Gaynor's Yorkshire kitchen: Tykes toad in the hole
We’re heading back to Gaynor’s Yorkshire kitchen, as she shares her grandfather’s favourite dish - Toad In The Hole.
6 - 8 Masham or Pork & herb sausages
115g Plain flour
225ml Whole milk
60ml Ale or beer
3 Large eggs
2 tbsp Thyme
Salt & pepper to season
1 Onion, chopped
3 Garlic cloves, chopped
Knob of beef dripping
250ml Beef stock (fresh if possible)
1 tbsp Agave syrup
¼ Cucumber, finely sliced
2 Pickled onion or shallot, finely sliced
1 tbsp Pickle vinegar or malt vinegar
1. Pre heat oven to 200c.
2. Add approx. 1cm deep (once melted) of beef dripping into medium size roasting tin and place into the oven for 10 minutes.
3. In a frying pan add some beef dripping and brown the sausages.
4. To make the pudding batter, place the flour, milk, beer, eggs, thyme, S&P into a blender and combine until smooth.
5. Transfer the browned sausages to the tin with the hot beef dripping. Carefully, pour the batter over the sausages and cook for 45 minutes or until raised and golden brown.
6. For the gravy, heat some beef dripping in a frying pan and gently brown the onion. Add the garlic and stir until cooked. Pour in the beer and stock and bring to a boil and simmer until reduced slightly. Add the Agave syrup to sweeten.
7. For my Nanna’s pickle, in a bowl combine the cucumber, onion and vinegar together.