Runner Bean and Bacon Batter Pudding

Serves 3 - 4

This is a sort of toad in the hole with beans and bacon instead of sausages. It's lovely comforting food, and since it needs no accompaniment, comforting for overworked cooks too.

225 ml (8 oz) runner beans, sliced

3 large eggs

100 g (4 oz) plain flour

450 ml (15 floz) milk

1 tsp sunflower oil

175 g (6 oz) streaky bacon

salt and pepper

1. Preheat the oven to Gas 6 (200°C) 400°F.

2. Boil the runner beans for 5 minutes in lightly salted water.

3. Beat the eggs and flour together and stir in the milk and oil gradually to make a smooth batter.

4. Season with pepper and a little salt, remembering the bacon is quite salty.

5. Grease a deep baking tin approximately 25 x 17 cm (10 x 7 inch) and place in the oven until hot.

6. Pour a thin layer of batter on the bottom of the tin and scatter the runner beans over.

7. Top with the remaining batter and finally the streaky bacon cut into short pieces.

8. Bake for 40 - 50 minutes, until crunchy and golden.