Toad In The Hole With Kefir, Honey And Mustard Sauce

Autumn
Family Meals

1 hr 20 mins
Serves 4
Beginner

Let’s elevate the beloved British classic. This toad-in-the-hole delivers all the comfort you’d expect –perfectly cooked sausages, surrounded by golden Yorkshire pudding and paired with a twist: a smooth kefir dipping sauce brightened with honey and mustard. It’s comfort cooking at its finest, and just what you need when the evening turns cool.

Ingredients

250ml of Yeo Valley Organic Semi-Skimmed Milk
3 large eggs
130g plain flour
A pinch of salt
8 sausages
2 tbsp olive oil
1 packet of cherry tomatoes

Honey and mustard kefir:

1 tsp honey
1 tsp whole-grain mustard
4 tbsp Yeo Valley Organic Natural Kefir

Method

Preheat your oven to 200°C
In a bowl, mix the flour and salt. Make a well in the middle and add the eggs. Stir to combine, then slowly add the milk while continuing to mix until the batter has a consistency like double cream. Cover and refrigerate the batter for a few hours or overnight.
Drizzle 2 tablespoons of olive oil into a baking tray and place it in the preheated oven for a few minutes to heat up. Once hot, carefully add the sausages to the tray and toss to coat them in the oil. Bake for 10-15 minutes until the sausages are golden.
After 10-15 minutes, add the tomatoes to the tray with the sausages. Pour the batter around the sausages and tomatoes. Return the tray to the oven and bake for another 30 minutes, until the batter has risen, and everything has a lovely golden colour. Avoid opening the oven door too much, as this can cause the batter to deflate.
While the toad in the hole is baking, make the sauce by mixing the kefir, honey, and mustard in a bowl.
Serve the toad in the hole with buttery greens and the kefir sauce on the side.

Bank Yeokens