Toad in the pudding

Toad in the pudding

Toad in the pudding

Serves:  4-6

Cooking time:  About 30 minutes

Oven temperature:  Gas Mark 4, 180ºC, 350ºF             

 

 

INGREDIENTS:

454g  (1lb)  Pork chipolata sausages

6 Thick slices bread, hand cut

Softened butter for buttering

1 Onion, sliced

2 Cloves garlic, chopped

4 Eggs, lightly beaten

450ml  (¾pt)  Milk

2 x 15mlsp  (2tbsp)  Fresh chives, chopped

1 x 5mlsp  (1tsp)  English mustard

1 x 5mlsp  (1tsp)  Wholegrain mustard

 

                        

METHOD:

Preheat oven to Gas Mark 4, 180ºC, 350ºF.

Lightly butter each slice of bread and cut in half diagonally.

Stack/place pieces of bread into a large shallow (lasagne style) ovenproof dish.  Place sausages in between the bread slices.  Scatter with onion slices and garlic.

In a large jug mix together the eggs, milk, chives and mustards.  Pour the egg mixture evenly over the bread slices.

Place in preheated oven for about 30 minutes until the eggy bottom is fluffy and set, and the top crust bread slices are crispy and golden. 

Serve with seasonal vegetables or baked beans!!

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