ditchman Posted October 7, 2022 Report Share Posted October 7, 2022 any sure fire tips for a nice toad in the hole batter "experience"......... Quote Link to comment Share on other sites More sharing options...
Newbie to this Posted October 7, 2022 Report Share Posted October 7, 2022 2 eggs, 100ml milk, 100g plain flour, or multiples there of. Make well in advance and leave at room temperature. Get the fat very hot before adding the mixture, and most importantly, don't open the oven door once it is in the oven, until it is cooked. Quote Link to comment Share on other sites More sharing options...
ditchman Posted October 7, 2022 Author Report Share Posted October 7, 2022 1 minute ago, Newbie to this said: 2 eggs, 100ml milk, 100g plain flour, or multiples there of. Make well in advance and leave at room temperature. Get the fat very hot before adding the mixture, and most importantly, don't open the oven door once it is in the oven, until it is cooked. can i add baking powder...for an extra frothy batter Quote Link to comment Share on other sites More sharing options...
Newbie to this Posted October 7, 2022 Report Share Posted October 7, 2022 Possibly, I have never though, so I have no idea if it would work. Quote Link to comment Share on other sites More sharing options...
Charliedog Posted October 7, 2022 Report Share Posted October 7, 2022 I use equal measure (cup/mug) of plain flour, eggs and milk and then as newbie says really Quote Link to comment Share on other sites More sharing options...
Stephen-H Posted October 7, 2022 Report Share Posted October 7, 2022 4 eggs, 200 gram flour 200 ml of milk big bowl to mix it in Quote Link to comment Share on other sites More sharing options...
ditchman Posted October 7, 2022 Author Report Share Posted October 7, 2022 (edited) reading up ...think the most important thing is "to let it rest for an hour or so "........and a nice preheated hot hot oven might have a go in the next couple of days and post up the results if they are any good.... Edited October 7, 2022 by ditchman Quote Link to comment Share on other sites More sharing options...
Newbie to this Posted October 7, 2022 Report Share Posted October 7, 2022 Just make sure you leave enough space for it to rise. Quote Link to comment Share on other sites More sharing options...
oldypigeonpopper Posted October 7, 2022 Report Share Posted October 7, 2022 Hello, how big is this toad in the hole going to be Simon ? 🤔 Quote Link to comment Share on other sites More sharing options...
Donkey Posted October 7, 2022 Report Share Posted October 7, 2022 6 eggs add flour salt and milk no exact quantities but mix until you feel it’s right never gone wrong for me secret is the oven needs to be very hot Quote Link to comment Share on other sites More sharing options...
Stephen-H Posted October 7, 2022 Report Share Posted October 7, 2022 This makes a decent amount of batter Quote Link to comment Share on other sites More sharing options...
eggy74 Posted October 7, 2022 Report Share Posted October 7, 2022 Get the mrs to do it 👍 Quote Link to comment Share on other sites More sharing options...
billytheghillie Posted October 7, 2022 Report Share Posted October 7, 2022 Or Aunt Bessie Quote Link to comment Share on other sites More sharing options...
amateur Posted October 7, 2022 Report Share Posted October 7, 2022 The dripping should be hot enough to give off a haze before you put the batter in. Note: proper beef dripping or, at a pinch, proper pork lard. If the oven and pan is hot enough you don't need baking powder. Quote Link to comment Share on other sites More sharing options...
henry d Posted October 7, 2022 Report Share Posted October 7, 2022 I have tried this one but you could just use bangers... Quote Link to comment Share on other sites More sharing options...
ditchman Posted October 7, 2022 Author Report Share Posted October 7, 2022 2 hours ago, henry d said: I have tried this one but you could just use bangers... thats interesting.................might go well with chickens livers and button mushrooms...... Quote Link to comment Share on other sites More sharing options...
henry d Posted October 7, 2022 Report Share Posted October 7, 2022 19 minutes ago, ditchman said: thats interesting.................might go well with chickens livers and button mushrooms...... Why not, I tried pheasant breasts wrapped in bacon and good thick sausages. Quote Link to comment Share on other sites More sharing options...
Goldfish Posted October 8, 2022 Report Share Posted October 8, 2022 (edited) part cooked sausages room temp batter 220 degree oven preheat pan and oil Don't open the door for 1/2 hour Edited October 8, 2022 by Goldfish Quote Link to comment Share on other sites More sharing options...
Newbie to this Posted October 8, 2022 Report Share Posted October 8, 2022 6 minutes ago, Goldfish said: part cooked sausages room temp batter 220 degree oven preheat pan and oil Don't open the door for 1/2 hour looks delicious. Quote Link to comment Share on other sites More sharing options...
Goldfish Posted October 8, 2022 Report Share Posted October 8, 2022 (edited) 2 hours ago, Newbie to this said: looks delicious. It was, 2" deep dish and another 2" over the top 🤤 only cooked it to join in the thread but glad I did, lovely autumn dinner with onion gravy 🤣 Edited October 8, 2022 by Goldfish Quote Link to comment Share on other sites More sharing options...
deershooter Posted October 9, 2022 Report Share Posted October 9, 2022 Beat this 2 eggs 2 tablespoons of flour 2 oz milk pinch of salt only made 10 min before cooking Quote Link to comment Share on other sites More sharing options...
ditchman Posted October 9, 2022 Author Report Share Posted October 9, 2022 that'll hold sum gravy boi...........it will be damn near tidal when full Quote Link to comment Share on other sites More sharing options...
enfieldspares Posted October 9, 2022 Report Share Posted October 9, 2022 On 07/10/2022 at 12:19, Newbie to this said: 2 eggs, 100ml milk, 100g plain flour, or multiples there of. Make well in advance and leave at room temperature. Get the fat very hot before adding the mixture, and most importantly, don't open the oven door once it is in the oven, until it is cooked. This! Quote Link to comment Share on other sites More sharing options...
powler Posted October 10, 2022 Report Share Posted October 10, 2022 Sometimes I add some mustard powder to the mix to give them a bit of extra flavour. Quote Link to comment Share on other sites More sharing options...
GingerCat Posted October 18, 2022 Report Share Posted October 18, 2022 I've found the bbc good food recipe for Yorkshire puddings is about the best. You can add herbs and fanny about with it if you wish. The key I've found is in 3 parts 1. Use an electric hand blender. By christ it mixes it up and tbr air in the mixture makes for a lighter and more fluffly pud. 2. Make sure the oven and oil is as hot as it can be. Another 20 minutes warming up is worth it everytime 3. Fresh eggs. Makes a big difference I've found. I've used plain and self raising flour, messed with the mixture but the basic mix on their website (I never remember it, it just won't stick in there) is there abouts right. Not rocket science. If I had to pick 1 of my 3 things it would be temperature of the oil, its all important. Anything less than smoking hot will disappoint. Quote Link to comment Share on other sites More sharing options...
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