What went wrong?

sparklewing

Toad in the Hole is clearly my nemesis.

Have tried several times and it never rises, today though I thought I had cracked it.

Used the following recipe

150g plain flour
pinch salt
2 small eggs
3/4 pint milk

heated tin til really really hot, poured in batter and sausages, they sizzled pleasingly. Oven at 200c. 20 mins later peeked through glass and they were rising . After 30 mins took it out, it was well risen, brown, crispy.... and really really mushy in centre- texture of bread soaked in milk.

Put back in oven at 170c for another 30 mins but still mushy.

We ate it because, well we aren't that fussy but what did I do wrong?

Too much liquid presumably?

Bongedone

You should use equal quantity's of flour, milk and egg with a pinch of salt. I use a cup to measure it.

sparklewing

Bongedone wrote: »

You should use equal quantity's of flour, milk and egg with a pinch of salt. I use a cup to measure it.

So like a cup of flour, cup of egg, cup of milk? Is that not an awful lot of egg?

I googled about 300 recipes before embarking on tonights attempt and there is no 2 recipes the same. Last time I used Delia and it didn't rise at all.

Bongedone

Yes like that. Put your flour in a cup 1st as I don't think you will need a full cup.

Delia's recipe works. The one large egg is equal to the 75g.

http://www.deliaonline.com/recipes/toad-in-the-hole-with-roasted-onion-gravy,1030,RC.html

EDIT: If you do a search on the forum there is a massive thread on Yorkshire puddings.

csarina

Yorkshire Pudding/batter is my bet noir too, afraid I buy the packets from Tesco, think they are 13p, saves me the agro of havng another failure and tearing my hair out....the other thing I have a problem with is omlette, they used to laugh a me at college, could not make an omlette to save my life, ended up like scrambled egg!!!!!!!!!!!!!!!!

Skint_Catt

The one I follow is;

2 heaped tablespoons of flour
pinch of salt
1 egg (I know some people say 2 works better)
1/4 pint milk

This was with four sausages for two of us and was great except I didn't heat the tin hot enough so it was slightly stodgy at the bottom but perfectly edible. That was the first time I'd done it too!

Catt xx

ravylesley

Sparklewing I use the same basic batter mix for yorkies as well as pancakes and its

4oz SR Flour,1 Egg,1/2pt milk

To make toad in the hole I turn my oven up as hot as it will go and stick the roasting tin in it until the oil is really,really hot and then add my batter.I then turn my oven down and cook for a further 20mins.

Just keep trying and you'll get there eventually

Lesleyxx

sparklewing

Thanks everyone. I can't make pancakes or omlettes either. One day I'll master toad in the hole though. Will give the suggestions a try. Thanks.

Blairweech

My problem with toad in the hole is that the sausages always end up burnt. I suppose I just need to cook them less to beging with.

squeaky

csarina wrote: »

Yorkshire Pudding/batter is my bet noir too, afraid I buy the packets from Tesco, think they are 13p, saves me the agro of havng another failure and tearing my hair out....the other thing I have a problem with is omlette, they used to laugh a me at college, could not make an omlette to save my life, ended up like scrambled egg!!!!!!!!!!!!!!!!

Erm - a question... asked in good faith, honest

Is this the batter mix that you have to add an egg and some milk to?

Because if it is - check the ingredients people list above! If you are having to add the egg and the milk... all that's in the packet is flour and salt! Unless they throw in a few E-numbers for fun.

If you have a packet handy I'd be intrigued to see the ingredients list

squeaky

Skint_Catt wrote: »

The one I follow is;

2 heaped tablespoons of flour
pinch of salt
1 egg (I know some people say 2 works better)
1/4 pint milk

This was with four sausages for two of us and was great except I didn't heat the tin hot enough so it was slightly stodgy at the bottom but perfectly edible. That was the first time I'd done it too!

Catt xx

Yep, I use the same recipe. It's never failed me. YET!


Edit:- I don't hand whisk either... I bung the milk eggs and salt in the liquidiser and then, while it's still whizzing I spoon in the flour. Done in seconds and no arm ache