Frozen toad in the hole

Xbigman

I made some toad in the hole and froze it a few weeks ago. On cooking the batter was flat and rubber like. I then had a tip in work, just use egg white and no yoke. OK so now I've cracked it and I made 10 with no yoke. Result; exactly the same. Where am I going wrong?
Regards



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Bogof_Babe

I was really surprised to see on Gary Rhodes New British Classics last Saturday, he made Yorkshire pud with plain flour. This might have nothing to do with your query, but I'd have thought you would get a better result with self raising flour, so what flour did you use for your batter?

I'm interested in other viewpoints re. yorkshire pudding too. I don't make it myself (veggie husband so no lovely Sunday roasts here ) but it really surprised me that he used plain flour.

Curry_Queen

I've always used plain flour for yorkie puds

4oz plain flour
3 large eggs
1/2 pt milk
pinch salt

Always make it an hour or so before I use it so it has time to stand, and make sure they go in a hot oven and oil/fat is smoking hot before pouring in the batter

Xbigman, are you freezing your toad-in-holes at the batter stage or after they're cooked?

Bogof_Babe

Hiya C_Q and welcome back from me too. I am sure plain flour is correct, but I am puzzled as to why it is used for something that is obviously wanted to "puff up".

I'm not much of a cook, and I'm sure there are reasons .

Curry_Queen

Bogof_Babe wrote:

Hiya C_Q and welcome back from me too. I am sure plain flour is correct, but I am puzzled as to why it is used for something that is obviously wanted to "puff up".

I'm not much of a cook, and I'm sure there are reasons .

Hi, and thanks!

It's not something I've ever pondered too much but I can certainly see what you mean now you mention it

I wonder if leaving it standing before using has anything to do with it, maybe it kind of ferments in a way, although without any yeast or sugar I'm not sure how that could happen LOL! It does seem to change consistency slightly though

Penny-Pincher!!

Hi

Ive only ever used plain flour for my yorkies. My mum taught me when I was quite young how to make good yorkies-shes from up north-so she knows her yorkshire puddings Also, I make batter up and let it stand for a good hour before needed and always add a drop of cold water.

PP
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apprentice_tycoon

It's the eggs that lift a Yorkshire pudding and plain flour IS correct, so it must be another problem.

My recipe is a Brian Turner one, no need for weighing scales, or a brain for that matter - it's all just the same measurement in a 'cup' - this cup could be an offical measuring cup or a yogurt pot for that matter.

So you have

I cup of plain flour
1 cup of beaten eggs
1 cup of milk
a little salt

Whisk it all up and bake as Curry Queen suggests.

Curry_Queen

Penny-Pincher!! wrote:

Hi

Ive only ever used plain flour for my yorkies. My mum taught me when I was quite young how to make good yorkies-shes from up north-so she knows her yorkshire puddings Also, I make batter up and let it stand for a good hour before needed and always add a drop of cold water.

PP
xx

Hi PP, hope you are keeping well!

Your mum comes from a good place then

I don't know of many Yorkshire women that can't make a good yorkie pud LOL!

Curry_Queen

apprentice_tycoon wrote:

It's the eggs that lift a Yorkshire pudding and plain flour IS correct, so it must be another problem.

My recipe is a Brian Turner one, no need for weighing scales, or a brain for that matter - it's all just the same measurement in a 'cup' - this cup could be an offical measuring cup or a yogurt pot for that matter.

So you have

I cup of plain flour
1 cup of beaten eggs
1 cup of milk
a little salt

Whisk it all up and bake as Curry Queen suggests.

That's a great way of remembering the measurements a-t, although I don't actually weigh my flour anymore as I know that one of my big spoons holds roughly 2oz so I just add a couple of spoonfuls, and roughly guess the milk by how much is in one of those plastic cartons

This quantity will make 12 cup-sized ones, or 4 proper mid-sized ones, or 2 large plate-sized ones LOL! I've a feeling your quantities are very close to what I use but next time I make them I'll try using the cup method and see how they turn out


PS left-over yorkies are excellent served cold with jam or maple syrup as a pudding

fruityslh

My yorkshire puds used to be great (Born & Bred Yorkshire Lass) until I tried to make them healthier with Veg oil, didn't work were always flat and too crispy, so have gone back to lard, they're now back to there best,rise really well, I think it was because I could never get the veg oil hot enough

Xbigman

Forgetting the yorkshire puddings for a minute , does anyone have a recipe for toad in the hole batter?
I got a hammer and broke the sausages out of the batter I botched the other day so I'm ready to do some battering. :drool:
Regards




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