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Well, that's a nuisance. This recipe calls for a little ale to be added to the batter, but I only had entire bottles of ale to hand. Now I'm left with an almost full bottle, and will have to think of something to do with the rest of it
Toad in the Hole verdict: it made a nice change, but I can see why I don't make it very often. Chips are better than batter
Used up the sausages though, which was the main aim.
The business of adding a little ale to the batter is definitely worth pursuing. No more than about 80 - 100ml, really, unless you're manufacturing at scale.
Toad in the Hole verdict: it made a nice change, but I can see why I don't make it very often. Chips are better than batter
Used up the sausages though, which was the main aim.
The business of adding a little ale to the batter is definitely worth pursuing. No more than about 80 - 100ml, really, unless you're manufacturing at scale.
And what is wrong with toad in the hole and chips?
I used to make it often - I used the recipe from "Fun to cook with Rupert". But book has gone AWOL and I haven't managed to get the right temps to prevent sogginess since, so I generally now just cook sausages and chuck some Aunt Bessie's in the oven to go with them.
Recipe there, but instructions cut off - it was all to do with changing oven temperature at the right moment, and serving with green vegetables which perhaps mummy will prepare for you.
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