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| Chef | |
| Submitted | March 17th 2010 |
| Cuisine | British |
| Category | Main Course |
| Level | Beginner |
| Servings | 4 |
| Rating |
Ingredients
8 rashers bacon
8 sausages
1 egg
120 grams plain flour
Quarter pint milk
Quarter pint water
1 teaspoon dried mixed herbs
Black pepper
Does not use actual toads.
Directions
Preheat the oven to 220 C, gasmark 7.
Wrap the sausages in the bacon and put them in a square flat tin. Bake for 15 minutes, then drain off the juices.
Mix the flour with the egg, then gradually add the milk and water to make a batter mix. Stir in the herbs and pepper.
Pour the batter over the sausages in the tin; bake for another 25 minutes, or until the batter is well risen and golden.
Serve immediately, with gravy.
Wrap the sausages in the bacon and put them in a square flat tin. Bake for 15 minutes, then drain off the juices.
Mix the flour with the egg, then gradually add the milk and water to make a batter mix. Stir in the herbs and pepper.
Pour the batter over the sausages in the tin; bake for another 25 minutes, or until the batter is well risen and golden.
Serve immediately, with gravy.