This is a local version of the popular British Toad in a Hole recipe (sausages baked in an egg batter). It’s perfect for weekend breakfasts, perfect for the whole family.

Serves: 6 - 8

Ingredients

  • 4 x 250 ml (4 C) cake flour
  • 10 ml (2 t) salt
  • 
6 eggs
  • 
1 litre (4 C) milk
  • 30 ml (2 T) parsley, chopped
  • sunflower or olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, crushed
  • 1 small green pepper, diced
  • 1 small red pepper, diced
  • 2 x 300 g cans Bull Brand Corned Meat, sliced into thick strips

Method

  1. First make the batter: place the flour, salt, eggs, milk and parsley in a bowl and beat until smooth and without any lumps. Set aside to stand for 30 minutes.
  2. Meanwhile, heat a little oil in a large saucepan and add the onions, garlic and peppers and fry until soft. Add the can of Bull Brand Corned Meat and fry until slightly browned.
  3. Place the meat mixture in a greased oven-proof dish and pour over the batter. Bake in a preheated oven at 200°C for about 45 minutes, or until the batter is puffed and a knife, when inserted into the batter, comes out clean.
  4. Remove from the oven and serve with a tomato smoortjie.

Cooking Tip

For a quick meal: chop Bull Brand Corned Meat and fry with chopped onion, then add freshly chopped tomato, a can of baked beans and chutney to taste. Bring to the boil and cook for 10 minutes then serve with toast or crispy rolls.

This
recipe uses

Corned Meat Original 300 g
View Products
Corned Meat Original 300 g