TOAD IN A HOLE WITH GRAVY

Recipes | September 29, 2017 | By

TOAD IN A HOLE WITH GRAVY
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Ingredients
  1. 3 Fry’s Braai-Style Sausages (frozen)
  2. 50g chickpea liquid/brine
  3. 50g flour
  4. 5ml baking powder
  5. 90ml almond milk
  6. Bisto gravy, to serve
  7. A small handful of rosemary, to serve
  8. Micro greens, to serve
Instructions
  1. Preheat the oven to 220°C.
  2. In a non-stick, medium-sized, 6-hole muffin tray, spray with non-stick spray, then add about a tbsp. of oil to each. Allow the muffin tray with the oil to heat up in the oven.
  3. Add a sausage half to each muffin hole and return to the oven.
  4. Meanwhile, beat the chickpea liquid/brine until stiff.
  5. In a separate bowl, sift the flour and baking powder twice, and then sift it into the beaten chickpea liquid/brine.
  6. Add the almond milk. Fold in the flour and almond milk.
  7. Working quickly, top each sausage with the batter and return it to the oven for about 15 - 20 minutes, until golden.
  8. Top with your favourite gravy and garnish with a sprig of rosemary and micro greens.
  9. Pour the sticky mixture into your potjie and place on a grid over the coals (low- medium heat) for 30 minutes.
  10. While it is cooking, make your sauce by boiling the coconut cream, margarine, sugar, water and vanilla essence together in a pot over high heat.
  11. As soon as your pudding is cooked, poke or cut lots of holes into the sponge with a fork/knife and pour the sauce mixture over. Return to the coals (very low heat) in order for the sauce to draw into the sponge.
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