The season is changing and its definitely time to start bringing out the comfort food. The only trouble is that most of them are loaded up with dairy products – I can’t quite conjure up a dairy free macaroni cheese (please PLEASE let her be able to eat soya soon so we can have fake cheese!) but I can give you dairy free toad in the hole.
What is not to love about toad in the hole – sausages with crispy yet puffy pudding around them. Serve up with lots of gravy, preferably with lots of onions in to ward off colds*. Do be careful though, the cheap Bisto is fine and dairy free but the smarter versions can contain milk products – check the label to avoid nasty complications.
Dairy free toad in the hole
Feeds 2 hungry small children and 2 adults**
115g plain flour
115ml oat milk topped up with 75ml water
If you are of the camp that reckons that batter needs to rest then make it at the start and let it settle whilst you cook the sausages. If not, make it whilst the sausages cook – I can’t say that I’ve seen big differences using either method.
Measure out the flour into a mixing bowl. In a jug measure out the oat milk and water. Break the 2 eggs into the liquids and beat with a fork. Using a whisk then gradually stir the egg/milk mix into the flour.
Top tip – to avoid your pan moving around the work surface pop it onto a tea towel and it’ll stay in one place.
Grill or fry the sausages to brown them all over but don’t cook them to totally crispy (this avoids slimy sausages which are a big no-no at our house).
Meanwhile heat the oven to 220 degrees C (or use the top oven of an Aga). Whilst you cook the sausages pop a metal ovenproof dish into the oven with a generous splash of oil to heat up the pan and oil.
When the sausages are cooked, take out the hot pan, pop in the sausages and pour in the batter. Swirl the pan gently to distribute the mix and move the sausages back if they’ve all ended up down one end or you’ll end up with fights over who gets sausages and pudding.
Leave to rise for 20-25 minutes or until golden brown.
Serve up with onion gravy and roasted vegetables or red cabbage and wait for a pile of empty plates!
Serving alternative – I often make separate toads and holes if we have lots of people coming over, it makes it easier to vary numbers and deal with anyone who is more or less keen on the various parts. It also means you can have very crispy sausages if your family are that way inclined.
* the best cheat ever is to have a jar of roasted onions in the fridge and just add a spoonful to normal gravy – tastes brilliant and nothing like the work of roasting up your own onions
** here are the half and double quantities if you want to feed more or less
60g plain flour
60ml oat milk topped up with 40ml water
225g plain flour
225ml oat milk topped up with 150ml water