Bean And Peanut Loaf

1 x 225 g/8 oz packet sage and onion stuffing
mix
250 nil/8 fl oz boiling water
1 x 450 g/16 oz can baked beans
salt
freshly ground black pepper
1 egg, beaten
2 tablespoons single cream
75 g/3 oz peanuts, chopped
Topping:
1 tomato, sliced
parsley sprigs

Grease and line the bottom of a 1 kg/2 lb loaf tin.

Mix the stuffing mix with the boiling water, then stir in the baked beans, salt, pepper, egg, cream and nuts. Spoon the mixture into the loaf tin and level the top. Cover with greased foil and bake in a preheated moderately hot oven (190 °C/375 °F, Gas Mark 5) for 45 minutes.

Carefully turn out the loaf on to a serving dish and serve hot or cold, topped with tomato slices and parsley.

SER VS 6