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Dietary Specials - Gluten Free - it's my choice

mini toad in the hole

Super as a main meal or party idea

Ingredients

140ml (¼ pint) water
50g (2oz) butter
65g (2½oz) Dietary Specials White Mix
2 medium eggs, well beaten
12 chipolata gluten-free sausages (cut larger fatter sausages into 3).
12 individual deep pudding tins (2 x 6 muffin tins), well greased

Method

1. Gently heat water and spread in saucepan until spread is melted and water is boiling.
2. Remove from heat and add the Dietary Specials White Mix, stirring briskly until mixture forms soft ball in pan.
3. Cool slightly before gradually beating in the eggs, until mixture is smooth and firm enough to stand in soft peaks.
4. Divide paste equally between prepared tins.
5. Using back of a spoon evenly spread paste in tins, slightly hollowing centres.
6. Place sausages in hollow and bake in preheated oven for 20-25 mins until well risen and golden.
7. Serve immediately.

Tip: If freezing, open freeze individually then store in polybags. Reheat in hot oven as above for 5-8 mins.