The Boy asks for the recipe I use. I just chuck everything in, really, until it’s about the right consistency. Sometimes I add onions, fried first. T in the H made with bacon wrapped around cheddar is nice, but I’d give the bacon a few seconds in the microwave first, to release some of the liquid as otherwise the batter gets soggy.
Roughly, this is the basic method I use.
1 lb butcher’s sausages
6 oz plain flour
6 fluid oz milk
4 fluid oz water
2 large eggs (I weigh bantams’ eggs to get about 5 – 6 oz)
Put the oven on to Gas mark 7, 425 F. Put a roasting tin in to heat, with a spoonful of dripping if you’ve got it, or oil if you haven’t. Brown the sausages all round in a frying pan. While they are frying, make the batter with the flour, milk, water, eggs and season with a little salt and rather more pepper. When the fat is sizzling, take out the tin, put in the sausages and put on the hob on a fairly high heat while you pour in the batter. Bung it back in the oven until it’s cooked, about 40 minutes.
It’s hardly a recipe, really – I think having everything really hot when you put in the batter makes it crisp and I use a metal tin for that reason.
I’d better go and brown those sossies. I’m babysitting tonight, so I’ll get the food ready, put Squiffany to bed (I hope Pugsley is already there), then the Sage will stay with her while I get the toad in the oven, as he can’t be relied upon to have everything hot enough (not a control freak at all, what do you mean?). Then we’ll swap places again and he can bring me my dinner when it’s ready (I do trust him to take it out of the oven).
PS – if you’re in a mood for any more recipes, there are several in the same book that I cook often. Grilled chicken marinated with Indian spices, for example. Green noodles with cream of red pepper sauce. Tarragon chicken and mushroom pancake roulade. Monkfish salad with exotic sauce (it’s not that exotic, remember she was writing nearly 25 years ago). I use her recipe for ceviche too. And I like her way of cooking basmati rice. Don’t feel obliged to ask for any to humour me, but if you fancy anything, let me know.