50 mins
+ waiting
Cumberland and Gorgonzola Toad in the Hole
Recipe by Graham
Cumberland and Gorgonzola Toad in the Hole ups the standards from normal Toad in the Hole! Though I recommend using Cumberland sausages, it may be that you can't get these delightful creatures, so simply use your favourite sausage. When we are on the Isle of Man, we use some excellent sausages made by Tommy Campbell, our favourite butcher, which contain his secret mix of spices plus chopped scallions (spring onions).
Same think with the cheese - if Gorgonzola is not readily available, you can use any decent blue cheese like Roquefort or Blue Stilton.
Cullen Skink (Haddock, Potato & Leek Soup) 
Curried Cod Quiche Ingredients for Cumberland and Gorgonzola Toad in the Hole
Currently displaying quantities in US Imperial Measurements
How to Cook Cumberland and Gorgonzola Toad in the Hole
- Sift the flour and salt through a sieve (strainer) into a mixing bowl and make an indent in the centre. Break the egg into the indent and stir in half of the milk, gradually working the flour down from the sides. Beat this mixture vigorously until it is smooth and bubbly, then stir in the remainder of the milk. Rest the mix for at least 30 minutes. While it's resting, preheat your oven to very hot (Mk 9 - 475ºF - 240ºC).
- Meanwhile, peel and slice the onion, roughly crumble the Gorgonzola and roughly chop the rosemary. Pour enough oil to cover the base of a large roasting tin or oven-proof dish. Heat in the oven and then add the sausages, red onion and lardons and cook until browned and the oil is smoking hot (no more than 5-10 minutes).
- Remove the tin from the oven and, as quickly as possible, pour the batter mix around the sausages. Dot the whole thing with the crumbled Gorgonzola and chopped rosemary then carefully return the whole dish to the oven and cook for 25-30 minutes until risen, crisp and golden. (If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.) Serve immediately with Colcannon and a glass of beer or cider.
GRAHAM'S HOT TIP:
Don't be tempted to open the oven door while the dish is cooking, as this will prevent the batter from rising to its full potential.
Reviews of Cumberland and Gorgonzola Toad in the Hole
 March 05 2015This is why I like your site. You don't just give complicated up-market politically correct recipes, you give us the basics too, and this one is so politically correct, there's probably a law against it! Excellent recipe. Loved it. Geoff (6 reviews) |
November 09 2014 Another delicious recipe!! We loved it! I rarely if ever feel the need to alter your recipes, and this was no exception. Perfect just how it is! Thank you! ..and that comes from the whole extended family. gina (9 reviews) |
 July 17 2014Comfort food to me is Toad in the Hole. With the lardons and cheese, this really does go up a level to comfort food plus some extra comfort (and definitely with onion gravy and mashed potato!). My hubby just about died of happiness when I made this for dinner tonight. Easy, yummy and filling. Extra rich comfort food for sure. By the way, to stop Yorkshire Pudding from sticking to the roasting dish you should always use the same dish and never wash it with soap. If you wash the pan with soap it will stick, so just a good rinse then put it away dry. Also be sure to use a metal baking tray. I have one that I keep just to do Yorkshire Puds in. SueCrewe (4 reviews) |
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| April 10 2013 A classic English toad in the hole - PLUS SOME! From experience, I know how important it is to get the oil really hot and smoking before adding the batter (generally considered to be an essential component to any successful Toad in the Hole recipe), so I liked the idea of using that heating time to quickly brown the sausages - makes sense. Also good thinking to serve with Colcannon (or Champ), an onion gravy is also essential for me and my gang! me. As for the cutting and sharing the spoils, I'd suggest that everyone gets a whole sausage (or two) and then you fight over the remainder. In my family we have two people who liked just the crispy bits, one who just likes the soggy bits and then me who finds it all good! This is a great keeper recipe. Ida (7 reviews) |
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