Maltese Style Toad-in-the-Hole
Serves N/A
Prep Time mins
Cooking mins
Level low
Ingredients
- Ingredients for the batter:
- 100g Plain Flour
- 2 tsp Ground Cumin
- Eggs
- 150 ml Milk
- Ingredients for the toad filling:
- 4 halved Smoked Maltese sausages
- 3tsbp fried in olive oil Onions
- 6-8 in Brine Artichokes
- 2 tbsp Mayor Cherry Tomatoes
- 1 tbsp Vegetable Oil
- 1 tbsp Honey
- 2 tbsp Mayor BBQ Sauce
- 1 tbsp English Mustard
- 6-8 Rougly chopped Sundried Tomatoes
- 100g crumbled gbejna
Preheat oven to Gas Mark 7, 220°C, fan 200°C.
First make the batter. Put the flour and cumin in a bowl, add the eggs and slowly mix in the milk then beat until smooth.
Put the sausages in an ovenproof baking dish, scatter over the onions in olive oil, artichokes, canned cherry tomatoes and drizzle over the oil. Add the honey, brown sauce and mustard and give everything a stir. Roast for 15 minutes.
Remove the dish from the oven, add the sun-dried tomatoes and crumbled gbejniet, pour the batter over and around the sausages then return to the oven and cook for a further 35 minutes or until the sausages are cooked through and the batter is golden on top.
Serve the toad in the hole with the gravy or brown sauce.
Website link https://aceline.media/recipes/maltese-style-toad-in-the-hole/
