Lactose-Free Christmas Toad in the Hole
Bring a festive twist to a classic British favourite with this Lactose-Free Christmas Toad in the Hole. Loaded with pigs in blankets, golden stuffing balls, and seasonal vegetables, this dish pairs all the cosy comfort of a traditional toad in the hole with the rich flavours of a Christmas dinner. Finished with a silky lactose-free onion gravy and a spoonful of cranberry sauce, it’s the perfect centrepiece for a relaxed holiday meal that everyone can enjoy.
Lactose-Free Christmas Toad in the Hole
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Category
Festive
Cuisine
British
Servings
4
Prep Time
20 minutes
Cook Time
50 minutes
Calories
890
This Lactose-Free Christmas Toad in the Hole brings festive cheer to a much-loved classic. Juicy pigs in blankets, golden stuffing balls and seasonal vegetables roast together before being wrapped in a light, crisp Yorkshire-style batter made with lactose-free milk. Served with a rich onion gravy and a spoonful of cranberry sauce, it’s a comforting, flavour-packed dish that captures all the best parts of Christmas dinner in one hearty bake. Perfect for holiday gatherings or a cosy winter meal everyone can enjoy.
Ingredients
For the batter
-
175g plain flour, sifted
- 4 large free-range eggs
-
300ml lactose-free whole milk
- 2 tsp Dijon mustard
- Salt and freshly ground black pepper
For the tray bake
- 6 rashers smoked streaky bacon
- 12 chipolata sausages
- 4 tbsp sunflower or vegetable oil
- 2 onions, peeled and cut into wedges
-
200g sage and onion stuffing, rolled into 8 balls
-
200g Brussels sprouts, trimmed
- 2 small–medium leeks, sliced 1–2cm thick
For the lactose-free gravy
- 25g lactose-free butter
- 1 tbsp olive oil
- 2 onions, sliced
- 1 tsp chopped thyme leaves
- 1 tbsp plain flour
- 500ml good-quality chicken stock
-
2tbsp Worcestershire sauce
- Salt and freshly ground black pepper
Directions
Preheat the oven to 200C Fan/Gas 7.
Sift the flour into a large bowl and make a well. Whisk together the eggs and lactose-free milk, then pour into the flour. Whisk to a smooth batter.
Add Dijon mustard and season well. Set aside to rest while you prepare everything else.
Stretch each rasher of bacon to lengthen it slightly. Cut each rasher in half and wrap a piece around each chipolata.
Heat 2 tbsp oil in a large roasting tin. Add pigs in blankets, onion wedges and stuffing balls. Roast for 20 minutes until beginning to turn golden.
Whilst the Pigs in Blankets are cooking prepare the Gravy by heating the lactose-free butter and olive oil in a frying pan.
Add the sliced onions and thyme. Cook over medium heat until soft and lightly browned. Stir in the flour and cook for 30 seconds. Gradually add the chicken stock, stirring constantly. Bring to the boil, then reduce to a gentle simmer for 10 minutes. Stir in Worcestershire sauce and season well. Set aside.
After 20 minutes of roasting, add sprouts and leeks to the tin. Drizzle with the remaining 2 tbsp oil. Roast for another 5 minutes until the vegetables start to soften.
Working quickly, remove the tin from the oven. Pour the batter evenly around the sausages, stuffing and vegetables. Return the tin to the oven. Bake for 20–25 minutes, until the batter is puffed, crisp and golden.
Plate up the Christmas toad in the hole with the rich lactose-free onion gravy and a spoonful of cranberry sauce.
Recipe Note
Resting the batter: Letting the Yorkshire pudding batter rest for at least 15–20 minutes helps it rise better in the oven.
Sausage options: Choose high-quality chipolatas for best flavour. You can swap for turkey or chicken sausages for a leaner option.
Vegetable variations: Brussels sprouts and leeks are classic, but you can add parsnips, carrots, or chestnuts for extra festive flavour.
Nutrition
Nutrition
- Serving Size
- per serving
- per serving
- Calories
- 890
- Carbs
- 63 grams
- 21%
- Protein
- 42 grams
- 84%
- Fat
- 7 grams
- 28%
- Sugar
- 12 grams
- 13%
- Fiber
- 7 grams
- 28%
