Cumberland toad in the hole

Method

1. For the batter: put the flour in mixing bowl, make a well in the centre and pour in the eggs with a little milk. Stir, gradually bringing flour into the centre and adding the remaining milk as you go, until you have a smooth batter. Set aside for 2 hours to rest.

2. Preheat the oven to 170C/gas 3.

3. For the filling: heat the olive oil in a large non-stick frying pan over a medium heat. Add the sausages and cook until brown on all sides. Pour any fat from the pan into a roasting tin, place the sausages on a rack over the tin and cook in the oven for 10 minutes.

4. Take the rack and sausages off the roasting tin, increase the oven temperature to 200C/gas 6. Lay the tomato and mushroom slices in the roasting tin and cook for 5 minutes.

5. Add the chopped parsley to the batter mix. Put the sausages on top of the mushroom and tomato slices and pour over the batter. Return to the oven and cook for 30-40 minutes until the batter is well risen and golden.

Comments                        add a comment

my children have never liked toad in the hole but when i saw this one on telly i came on here got the recipe and cooked it and they surprised me as they ate the whole lot and enjoyed it as much as i did

Ingredients

For the batter

150g plain white Flour
4 free range Eggs, lightly beaten
150ml whole Milk
2 tbsp Parsley, finely chopped

For the filling

2 tbsp Olive oil
8 Cumberland sausages
1 large tomato, sliced
6 medium field Mushrooms, sliced

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