Toad in the hole with gorgonzola

This winter warmer dish is delicious and perfect for those cold nights.

Toad in the hole

Serves: 4

Ingredients:

8 Cumberland sausages
1/2 red onion, sliced
150g smoked bacon lardons
125g Gorgonzola piccante, roughly crumbled
2 tbsp rosemary, roughly chopped
Sunflower or vegetable oil

Batter:
3 large eggs
110g plain flour
280ml whole milk

Method:

• Preheat the oven to its highest setting (250oC)
• Blend together all the ingredients for the batter and rest for at least 30 minutes
• Meanwhile, pour enough oil to cover the base of a large roasting tin or oven-proof dish. Heat in the oven and then add the sausages, red onion and lardons. Cook until browned and the oil is smoking hot once again
• Remove from the oven and as quickly as possible, pour the batter mix around the sausages and dot over the Gorgonzola and rosemary. Carefully return to the oven and cook for 25-30 minutes until risen, crisp and golden

 

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