Breakfast Toad in the Hole | Nigel Slater

1. Make a batter by lightly beating together the eggs, flour, milk, grain mustard and a little salt and pepper. When the batter is smooth, set aside.
2. Tear or cut the sausages into large chunks. Warm a little oil or dripping in a frying pan, add the sausages and let them brown lightly. Slice the bacon into short lengths and add to the sausages until they are pale in colour. Lift the sausage and bacon out of the pan and set them aside.
3. Set the oven at 230°C / 450°F / gas mark 8.
4. Add 100g of chestnut mushrooms to the same pan. Fry until the mushrooms are soft and tender then crumble over the black pudding. Continue cooking for a couple of minutes then add to the bacon and sausage.
5. Tip the bacon, sausage, mushrooms and black pudding into a roasting tin or baking dish with a couple of tablespoons of oil or lard, then heat in the oven until the fat is almost smoking. Pour the batter into the pan and slide straight back into the oven. Let the batter bake for 10 minutes then turn the heat down to 200°C / 400°F / gas mark 4 and continue cooking for a further 20 minutes until risen and puffed up.

To Serve:
Simply plate up a portion!