Toad in the hole........

nich29580

Hey old stylers....


OLD SCHOOL IS THE NEW BLACK (and all that jazz)...........

trying to keep the shopping bill down as much as i can, and cook with what i have,

i have some batter mix(for yorkshires) 128g and was thinking i could mix this as instructed with some of Icelands cook from frozen mini sausages (in some fairy cake trays) to create some mini toad in the holes with some mash, veg and gravy....

thoughts (will this work)?......

honeythewitch

nich29580 wrote: »

Hey old stylers....


OLD SCHOOL IS THE NEW BLACK (and all that jazz)...........

trying to keep the shopping bill down as much as i can, and cook with what i have,

i have some batter mix(for yorkshires) 128g and was thinking i could mix this as instructed with some of Icelands cook from frozen mini sausages (in some fairy cake trays) to create some mini toad in the holes with some mash, veg and gravy....

thoughts (will this work)?......

Yes. you have to cook the sausages until they are "done but pale" and then add the batter.

Lois_and_CK

Yes, no reason why not. I make mini toad in holes quite regularly, but make my own batter.

Brown the sausages (either in the oven or in a griddle pan). Put a generous blob of oil in each tray, then heat the oil in the oven until the oil is spitting hot. Add the sausages to the trays, then pour the batter around the sausages. Cook in the oven for around 20-30 minutes until the batter is golden and well risen. And avoid the temptation to open the oven door while cooking or they might sink!

It's also nice to add some sliced onions in the tray before adding the batter, to create a nice onion taste to the batter.

To make your own batter, try: 3 eggs, 300ml milk, 115g plain flour, 1 teaspoon baking powder, pinch of salt. Whisk together.

I freeze batter and ready-browned sausages in portions so I have them in stock ready for a mid-week treat :-)

JulieGeorgiana

Loving the idea of mini sausages!!!

Toad in the hole is a huge favourite here... We always make our own batter because it's cheap and cheerful...

I like the idea of onions. I tried it before with cooked onions, didn't work great... Do you use yours raw?

CupOfChai

Ooh I want toad in the hole now! Haven't made it for aaaages.

I don't put onion in the batter, I like to cook sliced onion in a pan and add gravy granules and water to make a quick onion gravy.

hazzie123

If you put baking powder in it doesn't it just change the flour to self raising instead of plain?

Wyre

My recipe is 4oz flour, 1 egg, 1/2 pt milk and a pinch of salt. Only twice in 24 years has it failed to rise for me (although it has never risen for Mum using the same recipe).

I am curious about using onions so I think I shall give it a go next time. I was also going to ask a question about whether it was ok to freeze batter in advance but as someone else does it, I guess the answer is yes!

nich29580

thanks guys :j

JulieGeorgiana

Wyre - that's my recipe too! It does seem fool proof

It says 1or 2 eggs, 2 fails, 1 rises! But I use water/milk after advice from a friend and it does rise better...

Also Jamie Oliver heats his tray/oil on the hob before adding the batter and popping it in the oven... It gets the fat nice and hot and stays that way

Sue14

In recent years I've made mine using the Jamie Oliver recipe which I got from Mr S, it's mostly the same as I've always made it, but adds red onion and rosemary and is yummy, especially covered in onion gravy! I must admit I just add some dried rosemary to the batter before cooking, rather than using fresh, and use half milk & half water as that's what I've always done. OP I'm liking the idea of mini toads, as I usually have some cocktail sausages left over after Christmas and this is a better way of using them up than using them in a large toad as I normally do.

Lois_and_CK

I use onions both ways, depending on how lazy I'm feeling. Putting them in raw before I put the batter in gives the batter a nice oniony flavour, but obviously the onions are soft. Sometimes I fry them up with the sausages and then add them to the batter, for a nice charcoaly taste :-)

I started adding baking powder after reading it as a tip on Good Food website - it makes the yorkshires more 'puffy'.

Any yes, it's fine to freeze the batter - just defrost it in the fridge overnight before using.

I also find the mini toads easier than making one big one - they're easier to serve up, rather than having to portion up a big one. Plus I find I don't get soggy bottoms with the mini ones, as I always did when I made big ones!

Yummy :-)