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.
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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 unusualcoleslaw.blogspot.com. I have a particular interest in pineapple and tuna dishes (not necessarily together, but, sadly, quite often the case!).
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