Bacon Batter

This recipe comes from May Byron's 1918 cookbook. It seems quite unusual as it as has all sorts of nice things we've got used to replacing - egg, milk and flour! Gordon gives this verdict:

'Not sure what a ‘sound’ mushroom is (could be a typo for ‘round’) but, whatever it means, this is absolutely delicious. The batter mix turns it into something resembling the batter in toad in the hole. I altered this recipe slightly for the example in the picture, I used large sliced portobello mushrooms (one mushroom per layer) and a red onion instead.' 

  • Mushrooms
  • Minced sage
  • Finely sliced onion
  • 4 rashers bacon
  • 1 egg
  • 4 oz plain flour
  • 1 cup milk
  1. Have 12 sound mushrooms cleaned and trimmed

  2. Place in a deep pie-dish and strew with minced sage, onion, salt and pepper

  3. Lay 2 rashers of bacon on these; repeat with a second layer

  4. Have ready a batter made with one egg, 4 oz flour, salt to taste and one cup of milk

  5. Pour this in and bake for one hour at approximately 170 degrees