Save to your scrapbook
Spelt toad-in-the-hole with leek gravy
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This fluffy Yorkshire pud works in one big dish, too.
• 125g white spelt flour
• 2 eggs, beaten
• 220ml whole milk
• 25g pack chives, chopped
• 1 red onion, finely sliced
• 3 garlic cloves, crushed
• 2 tsp wholegrain mustard
• 1 tsp honey (or sugar)
• 300ml fresh chicken stock
1. Preheat the oven to its highest setting. Fry the sausages in ½ tbsp oil in a pan over a medium heat for 8-10 minutes. Divide them between 3 small ovenproof dishes. Slice 2 leeks into 1.5cm rounds, add to the dishes with ½ tbsp oil in each and set on a baking tray.
2. Meanwhile, make the batter. Whisk together the spelt flour, eggs and ½ the milk until smooth; season. Gradually beat in the remaining milk and most of the chives. Cover and set aside.
3. Put the dishes in the oven for 5 minutes, then carefully divide the batter between them. Reduce the heat to 220˚C, gas mark 7, and cook for 20-25 minutes, until golden and puffed.
4. Meanwhile, finely slice the remaining leek and add, with the onion, to the frying pan. Cook over a medium heat for 10-15 minutes, until caramelised. Add the garlic, mustard and honey; cook for 2-3 minutes. Raise the heat, add the stock and boil, stirring, for 6-8 minutes, until thick; season. Serve with the toad-in-the-hole, scattered with the remaining chives.
Typical values per serving:
This recipe was first published in January 2016.