Goats' dairy toad in the hole
50 min
A delicious take on this traditional classic made using St Helen's Farm goats' dairy products. Serve with buttery mashed potato made with goats’ butter and milk and some rich gravy.
3 people made this
Ingredients
Serves: 4
- 3 free range eggs
- 125g plain flour
- 150ml St Helen's Farm® goats' milk
- 100ml cold water
- 1 tablespoon whole grain mustard
- salt and freshly milled black pepper
- 8 good quality pork sausages
- 3 tablespoons olive oil
- 2 red onions
- 2 flat mushrooms, thickly sliced
- 3 tablespoons beef dripping
- 2 rosemary sprigs, leaves only
- 100g St Helen's Farm® goats' cheese, crumbled
Method
Prep:20min ›
Cook:30min ›
Ready in:50min
- Preheat the oven to 220 C / Gas 7.
- Whisk together the eggs, flour, goats’ milk, water and mustard and season with salt and milled pepper until you have the consistency of double cream without any lumps. Leave to rest for 15 minutes in a jug.
- Cook the sausages in a little olive oil until nicely browned. Remove from the pan.
- Add the onions and cook until browned and soft and do the same with the mushrooms.
- Place the beef dripping into a medium sized roasting tray or a large ovenproof frying pan until smoking hot.
- Remove from the oven and add the sausages, onion, mushrooms and rosemary. Pour over the batter and top with the goats’ cheese.
- Bake until puffed up and golden in colour, 25 to 30 minutes.
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