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Toad in the hole…an Old English dish

December 5, 2016

Toad in the hole…an Old English dish

2 cups flour, sifted
1 tsp salt
Pinch of pepper, freshly ground
1 cup milk
1 cup light cream
4 eggs
8 Tbsp butter or roast beef pan drippings
1 to 2 lbs of bangers (see note below) or good quality pork or beef sausage links, in casings

Note: Bangers are an English sausage made with pork and breadcrumbs

Sift together flour and salt; sift again. Using Egg Beater, gradually beat together milk and cream; beating after each addition until the mixture is smooth. Add eggs, one at a time, beating 1 minute for each egg. Cover and chill batter in refrigerator at least 2 hours. Remove from Frig.

Heat a tablespoon of Butter in a skillet on medium high; add the sausages and brown on each side, when browned remove from heat and set aside.

Preheat oven to 425 degrees F. Melt butter in shallow roasting pan. Place in oven until butter sizzles. Remove from heat; place bangers in hot roasting pan; beat batter again and pour into sizzling butter over bangers. Bake about 20 to 30 minutes or until batter is risen and golden; serve immediately.

Serves 8

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Posted by  Granny’s Favorites Cookbooks aka The Deedol Collection

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