Saturday, 11 August 2012

Pineapple Toad-In-The-Hole.

I cooked the toad in the hole served with avocado salad for myself. On reflection, that was just as well, Ann.

Pineapple Toad-In-The-Hole.
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.

1 comment:

  1. Oh dear. I made this too for the family, once. It really didn't need the pineapple, I thought! I am enjoying your blog a lot. I have the various editions of the GC books, and it is interesting to compare which ones last the distance (why, for instance, does Beetroot Mould remain popular?!). BTW, I collect interesting ('interesting') recipes from South Australian cookbooks at I have a particular interest in pineapple and tuna dishes (not necessarily together, but, sadly, quite often the case!).