Georgina Fuggle’s horseradish and tomato toad in the hole

Georgina Fuggle’s horseradish and tomato toad in the hole
  • Serves icon Serves 4
  • Time icon 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
Calories
654kcals
Fat
46.1g (14.5g saturated)
Protein
31.7g
Carbohydrates
28g (6.2g sugars)
Fibre
2g
Salt
3.9g

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

  1. 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.
  2. Drizzle vegetable oil in a 30cm x 25cm x 6cm deep roasting tray and heat in the oven for 5 minutes.
  3. 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.
  4. 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.

Recipe By

Georgina Fuggle

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