Girls' night in -- woot, woot! We grocery shopped this afternoon, and we're both tired after working our way through the crowds. We need a super simple dinner that's fast and filling. The boys are off to 'bots with Daddy, and the whole team is going to a pancake dinner fundraiser. Sooo. . .we're going to whip up a proper little British Toad-In-The-Hole drizzled with maple syrup (which is not at all proper!!!).
British Toad-In-The-Hole
Serves 4-6
4 eggs
2 cups white flour
1 tsp salt
2 cups milk
- Preheat oven to 400 F. Place one rack low in oven, one in top third as if for muffins.
- Place cut up sausages in bottom of 9 x 13 baking tin. Place tin on lower shelf in preheated oven. Cook until sausages are piping hot and crispy, and bottom of pan is coated in grease (lovely, eh?). I usually shake the pan a couple of times during cooking.
- Whilst sausages are browning, sift flour and salt into mixing bowl. Make a well in the top.
- Crack eggs into well in top of flour. Slowly add milk, whisking well to insure there are no lumps.
- Remove pan of sausages from oven, and reduce heat to 350 F. Immediately pour batter into piping hot pan. Return to oven on top rack.
- Bake for about 35 minutes until pudding is puffed and golden brown. Serve immediately with onion gravy, peas, and mashers (traditional) or maple syrup ('merican-style).
*A British cook would choose bangers, a large pork sausage in a casing, and add 1/2 tsp or so of mustard powder. 4-6 large sausages will fit in a baking dish. My grammy and mom always used little breakfast sausage links or patties to keep this an economical meal.
Time for our movie, Luv. Looking forward to a long snuggle with you tonight.
Mums
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