Ingredients (Serves 4)
- 150g/5oz plain white flour
- 4 free-range eggs, lightly beaten
- 150ml/1/4pt whole milk
- 2 tbsp olive oil
- 8 Cumberland sausages
- 1 large tomato, sliced
- 6 field mushrooms, sliced
- 2 tbsp finely chopped parsley
Place the flour in mixing bowl, make a well in the centre and pour in the eggs with a little of the milk. Beat well, bringing the flour into the centre and adding the remaining milk as you go, until you have a smooth batter.
Leave it to rest (you can prepare the batter at least 2 hours ahead).
Preheat the oven to 170ºC, 325°F, Gas 3.
Heat the oil in a non-stick frying pan over a medium heat and cook the sausages until browned all over. Pour any fat from the pan into a roasting tin.
Place the sausages on a rack over the roasting tin and cook in the oven for 10 minutes.
Lift off the rack and sausages. Increase the oven temperature to 200ºC, 400°F, Gas 6. Lay the tomato and mushroom slices in the tin and roast for 5 minutes.
Stir the parsley into the batter.
Arrange the sausages on top of the mushroom and tomato then pour over the batter. Bake for 30-40 minutes, until the batter is well-risen and golden.
