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Georgina Fuggle’s horseradish and tomato toad in the hole

Georgina Fuggle’s horseradish and tomato toad in the hole

Name: Georgina Fuggle’s horseradish and tomato toad in the hole
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 4
Cuisine: British recipes

Easy
August 2012

Easy
August 2012

Serves 4
Hands-on time 5 min, oven time 30 min

Georgina Fuggle’s wonderful twist on the classic toad in the hole sees sausages wrapped in bacon before being baked with sweet vine cherry tomatoes. It’s a real crowd-pleaser and always looks impressive once it’s puffed up in the oven.

Nutrition: per serving

Calories: 654kcals
Fat: 46.1g (14.5g saturated)
Protein: 31.7g
Carbohydrates: 28g (6.2g sugars)
Fibre: 2g
Salt: 3.9g

Nutrition: per serving

Calories: 654kcals
Fat: 46.1g (14.5g saturated)
Protein: 31.7g
Carbohydrates: 28g (6.2g sugars)
Fibre: 2g
Salt: 3.9g

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Ingredients

8 sausages
8 rashers of unsmoked streaky bacon
3 tbsp vegetable oil
100g plain flour
2 medium free-range eggs
1 tbsp grated horseradish
225ml semi-skimmed milk
200g cherry tomatoes

Ingredients

8 sausages
8 rashers of unsmoked streaky bacon
3 tbsp vegetable oil
100g plain flour
2 medium free-range eggs
1 tbsp grated horseradish
225ml semi-skimmed milk
200g cherry tomatoes

Method

Preheat the oven to 200°C/fan180°C/gas 6. Wrap the sausages in the rashers of unsmoked streaky bacon, then fry in a non-stick pan until browned.
Drizzle vegetable oil in a 30cm x 25cm x 6cm deep roasting tray and heat in the oven for 5 minutes.
Put the plain flour in a bowl, crack in the medium free-range eggs, then stir in the grated horseradish. Gradually beat in the semi-skimmed milk. Season.
Put the sausages into the hot roasting tray and pour over the batter. Top with cherry tomatoes on the vine and cook for 30 minutes until puffed and golden.

Method

Preheat the oven to 200°C/fan180°C/gas 6. Wrap the sausages in the rashers of unsmoked streaky bacon, then fry in a non-stick pan until browned.
Drizzle vegetable oil in a 30cm x 25cm x 6cm deep roasting tray and heat in the oven for 5 minutes.
Put the plain flour in a bowl, crack in the medium free-range eggs, then stir in the grated horseradish. Gradually beat in the semi-skimmed milk. Season.
Put the sausages into the hot roasting tray and pour over the batter. Top with cherry tomatoes on the vine and cook for 30 minutes until puffed and golden.