Yum! I made gluten-free
Toad-in-the-Hole, a poor man's version of Roast Beef and Yorkshire Pudding (or so I'm told). It's a simple batter, almost like crepes, that gets poured over cooked chopped pork sausage. And having found it rather plain the first time, I added dried basil and shredded Australian cheddar cheese to the mix. Num!!!
![Chef :chef: :chef:](https://www.discusscooking.com/forums/images/smilies/chef.gif)
It was like an upside-down sausage pizza (without the sauce)!
And of course, served with an exquisite
Wine Curried Fruit that sends your blood sugar through the roof. But it's delicious!
(Oh, and lots of water and my probiotics to kick!)