Tord in'thorl (Toad in the Hole) Yorkshire recipe you know.

sausages

🥗Healthier: chicken sausages

💰Cheaper: pork sausages

Chicken sausages are lower in fat.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is vegan and lower in cholesterol.

Start by making the batter for the Toad in the Hole, which will be refrigerated overnight.

In a large bowl, add 225 grams (8 ounces) of flour and 8 eggs. Whisk together until combined.

Pour in 1 pint of full fat milk and add a pinch of salt. Mix gently until smooth.

Add black pepper to taste and mix again to incorporate.

Cover the batter and place it in the fridge overnight.

The next day, preheat the oven to 200-220 degrees Celsius.

Brown the sausages in a pan, then remove them and set aside.

Add lard to a baking dish and place it in the oven until smoking hot.

Once the lard is hot, place the browned sausages back into the dish.

Pour the batter over the sausages and return the dish to the oven.

Bake for at least 30 minutes without opening the oven door.

After 30 minutes, open the oven door briefly to release moisture, then close it again and continue baking until puffed and golden brown.

While the batter is baking, prepare the onion gravy by cooking 3 sliced onions in lard until softened.

Add 2 cloves of sliced garlic and cook for a few more minutes.

Stir in 3 teaspoons of whole grain mustard and season with salt.

Add 3 teaspoons of Bisto powder and 1 OXO cube, then bring to a gentle boil.

Incorporate frozen peas into the gravy and keep warm until serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens