Post by La Bestia Polar on Mar 21, 2015 19:43:16 GMT
Okay ****ers, it's time to get cooking. This recipe has been reduced to serve 2 people (ha, as if anyone else is getting this). You will need:
60g plain flour
pinch salt
1 standard egg
1/4 pint milk
1/2 tablespoon melted butter
1/4 packet sage and onion stuffing (30g)
115g lean minced beef
30g butter
Firstly I made the stuffing, as per the packets instructions. I should point out my schoolboy error here. I had a family sized pack of stuffing and used a quarter of it. I later realised it's probably twice what the recipe intended. So I used 60g when it should have been 30g. Still, I love stuffing so I used it all anyway.
Next, make the batter by mixing flour, salt, egg, milk and butter.
Now mix together the mince and stuffing and shape into small balls.
I'd like to point out that the ingredients list a tablespoon of melted butter but make no reference to it in the instructions. I believe this conspicuous butter is a deeply significant clue to the books true meaning. In light of this I opted to grease the baking tin with it.
Cook at gas mark 7 for 20 minutes, then turn down to mark 6 for a further 20 minutes. Here is the pudding before entering the Leisure 210 oven mitbroiling grill.
Yeah, you call it lumpy I call it authentic. The kinks came out when baking.
The finished meal is served with carrots, sprouts and a portion of sauerkraut. Plus a bottle of Bad King John's black ale.
VERDICT: This is basically toad in the hole. Instead of the toad we get... stoat? Seriously, I'm English and have no idea how a sausage becomes a toad. Or batter becomes a hole? Anyhow, it's a cheaper version of that. Mine was a little heavy on the stuffing (my mistake) but still a tasty piece of grub. Crispy on the outside, soft inside, and a bit stodgy (I expect to use this word a lot regarding these recipes). Gravy would be a good addition, sadly I had none so substituted it with the Cribbins classic Daleks: Invasion Earth 2150 A.D. in TECHNICOLOR. Decent meal. Ate the lot.
60g plain flour
pinch salt
1 standard egg
1/4 pint milk
1/2 tablespoon melted butter
1/4 packet sage and onion stuffing (30g)
115g lean minced beef
30g butter
Firstly I made the stuffing, as per the packets instructions. I should point out my schoolboy error here. I had a family sized pack of stuffing and used a quarter of it. I later realised it's probably twice what the recipe intended. So I used 60g when it should have been 30g. Still, I love stuffing so I used it all anyway.
Next, make the batter by mixing flour, salt, egg, milk and butter.
Now mix together the mince and stuffing and shape into small balls.
I'd like to point out that the ingredients list a tablespoon of melted butter but make no reference to it in the instructions. I believe this conspicuous butter is a deeply significant clue to the books true meaning. In light of this I opted to grease the baking tin with it.
Cook at gas mark 7 for 20 minutes, then turn down to mark 6 for a further 20 minutes. Here is the pudding before entering the Leisure 210 oven mit
Yeah, you call it lumpy I call it authentic. The kinks came out when baking.
The finished meal is served with carrots, sprouts and a portion of sauerkraut. Plus a bottle of Bad King John's black ale.
VERDICT: This is basically toad in the hole. Instead of the toad we get... stoat? Seriously, I'm English and have no idea how a sausage becomes a toad. Or batter becomes a hole? Anyhow, it's a cheaper version of that. Mine was a little heavy on the stuffing (my mistake) but still a tasty piece of grub. Crispy on the outside, soft inside, and a bit stodgy (I expect to use this word a lot regarding these recipes). Gravy would be a good addition, sadly I had none so substituted it with the Cribbins classic Daleks: Invasion Earth 2150 A.D. in TECHNICOLOR. Decent meal. Ate the lot.