Lactose Free Toad in the Hole with an Italian Twist


  • 3 tbsp of sunflower or vegetable oil
  • 8 herby sausages (best quality you can get)

For the batter:

  • 2 eggs
  • 1 tbsp fennel seeds (crushed)
  • 2 sprigs of rosemary, leaves chopped
  • 200ml JUST MILK Lactose Free Milk
  • 1 tbsp Dijon mustard
  • 115g plain flour


  1. Preheat the oven to 200°C/gas mark 6. Mix all the batter ingredients in a large mixing bowl and season with salt and pepper. Whisk out all the lumps until you’re left with a double cream consistency. Set aside and allow to stand for 15 minutes
  2. Put the oil into a roasting tray add sausages toss and roast in oven for 15 minutes til starting to brown
  3. Pour in your batter and quickly return the tray to the oven
  4. Bake for 25-30 minutes until well risen and golden. Don’t open the door at any point even if you really want to just check, as it will let the heat out and the batter will drop and become soft and flat
  5. Serve with steamed veg and onion gravy for a fragrant, summery version of this comfort food favourite

Prep Time (minutes)

Cooking Time (minutes)






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