Toad in the Hole

I had sausages that needed using so I made this and froze it, it was my first time making toad in the hole and it is easily adapted to gluten free by using gf flour and a tsp xanthum gum. This was really tasty and very simple, although i would recomend messing around a bit with the batter to get it right, my aunty did that part for me so i am unsur eof the exact quantities. i am also a little unsure of the temperatures as i got it out of a aga cookbook as i have an aga, but i happen to know that the aga is at 180 degrees c if that helps

• Ready In: 40 mins
• Serves: 4-5

Ingredients

• 8  large sausages
• 100  g flour
•  salt
• 2  eggs, lightly beaten
• 225  ml milk

Directions

1. pre-heat oven.
2. lightly grease small roasting tin and arrange the sausages in the bottom, cook in oven 10 minutes - i did it until they were nearly done just to be on the safe side.
3. meanwhile prepare batter.
4. measure flour into bowl, add a little salt and stir in the beaten egg and milk to give a smooth batter - i added more milk.
5. pour batter over the sausages and return to oven for 20-25 munites until the batter is well risen,crisp and golden brown.