100g (4 oz) plain flour
300ml (1/2 pint) milk (full cream)
450g (1 lb) English pork sausages
1 egg
15ml (1 tablespoon) Melted English Butter
Pinch of salt

Method
Sift the flour and salt into a large bowl. Beat to make a smooth batter with the egg, melted butter and half of the milk. Then stir in the remaining milk.
Arrange the sausages in a small shallow baking tin or ovenproof dish. Bake in the oven at 220C (425F) for 10 minutes.
Remove from the oven and pour the batter over the sausages, bake for 30 minutes.
Reduce the temperature to 200C (400F) and bake for a further 15-20 minutes. (It should remain fairly soft and moist in the centre, the gooey bits are the best!)
Serve immediately, best with some plain boiled or steamed vegetables and smothered in a beef gravy

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1 lb. minced lamb
1 teaspoon chopped parsley
1 tablespoon oil
pinch of marjoram or lovage
1 small chopped onion
salt & pepper
3/4-oz. flour
1 teaspoon Worcestershire sauce
5 oz. beef stock
1 lb. mashed
potatoes

Butter
Loaf of bread
Orange or lemon
Raisins
12 eggs
2 cups white sugar
Pint of milk
Pinch of ground nutmeg, cinnamon, and cloves
Butter or grease an oven-proof container. Butter a loaf of sliced white bread (this is a "use up" dish so you can use day-old or older bread). Slice diagonally in half and place each one slightly on top of the other, butter side up.

Grate an orange or a lemon and sprinkle on top of the bread, and then spread a handful of raisins on top. Beat 12 eggs for a couple of minutes. Add sugar, the juice from the orange or lemon, milk, and ground nutmeg, cinnamon, and cloves. Pour this mixture over the bread and let it soak in.

Put into a tray of water, cover with a piece of foil, and place on the middle shelf of the oven. Bake for 1-1/2 hours at 325 degrees without running out of water in the pan. Can be served hot or cold. Lovely with fresh whipped cream and peach jam.

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