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Toad in the hole batter

(14 Posts)
slightlyconfused85 Thu 14-May-15 17:22:25

Last time I did this it was chewy and didn't rise well. Anybody got a fool proof recipe for the batter? Tia smile

Finbar Thu 14-May-15 17:23:50

mine did this for a while and I cut back on the flour..hey presto they started rising again!

Bolshybookworm Thu 14-May-15 17:34:58

2 eggs, 150 ml milk, 150 ml water, 125 g plain flour. Nigel slaters recipe, always works for me! Whisk together. The key is to make sure the oven, sausages and fat are really, really hot when you add the batter. You want the oven hot- 200-220 degrees.

Lindor Thu 14-May-15 17:53:00

HI, can I jump in with a question, as I was just about to start a new toad in the hole thread - can I use a ceramic oven dish for toad in the hole, or does it have to be a metal roasting dish?

slightlyconfused85 Thu 14-May-15 17:59:16

Ah thank you bolshy I only used one egg and didn't realise about the very hot thing. Will be trying later smile

Bolshybookworm Thu 14-May-15 19:14:03

I use a Pyrex dish but have used roasting trays and ceramic dishes. I don't think it matters as long as it gets hot enough.

VinoEsmeralda Thu 14-May-15 19:18:14

Ceramic doesnt work as well, stays too wet in the middle IME.
Our recipe 6 ounces of plain flour, two eggs, 3/4 pint of milk whisk together and pour in hot roasting tin. Oven initial on 200 then to 175. ASA batter is in 30 minutes and its ready...

RiskManagement Thu 14-May-15 19:21:07

If the sausages don't leak much fat, you need to add some oil/fat. The really hot oil is the single most important thing IMO.

aliciagardner Thu 14-May-15 19:25:04

Equal quantities eggs, milk and plain flour. Very hot oil. That's it - nothing fancy! (Yorkshire woman speaking here smile

PotteringAlong Thu 14-May-15 19:26:23

Also, put the batter in the fridge so it's very cold!

BikeRunSki Thu 14-May-15 19:33:38

I use 8oz flour, 8 fl Oz milk, 4 eggs and 8 sausages in a ceramic dish. 200 degrees for 35 mins. Totally fail safe.

averythinline Thu 14-May-15 19:35:36

I use a Hugh FW - 300ml milk full fat best, 3 eggs, 125g plain flour good pinch salt beat well then rest more than 30mins he says...havent noticed massive difference if only 15mins!
then beat again just before pouring
roasting tin in oven 5-20mins with tbspn oil to get hot then sausages in 10mins to get bit browned then pour on batter - I try and get the browned side up but they can be slippy buggers
then 25-30mins -never failed..
about 200..
he does add an extra white and blasts in blender with top cap bit removed for extra air but havent needed it

PolterGoose Thu 14-May-15 19:35:50

Message withdrawn at poster's request.

averythinline Thu 14-May-15 19:36:33

again ceremic no but enamel has been ok- looks quite cute in small enamels so everyone gets their own corners grin

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