasting tin and temporarily set aside. Pop the tin back in the oven to ensure the remaining oil is as hot as possible (if necessary add a little more).
Once heated back up, pour the batter directly into the tin and then place the sausages, onions and tomatoes on top letting them sink into the batter. Scatter the thyme on top.
Place the roasting tin back into the oven and cook for about 30 minutes when the batter should have risen and look golden brown on the top and a skewer comes out clean.
Serve with some green vegetables for extra goodness.