Savoury Batter recipes and questions

hotcookie101

thanks all, its made and in the fridge
Doesn't look like there is much there though-used 2 eggs which was half a cup so then half a cup of milk and flour, with a little salt and pepper. How much do I put into each hole of the muffin tray? a tablespoon?

aliadds

I believe there is no difference whether you make it early or at the last minute.
I agree with he other posters about using same volume. I use a 1/2 pt glass each of flour,eggs and milk. I use strong plain (bread) flour but thats just personal preference. The real art I always find is to get the fat or oil hot enough in the bun tins or roasting tin, start off with the oven on 220c, and definitely don't open the oven door until the end or they will deflate:(
Enjoy your lunch!

aliadds

In a muffin tin I would use 1 to 2 tbs. Either use a jug and pour in, or use a ladle.

PasturesNew

You can fill them right to the top if you want, but that leads to spillage when you try to move it ... so any amount up to just below the top, depending on how much mix you've got. I'd stop about 1/4" below the top on a deep muffin tray, for those shallow yorkshire tins I'd stop about 1/8" from the top. Just enough really that it won't spill/I won't nudge it so it spills.

Shallow tins are like this: http://www.agathyme.com/images/products/AG351.jpg

I make yorkshire mix in a measuring jug, then pour it out. The remnants are then used to make the gravy by crumbling up two Oxos, or using 2-3 heaped teaspoons of gravy mix, then adding boiling water until it's the right thickness.

Bunny200

what about freezing them once cooked? I'm trying to find buffet ideas for xmas that I can freeze before now and then, was thinking of mini toad in holes, beef & horseradish sauce in puds and maybe tuna mayo but not sure about freezing the pud (unfilled of course). Do they freeze well, I know Aunt Bessie has some success with it but was wondering about doing it at home. Anyone had a go and how successful was it?

gizmo111

Bunny200 wrote: »

what about freezing them once cooked? I'm trying to find buffet ideas for xmas that I can freeze before now and then, was thinking of mini toad in holes, beef & horseradish sauce in puds and maybe tuna mayo but not sure about freezing the pud (unfilled of course). Do they freeze well, I know Aunt Bessie has some success with it but was wondering about doing it at home. Anyone had a go and how successful was it?

I've done it and they were fine - just heat from frozen for a short time.

hotcookie101

LTJ wrote: »

IMHO Freezing your batter mix a week or more in advance for a lighter crispier YP. Try it.

ooh do you reckon I could make lots of batter, then freeze in ice cube trays and cook from frozen like aunt bessies frozen batters? that would be excellent?

Rikki

Bunny200 wrote: »

what about freezing them once cooked? I'm trying to find buffet ideas for xmas that I can freeze before now and then, was thinking of mini toad in holes, beef & horseradish sauce in puds and maybe tuna mayo but not sure about freezing the pud (unfilled of course). Do they freeze well, I know Aunt Bessie has some success with it but was wondering about doing it at home. Anyone had a go and how successful was it?

I have managed to do this when the children are not about otherwise they have them for tea with jam or syrup on. :drool:

trixietoes

LTJ wrote: »

IMHO Freezing your batter mix a week or more in advance for a lighter crispier YP. Try it.

I do this too...

My recipe is equal quantities of milk, flour and eggs... in whatever measurements you require... I generally use a cup or mug to measure them, then freeze any leftovers for next time and they come out perfect.

anguk

I've been making yorkshire puds for more years than I care to remember so everything is done by eye. I normally plonk about 3 heaped tablespoons of plain flour in a jug, add 2 eggs and a splash of milk, then a give it a good mix with a fork adding more milk until it looks right! I make it before I start prepping the veg so normally about an hour before I'm going to use it.

There's normally about a tablespoon or so of batter left after I've filled the tin so I use it as a base for the gravy adding Comptons gravy salt, meat juices, veg water etc.