Saturday, 11 August 2012
I cooked the toad in the hole served with avocado salad for myself. On reflection, that was just as well, Ann.
440g can Golden Circle Crushed Pineapple, 500g pork sausages, 8250g self raising flour, ½ tsp salt, ¼ tsp pepper, 2 eggs, ½ pint milk.
Drain syrup from pineapple. Prick sausages and fry lightly. Sift flour, salt and pepper into basin. Beat eggs in milk, add to flour, beating to make a smooth batter. Turn batter into a buttered casserole, top with the drained pineapple and arrange the sausages over the pineapple. Bake in hot oven (400°F) about 45minutes or just until batter is cooked. Serve hot garnished with parsley and tomato.