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Cumberland and Gorgonzola Toad in the Hole

Ready in 50 mins + waiting

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.

Preparation Time

10 Minutes + waiting

Cooking Time

40 Minutes

Ingredients for Cumberland and Gorgonzola Toad in the Hole

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Currently displaying quantities in US Imperial Measurements

To serve 4:

8 Cumberland sausages
1 small red onion
6 oz smoked bacon lardons
4 oz Gorgonzola piccante
2 tablespoons rosemary
  Sunflower or vegetable oil
FOR THE BATTER
3 large eggs
4 oz plain flour (all-purpose flour)
½ pint milk
  pinch salt

How to Cook Cumberland and Gorgonzola Toad in the Hole

  1. 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).
  2. 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).
  3. 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.