Updated: Nov 17
Every Brit loves a good Yorkshire pudding. Toad in the Hole is a traditional British dish consisting of a Yorkshire pudding with a sausage in it. My Yorkshire Pudding recipe is gluten free vegan, and you can either opt for a gluten free meat sausage, or a vegan sausage if you prefer. I added extra flavours and threw in a bit of fancy presentation, so you can serve this as a nice starter.
Ingredients for Toad in the Hole
60g / (1/2cup) rice flour
60g / (1/2cup) tapioca flour
1 cup / (240ml) hemp milk or unsweetened milk of your choice
4 egg replacers (Orgran egg replacer mix)
½ teaspoon xantham gum
½ teaspoon of malden sea salt
2 tablespoons goose fat (or avocado oil)
¼ red onion sliced
1 Sprig of rosemary
3 sausages (cut in half)
Directions for Toad in the Hole
Sieve the rice flour and tapioca flour and xantham gum into a bowl. Add salt
Whisk together with the egg replacer and then add the hemp milk and whisk.
Refrigerate the mix for 30 mins, or longer.
pre-heat oven to 230c (445 F)
Add goose fat to a 6 piece muffin tray, so that it covers the base in about 2ml fat
Warm the tray in the oven for 5 – 10 mins, so that the tray and the fat are piping hot.
Meanwhile in a hot pan brown the halved sausages
Remove hot fat tray from the oven and spoon in the batter mix from the fridge
Put half a sausage in the middle of each one
Decorate the tops with sliced onion and rosemary sprigs
Bake in the oven for 30 mins, and do not open the oven door until it is finished.
Remove and serve hot with onion relish, Dijon mustard and peas.
(P.S. if you want to make a traditional version using "normal" ingredients you would use 125g / (1cup) plain flour, salt, 300ml / (1 and1/4 cups) milk, and 2 large eggs in your batter in place of the rice flour, tapioca flour and xantham gum, hemp milk and egg replacer)
Ingredients for the onion relish
2 red onions
1 knob of butter
1 dash olive oil
Salt to taste
1 tablespoon light brown muscovado sugar
1 tablespoon red wine vinegar
Dijon mustard and peas for the plate garnish
1. Heat the butter and olive oil in a pan
2. Add the sliced red onions and sauté for about 5 mins until soft
3. Add the muscovado sugar and stir until dissolved
4. Add the red wine vinegar and cook for another couple of minutes
5. Add the salt seasoning and taste to check
6. Paint the Dijon mustard onto a plate using a meat basting brush
7. Decorate with peas
8. Serve with the onion relish and Toad in the Hole