Low FODMAP Toad in the Hole with Yorkshire Batter
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Learn more →Ingredients
4 servings
For the batter
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp salt
- ¼ tsp black pepper
- 3 large eggs
- 1 cup whole milk
- ½ cup water
- 1 tsp fresh thyme leaves
For the tin
- 8 pork sausages (about 1.5 lb total)
- 2 tbsp beef dripping or lard
Instructions
- 1
Make the batter at least 30 minutes before baking (up to 2 hours ahead). Whisk the flour, salt, and pepper together in a large mixing bowl. Make a well in the centre, crack in the eggs, and whisk from the centre outward, gradually drawing in the flour. Pour in the milk and water in a steady stream, whisking constantly, until the batter is completely smooth and the consistency of single cream with no lumps. Stir in the thyme leaves. Cover and rest at room temperature for at least 30 minutes.
- 2
Preheat the oven to 425°F (220°C). Add the beef dripping to a 9×13-inch roasting tin and place it on the middle rack of the oven for 5 minutes, until the fat is shimmering and just beginning to smoke.
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