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Mini toads in the hole – gluten and dairy-free recipe

These cuties will become a firm favourite of the little ones and the grown-ups in the family. Made in bun tins, the texture of our mini toads in the hole is slightly more spongy than the usual batter and the combination of sausage, tomato and thyme is simply delicious. They are easy to eat as finger food, making them ideal for parties. We served these on Bonfire Night and the plateful was gone in minutes!

If you can’t find dairy and gluten-free mini cocktail sausages, use your usual brand of regular sized allergy-friendly sausages and cook them in the oven until they browned and almost cooked through, then cut them into small chunks.

Top tip – make sure the oil in the cups of the bun tin is really hot before adding the sausages, tomatoes and batter and pop them back in the oven quickly. This will ensure the batter rises really well.

Makes 12


  • 50g self-raising gluten-free flour
  • 1 egg
  • 75 ml almond milk
  • A few sprigs of fresh thyme, leaves stripped and chopped
  • Salt and freshly ground pepper
  • 1-2 tbsp olive oil
  • 36 dairy and gluten-free pork cocktail sausages
  • 12 cherry plum tomatoes, halved and at room temperature
  • 2 tbsp vegetable oil
mini toads in the hole stacked on a wooden board with tomatoes and thyme to garnish
We served Mini Toads In The Hole on Bonfire Night and the plateful was gone in minutes!


  1. Preheat the oven to 200°C/Gas mark 7. Prepare the bun tin by adding a few drops of vegetable oil to each of the 12 cups. Set aside.
  2. Sift the flour into a large bowl and make a well in the centre. Crack the egg into the well, add a splash of the milk and using a whisk, gradually begin to incorporate the flour from the sides.
  3. Add the milk in stages, combining the remaining flour from the sides, whisking to a lump-free batter with the consistency of double cream. Add more milk if the batter is still a little thick. Stir in the thyme and season well.
  4. Heat the olive oil in a large frying pan over a medium heat. Add the cocktail sausages and brown evenly for 5-7 minutes and keep warm.
  5. Place the prepared bun tin in the oven and heat for 5 minutes until the oil is just beginning to smoke.
  6. Remove from the oven and working quickly, add 3 sausages and 2 tomato halves to each cup, ¾ fill with the batter and return to the oven.
  7. Cook for 15-20 minutes until puffed up and golden brown.

As well as sharing our experience of bringing up an eczema child (and favourite allergy-friendly recipes), ScratchSleeves also manufacture and sell our unique stay-on scratch mitts and PJs for itchy babies, toddlers and children. We now stock sizes from 0-adult in a range of colours. Visit our webshop for more information.

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Written by:

Tess joined ScratchSleeves in 2016 and loves being able to help our little clients and other parents who are struggling.

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