anyone got a good recipe for toad-in-the-hole ?

moneypanicker

Please, please please does anyone have a good receipe for the batter for toad-in-the-hole? I tried Delias receipe last time is tasted ok but didn't rise.

I'm cooking it for tea tonight.

Thanks!

carbonel

I do 4oz self raising flour, I egg, good pinch of salt and about half pint of milk - beat like mad.
Part cook sausages first in the baking tin to get the oil good and hot, when the sausages are starting to colour pour in the batter (it should sizzle) and bung back into a hottish oven (I would do 180c in a fan oven, so maybe 200c in ordinary oven) and wait. Should be okay, usually does it for me anyway!
Hope this helps and good luck! :T

Pink.

Hi moneypanicker,

I made this for the first time this week and it was lovely. I used half a pint of milk, 4oz plain flour, and two eggs. Mix them all together and let the mixture stand for half an hour. Make sure the oil in the pan is very hot when you add the batter.

Pink

TAG

I make mine this way -

1 cup of plain flour
1 cup of eggs (normally 5 or 6)
1 cup of semi skimmed milk

I always use DH Arsenal mug as a cup measure as I normally make a huge toad in the hole once a fortnight. Use a cup big enough or small enough to suit the size of the Toad you want to make.

Beat the eggs into the flour, so it's thick. Then gradually add the milk. I use either an electric whisk or a hand one. Get loads of air in there.Then I leave it to stand for 15 to 30 minutes.

As Pink-winged says, make sure the oil in the pan is really hot. The batter mix should start to immediatley cook when you put it in.

moneypanicker

I will definately try one of these, will let you know how i do! Does self-raising flour mean it will rise, this was my problem before and i didn't use SR. Ta

firemeup

I usually use a cup full of plain flour, eggs and milk then whisk it up with an electric whisk. But make sure all the amounts of the ingrediants are the same. I like my yorkshires quite thick at the bottom and not thin and crispy and they come out perfect everytime. Hope this helps!

tanith

Its definately PLAIN FLOUR for batter mixes , it won't come our right if you use Self Raising flour....

Penelope_Penguin

tanith wrote: »

Its definately PLAIN FLOUR for batter mixes , it won't come our right if you use Self Raising flour....

That's right - plain flour for batter -there was a thread recently debating plain/SR. I'll see if I can find it.............Yorkshire pudding with SR flour???

HTH, Penny. x

RAS

The important thing is HOT.

Really hot, like smoking, hurts your eyes when you get the pan out of the oven. Difficult to do well with vegtable oils, meat fat or lard heat to a higher temperature.

soappie

I would beg to differ with RAS.

HOT is important at the final stage but, IMHO, the most important thing is to let the batter stand for at least 30 minutes. This allows the flour and milk and egg time to get to know each other and work in harmony.

A final beat to reinforce the bond is all that's required just before getting the HOT oil in the pan out of the oven.