Tips for batter (toad in hole)

[ditchman]

any sure fire tips for a nice toad in the hole batter "experience".........

[Newbie to this]

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.

[ditchman]

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

[Newbie to this]

Possibly, I have never though, so I have no idea if it would work.

[Charliedog]

I use equal measure (cup/mug) of plain flour, eggs and milk and then as newbie says really

[Stephen-H]

4 eggs, 200 gram flour 200 ml of milk big bowl to mix it in 

[ditchman]

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

[Newbie to this]

Just make sure you leave enough space for it to rise.

[oldypigeonpopper]

Hello, how big is this toad in the hole going to be Simon ? 🤔

[Donkey]

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

[Stephen-H]

This makes a decent amount of batter 

[eggy74]

Get the mrs to do it 👍

[billytheghillie]

Or Aunt Bessie 

[amateur]

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.

[henry d]

I have tried this one but you could just use bangers...

 

[ditchman]

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......

[henry d]

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. 

[Goldfish]

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

[Newbie to this]

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.

[Goldfish]

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

[deershooter]

Beat this 2 eggs 2 tablespoons of flour 2 oz milk pinch of salt only made 10 min before cooking 

[ditchman]

that'll hold sum gravy boi...........it will be damn near tidal when full

[enfieldspares]

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!

[powler]

Sometimes I add some mustard powder to the mix to give them a bit of extra flavour. 

[GingerCat]

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.