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Toad in the Hole

Serves 4

12 pork sausages, about 2oz each
1 proper, imperial pint (20 fl.oz) milk
8 oz plain flour
2 eggs (European size 3 or equivalent)
oil or lard for roasting

Blend together the milk, flour, eggs and salt to make a batter. If
possible, let this stand for half an hour or so before continuing.
Preheat the oven to 220 degrees C (425 degrees F, gas mark 8). Lay
the sausages in a large oblong roasting tin, oiled if not non-stick,
and cook in the oven until they have produced a thin layer of fat
- about 10 minutes. (If the sausages are very lean, you may need
to add a little oil or lard to help them along.)

When the fat in the tin is very hot, remove the tin from the oven
and pour the batter between the sausages, taking care not to cover
them completely. Return the tin to the top shelf of the oven and
cook for a further 20 to 40 minutes (this will depend on the depth
of the batter in your tin), until the batter is risen and deep
golden-brown on top and is beginning to shrink from the sides of
the tin. Serve immediately, with mashed potatoes and baked beans.


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1 of 2 people found the following review helpful:
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English cooking, November 18, 2005 - 07:02 AM
Reviewer: Anonymous from UK
after making this dish I had the most warm and excellent feeling with it taking me back to those days where mother would cook and we'd all sit in a cold house and eat toad in the hole. The cold was creeping in as mother brought out the best and most hearty dishes out from the oven and we all sat down to watcj out black and white tv.

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