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Cumberland Toad in the Hole with Smoky Beans

Ingredients

  • Cumberland sausage ring
  • 200g smoked bacon lardons
  • 1 red onion, diced
  • 1 garlic clove, chopped
  • Half a green pepper, diced
  • 8 cherry tomatoes, diced
  • 1 tbsp smoked paprika
  • 1 tsp peri peri sauce
  • 1 tsbp Worcestershire sauce
  • 1 tbsp American style mustard
  • 400g tin baked beans
  • Batter:
  • 100g plain flour
  • 85ml milk
  • 85ml pale, local ale
  • 3 eggs
  • Pinch baking powder
  • Pinch salt
  • 0 : 60

    Start by making the smoky beans.

    Pre-heat the BBQ with a saucepan over the pot stand. Add a little oil along with the bacon lardons. Fry for a minute or two before adding the onion, garlic, green pepper and tomatoes. Cook for a few minutes to soften then add the paprika, peri peri, Worcestershire sauce, mustard and the baked beans. Stir well and cook on a low heat for 5 minutes until bubbling. Remove from the heat and cover to keep warm.

    Add the paella pan to the BBQ and then add the sausage with a splash of oil. Cook for about 20 minutes to brown the sausage with the lid on.

    Combine all the batter ingredients in a jug, whisk well then pour the batter in to the dish around the sausage, replace the lid on the BBQ and cook for 30-35 minutes.

    Once ready, top with the smoky beans and serve.