Frozen toad in the hole

squeaky

Same recipe as yorkshires

Be-Ro Bullet Proof Batter Recipes

Just click on "Batters" in the list on the right of the page

Curry_Queen

Xbigman wrote:

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

X

I take it that answers my question above as to what stage you're freezing them at

To be honest, I wouldn't bother doing this as I can't see where it could possibly save you any time over making it fresh and it just takes up precious room in your freezer

You can make the batter up to 24 hours beforehand, kept in the fridge, if you're lacking time in starting the whole process from scratch when the meal is needed and then just heat up your tin with the sausages in as usual and pour over the batter!

And yes, it is exactly the same as yorkshire pudding batter

Xbigman

Curry_Queen wrote:

I take it that answers my question above as to what stage you're freezing them at

To be honest, I wouldn't bother doing this as I can't see where it could possibly save you any time over making it fresh and it just takes up precious room in your freezer

You can make the batter up to 24 hours beforehand, kept in the fridge, if you're lacking time in starting the whole process from scratch when the meal is needed and then just heat up your tin with the sausages in as usual and pour over the batter!

And yes, it is exactly the same as yorkshire pudding batter

When you are cooking portions for one it does save time and resources. If I buy 6 eggs I end up throwing 4 away because they go out of date before I can use them. Also, I have a load of foil trays left over from ready made TiH that I don't buy anymore.

I've tried microwaving it after it was cooked. Batter goes solid and sausages don't heat up. I also had a problem in that I did them in a big glass roasting dish and ended up eating 3/4 of it as it was so good. :rolleyes:

Many thanks for the replies.





X

apprentice_tycoon

Xbigman wrote:

When you are cooking portions for one it does save time and resources. If I buy 6 eggs I end up throwing 4 away because they go out of date before I can use them.

When your eggs are out of date they are probably still good to use for recipes that cook them thoroughly. You need to check them by putting them in a jug of water, if they sink they are fine, but if the blunt end rises it means that the air pocket is filling with gas so they are to be thrown away

Grumpysally

Have you tried freezing portions of uncooked batter letting it defrost then making up TiH that way or freezing cooked yorkshire puds without the toad?
Re pain flour v self raising. It's the bicarb in th SR that makes it rise. In batter recipes its the steam that causes the rising. If you use SR for yorkshire puds they will collapse.
Having said all this I'm a yorkshire lass and my puds are very hit and miss.

mmm all this talk of yorkshire puds .... I can feel a Sunday roast coming on.
Ax

Curry_Queen

Xbigman wrote:

When you are cooking portions for one it does save time and resources. If I buy 6 eggs I end up throwing 4 away because they go out of date before I can use them. Also, I have a load of foil trays left over from ready made TiH that I don't buy anymore.

I've tried microwaving it after it was cooked. Batter goes solid and sausages don't heat up. I also had a problem in that I did them in a big glass roasting dish and ended up eating 3/4 of it as it was so good. :rolleyes:

Many thanks for the replies.


X

Ok, sorry didn't realise you were just cooking for one so understand why you want to do it now

I think your problem lies in the freezing/cooking and not so much the batter recipe you're using. To achieve successful well risen and "non-soggy" yorkshires (same applies to toad in t'ole) you need to be adding the batter to very hot fat and straight into a hot oven.

I can't see how you can achieve that if you're trying to cook the batter from frozen. I know you can buy ready-made ones in the shops like that but to be honest they are revolting and the one and only time I ever tried one I was left with a soggy mess in the base of the tray and the sides tasting like rubber! :eek:

Sorry, not much help I know, but I can't think of a way round this if you want your yorkshires to rise properly and be crisp other than to make them fresh

As for eggs, I never look at the sell-by date as they last a lot longer than this if kept properly. I've just used a couple this morning for scrambled eggs that said use by July 8th and they were perfectly fine



Edit: unless ... you cook them first and freeze into portions? Anyone know whether yorkies can succesfully be frozen and re-heated after being cooked? I've never tried it myself so no idea, sorry

apprentice_tycoon

I think that they could be cooked in the foil trays that were mentioned then frozen, might be worth a go

Xbigman

This became a hot topic of conversation in work last night. Idea's were;

1. Cook first then freeze. Let defrost, cut up into small pieces then microwave.

2. Part cook until batter rises then freeze. Defrost and finish cooking.

3. Don't bother. TitH is one of those things that should be fresh.

4. What I actually did. Cooked four sausages that I broke out of the duff batter and had sausage sandwhiches.
Regards



X

bananafritter

hi,
i came across this thread while doing my own research into making toad in the hole to freeze and i thought i would share my results in case it helps.

i used a basic yorkshire pud/toad in the hole batter and some cook from frozen sausages but i think what made mine work was i greased my foil trays and popped them in the fridge until the grease solidified, then in went the sausages and batter.

They were frozen a few days before i tried to cook them

when cooking the grease got good and hot so my batter rose beautifully.

anyway i hope someone can make use of this

Blackbeard_of_Perranporth

Proper toads.

1 egg, not from the supermarket.
3 oz plain flour
5 oz milk

Whisk.

Buy butchers sausages, 4.

Put oven on hot, 390F. 200C

Put sausage in oven on pan

Hear them sizzle. Take em on, put pan on hot ring. Add batter.

Watch it rise.

Eat