GeoffandWendy Posted January 29, 2015 Share Posted January 29, 2015 Ingredients. Serves 2. 1 ring of Cumberland Sausage, or 6 Cumberland/ Lincolnshire Sausages. 1 medium sized onion 1 Packet of Auntie Bessies Yorkshire Pudding Mix, or similar. 1 Tin of Baked Beans. 1 egg Half a cup of milk/water according to your preference Method. Peel, slice and chop up the onion Lightly pre fry the sausages with the onion Then place in a suitably sized round casserole dish Mix the Yorkshire pudding mix with 1 egg and sufficient milk/water to form the batter mix Pour the mix over the sausages and onion and heat in a hot oven (gas mark 5) until the Yorkshire rises. (approx 30 minutes) Open tin of beans using tin opener (avoid Robin's method of screwdriver ) then heat in the microwave for three to four minutes. Serve the cooked sausages and Yorkshire on a plate, pour over the beans and enjoy. You can use any kind of sausage, but I prefer Cumberland or Lincolnshire. Quote Link to comment Share on other sites More sharing options...
Hylander Posted January 29, 2015 Share Posted January 29, 2015 Thank you. I would need to cook on between 6 and 7 to get the batter to rise in my boat oven. The beans would have to be heated on the gas ring but all doable. Well done and would make a nice change. I know I am going back many moons to the 50s, but in Bahrain Mum used to buy tinned sausages, not hot dogs things, but proper sausages. Pity you cannot get them now, they would have been a jolly good stand by for the boat. Quote Link to comment Share on other sites More sharing options...
GeoffandWendy Posted January 29, 2015 Author Share Posted January 29, 2015 Thank you Highlander, I understand about having to cook on 6 or 7 (depending on type of oven) but a pack of fresh sausages, will keep in the fridge for four or five days. Not keen on tinned hot dog sausages, they seem rubbery and taste synthetic. Quote Link to comment Share on other sites More sharing options...
grendel Posted January 29, 2015 Share Posted January 29, 2015 Thank you Highlander, I understand about having to cook on 6 or 7 (depending on type of oven) but a pack of fresh sausages, will keep in the fridge for four or five days. Not keen on tinned hot dog sausages, they seem rubbery and taste synthetic. Plus its always very tricky getting the hotdog sausages out of the tin... Grendel 1 Quote Link to comment Share on other sites More sharing options...
GeoffandWendy Posted January 29, 2015 Author Share Posted January 29, 2015 Plus its always very tricky getting the hotdog sausages out of the tin... Grendel Like it Grendel Quote Link to comment Share on other sites More sharing options...
grendel Posted January 29, 2015 Share Posted January 29, 2015 my mum used to do me a big yorkshire pudding in an old saucepan, it would always sink in the middle, then a tin of beans and sausages was heated up and put in the middle. yum Grendel Quote Link to comment Share on other sites More sharing options...
donnygeoff Posted January 29, 2015 Share Posted January 29, 2015 mmmmmmm hole in the toad..... is that like chips and fish..... Quote Link to comment Share on other sites More sharing options...
Hylander Posted January 30, 2015 Share Posted January 30, 2015 You cant beat a good rib sticking meal. Sorry but I refuse to live on a lettuce leaf. Quote Link to comment Share on other sites More sharing options...
MauriceMynah Posted January 30, 2015 Share Posted January 30, 2015 Mal, A million rabbits can't be wrong, but then again, you and I haven't got Mexomatosis. Quote Link to comment Share on other sites More sharing options...
Hylander Posted January 30, 2015 Share Posted January 30, 2015 I love Rabbit stew. 1 Quote Link to comment Share on other sites More sharing options...
GeoffandWendy Posted January 30, 2015 Author Share Posted January 30, 2015 mmmmmmm hole in the toad..... is that like chips and fish..... Yes it is, also like keak and stidney pudding. 1 Quote Link to comment Share on other sites More sharing options...
donnygeoff Posted January 30, 2015 Share Posted January 30, 2015 I like Kate and Sidney pudding Quote Link to comment Share on other sites More sharing options...
grendel Posted January 30, 2015 Share Posted January 30, 2015 it was always called Snake and Pygmy pudding in our house. Grendel Quote Link to comment Share on other sites More sharing options...
BroadScot Posted January 30, 2015 Share Posted January 30, 2015 You can keep yer Kidney, its all you can taste in the gravy....yuk! Now a guid Steak Pie wi a flakey pastry topping, now yer talking yummy! Iain, Quote Link to comment Share on other sites More sharing options...
donnygeoff Posted January 30, 2015 Share Posted January 30, 2015 On pies served like that I find the bottom "pastry" to be a little too hard to swallow... A proper pie has a pastry bottom as well, not a dish....... Before I order a pie when out I always ask, is it a proper pie or a stew in a dish with a pastry lid.... Quote Link to comment Share on other sites More sharing options...
BroadScot Posted January 30, 2015 Share Posted January 30, 2015 That Geoff is the Scots version, sometimes with beef links in it also. It will probaly make Eric homesick Why waste all that expense with a stodgy pastry base? Iain. 1 Quote Link to comment Share on other sites More sharing options...
clive Posted January 30, 2015 Share Posted January 30, 2015 Toad in the hole to me is sausages part cooked then yorky pud mix poured in a square tin add the sausages so that when the puds cooked so are the sausages then serve with mash and 3 veg and lashings of gravy Kathy cooks it regular on board Dungraftin. Clive Quote Link to comment Share on other sites More sharing options...
GeoffandWendy Posted January 31, 2015 Author Share Posted January 31, 2015 My version Clive is just the same, but without the 3 veg, mash and gravy. Just something a bit different for a quick meal. Quote Link to comment Share on other sites More sharing options...
SPEEDTRIPLE Posted January 31, 2015 Share Posted January 31, 2015 Toad in the hole to me is sausages part cooked then yorky pud mix poured in a square tin add the sausages so that when the puds cooked so are the sausages then serve with mash and 3 veg and lashings of gravy Kathy cooks it regular on board Dungraftin. Clive So, it`s all round clives boat for dinner then lol. Clive, i did`nt realise your boat was dungraftin, i think we saw you aflooat last year, possibly late October?, we were on Lightning on the southern rivers when it all flooded. Quote Link to comment Share on other sites More sharing options...
SEAMASTER Posted January 19, 2017 Share Posted January 19, 2017 Defo give this a go with the toad and hole with beans. Quote Link to comment Share on other sites More sharing options...
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